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