Introduction

These Autumn Naan Pizzas are a delightful twist on traditional pizza, combining seasonal flavors like pumpkin and sage with savory sausage and creamy cheeses. Quick to assemble and perfect for cozy fall evenings, they deliver a comforting and unique meal everyone will enjoy.

A round pizza with a thick golden-brown crust on the edges sits on a dark blue baking tray. The base layer is a smooth, bright orange sauce covering the dough evenly but not reaching the crust. Scattered on top are small, crumbly browned pieces of sausage and dollops of white creamy cheese with a slightly soft texture. Large green sage leaves with visible veins are spread across the pizza, adding a fresh contrast. The outer crust has some charred spots, giving it a rustic look. The baking tray rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 pieces naan breads
1 cup canned pumpkin puree
1 pound ground sausage (pork, turkey, chicken, or plant-based)
1 cup caramelized shallots (or substitute with onions)
1 teaspoon dried oregano (or Italian seasoning)
1 cup Fontina cheese
1 cup whole-milk ricotta cheese (or cream cheese/mascarpone)
1 tablespoon fresh sage leaves (or thyme or rosemary)
2 tablespoons extra-virgin olive oil (or neutral oil)
2 tablespoons hot honey

Instructions

Step 1: Preheat your oven to 425°F (220°C).
Step 2: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add thinly sliced shallots and sauté for 4–5 minutes until softened.
Step 3: Add ground sausage to the skillet and cook for 6–7 minutes until browned and fully cooked.
Step 4: Place the naan breads on a large baking sheet. Spread an even layer of pumpkin puree over each naan and sprinkle with dried oregano.
Step 5: Sprinkle Fontina cheese evenly on top of the pumpkin puree, then add the cooked sausage and shallots. Dollop ricotta cheese over each pizza.
Step 6: Drizzle olive oil over the fresh sage leaves and scatter them across the pizzas.
Step 7: Bake in the preheated oven for about 15 minutes, or until the edges are golden and crispy and the cheese is melted.
Step 8: Remove from the oven and drizzle hot honey over the pizzas before serving.

Tips & Variations

For a vegetarian version, use a plant-based sausage or skip the meat entirely and add roasted mushrooms instead.
Fresh pumpkin puree adds a richer flavor than canned, so consider roasting fresh pumpkin for the puree when in season.
If you don’t have Fontina cheese, mozzarella or gouda make good substitutes.
Adjust the amount of hot honey to your spice preference or substitute with maple syrup for a milder sweetness.

Storage

Store any leftover naan pizzas in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a preheated oven at 350°F (175°C) for about 8-10 minutes to retain crispness. Avoid microwaving to prevent sogginess.

How to Serve

Two oval pizzas on a baking tray with a white marbled texture under it, each pizza has a golden soft crust with some dark charred spots, spread with a bright orange sauce, topped with small brown browned sausage pieces, white dollops of creamy cheese, and fresh whole green sage leaves scattered on top. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pizzas ahead of time?

You can assemble the naan pizzas and store them covered in the refrigerator for up to 24 hours before baking. Just bake fresh when ready to serve for the best texture.

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

If hot honey isn’t available, try drizzling with a mixture of honey and a pinch of red pepper flakes, or substitute with maple syrup for a sweet finish without heat.

Autumn Naan Pizzas with Sausage, Pumpkin, and Fresh Sage Recipe

Print Recipe

★★★★★

4.6 from 69 reviews

Delight in the cozy flavors of Autumn Naan Pizzas, combining a perfectly crispy and fluffy naan base with seasonal pumpkin puree, savory ground sausage, caramelized shallots, and melty Fontina and ricotta cheeses. Finished with fresh sage, a drizzle of olive oil, and a spicy-sweet touch of hot honey, these easy-to-make pizzas bring warmth and comfort to any fall meal.

Author: zara
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

For the Naan Pizza Base

4 pieces Naan breads

For the Toppings

1 cup Canned pumpkin puree (or fresh pumpkin puree)
1 pound Ground sausage (pork, turkey, chicken, or plant-based for vegetarian option)
1 cup Caramelized shallots (or caramelized onions)
1 teaspoon Dried oregano (or Italian seasoning)

For the Cheesy Goodness

1 cup Fontina cheese
1 cup Whole-milk ricotta cheese (or cream cheese or mascarpone)

For the Fresh Finish

1 tablespoon Fresh sage leaves (or thyme or rosemary)
2 tablespoons Extra-virgin olive oil (or neutral oil)
2 tablespoons Hot honey

Instructions

Preheat the oven: Set your oven to 425°F (220°C) to ensure it is hot enough for a crispy, golden finish on the naan pizzas.
Sauté the shallots: Heat 1 tablespoon of extra-virgin olive oil in a skillet over medium heat. Add thinly sliced shallots and cook for about 4-5 minutes until they become soft and caramelized, releasing their sweet flavors.
Cook the sausage: Add the ground sausage to the skillet with the shallots and cook for 6-7 minutes, stirring occasionally, until the meat is browned and fully cooked through.
Prepare the naan base: Lay the naan breads on a large baking sheet. Spread a generous layer of pumpkin puree evenly over each naan, then sprinkle dried oregano on top for an herby aroma.
Add toppings: Evenly distribute the sautéed sausage and caramelized shallots on top of the pumpkin spread. Then sprinkle with Fontina cheese followed by dollops of whole-milk ricotta cheese.
Add fresh herbs and oil: Drizzle the extra-virgin olive oil over fresh sage leaves and scatter them atop the naan pizzas to infuse a woodsy, fragrant finish.
Bake: Place the baking sheet in the preheated oven and bake for approximately 15 minutes, until the naan is crispy and the cheeses are melted and golden.
Finish with hot honey: Remove the pizzas from the oven and drizzle hot honey over the top for a spicy-sweet kick before serving.

Notes

You can substitute ground sausage with plant-based alternatives to make this recipe vegetarian.
Use fresh pumpkin puree if you prefer a fresher flavor, or canned for convenience.
If fresh sage is unavailable, thyme or rosemary are excellent fresh herb alternatives.
For a milder sweet touch, substitute hot honey with regular honey or a drizzle of maple syrup.
Caramelizing shallots adds depth but can be replaced with sautéed onions if needed.

Keywords: Autumn naan pizza, pumpkin pizza, sausage pizza, fall recipes, easy pizza, caramelized shallots, Fontina cheese, ricotta cheese, hot honey