Introduction

These Autumn Naan Pizzas offer a cozy, flavorful twist perfect for fall evenings. Combining the warm spices of pumpkin and sage with savory sausage and cheeses, they deliver comfort right at your table. Quick to assemble and bake, they make a delightful seasonal treat.

Two round pizzas with a golden-brown crust sit side by side on a dark baking tray over a white marbled texture. Each pizza has an orange sauce spread evenly over the base, topped with browned crumbled sausage scattered across. There are melts of white cheese forming small pools near the sausage, along with dollops of soft, white ricotta cheese spaced on top. Fresh sage leaves are placed on the surface, adding green contrast. The edges of the pizzas are puffed and lightly charred. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 pieces Naan breads (perfectly crispy and fluffy)
1 cup Canned pumpkin puree (can use fresh puree for added freshness)
1 pound Ground sausage (pork, turkey, chicken, or plant-based for vegetarian)
1 cup Caramelized shallots (substitute with onions if necessary)
1 teaspoon Dried oregano (can be replaced with Italian seasoning)
1 cup Fontina cheese (greatly complements the other ingredients)
1 cup Whole-milk ricotta cheese (substitute with cream cheese or mascarpone if desired)
1 tablespoon Fresh sage leaves (can substitute with thyme or rosemary)
2 tablespoons Extra-virgin olive oil (neutral oil can be used as a substitute)
2 tablespoons Hot honey (for a spicy-sweet kick)

Instructions

Step 1: Preheat the oven to 425°F (220°C).
Step 2: In a skillet over medium heat, add 1 tablespoon of extra-virgin olive oil. Add thinly sliced shallots and sauté for about 4-5 minutes until softened.
Step 3: Add ground sausage to the skillet and cook for 6-7 minutes until browned.
Step 4: On a large baking sheet, lay out the naan breads. Spread pumpkin puree evenly over each naan and sprinkle with dried oregano.
Step 5: Sprinkle Fontina cheese over the pumpkin puree, followed by the sautéed sausage and shallots, then add dollops of ricotta cheese on top.
Step 6: Drizzle olive oil over fresh sage leaves and scatter them on top of the pizzas.
Step 7: Bake in the preheated oven for about 15 minutes until the edges are golden and crispy.
Step 8: Remove from the oven and drizzle hot honey over the pizzas before serving.

Tips & Variations

For a vegetarian version, use plant-based sausage and extra sautéed vegetables like mushrooms or bell peppers.
If fresh sage isn’t available, thyme or rosemary make excellent substitutes.
To caramelize shallots faster, add a pinch of sugar while sautéing for enhanced sweetness.
Swap pumpkin puree for butternut squash puree for a slightly different but still seasonal flavor.
Use cream cheese or mascarpone instead of ricotta for a richer, creamier texture.

Storage

Store leftover naan pizzas in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or conventional oven at 350°F (175°C) for 5-7 minutes to restore crispness. Avoid microwaving to keep the naan from becoming soggy.

How to Serve

The image shows three small round pizzas with crispy golden-brown crusts, slightly burnt at the edges. Each pizza has a layer of melted cheese that is creamy white with some browned spots, topped with small dollops of white fresh cheese. There are visible pieces of browned sausage spread evenly across the surface. Fresh sage leaves rest on top, adding dark green color with a slightly fuzzy texture. The pizzas are placed on a dark wooden surface, which is changed to a white marbled texture in the description. The lighting highlights the texture of the cheese and crust, making the food look warm and inviting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can roast and puree fresh pumpkin for a fresher taste. Just make sure the puree is smooth and thick to hold well on the naan.

What can I substitute if I don’t have hot honey?

If you don’t have hot honey, a drizzle of honey mixed with a pinch of chili flakes or a dash of sriracha can offer a similar sweet-spicy finish.