Autumn Naan Pizzas with Pumpkin and Sausage
These Autumn Naan Pizzas feature a cozy fall twist — naan bread topped with pumpkin puree, caramelized shallots, sausage, ricotta, and fresh sage. Ready in just 30 minutes, this unique flatbread pizza is the perfect weeknight comfort food bursting with autumn flavor.
Equipment
- Large baking sheet
- Skillet
- Wooden spoon or spatula
- Mixing bowl
- Knife and cutting board
- Parchment paper
Ingredients
- 4 pieces naan bread (store-bought or homemade)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 8 oz ground sausage (pork, turkey, or chicken)
- 2 large shallots, thinly sliced
- 1 tsp dried oregano
- 2 tbsp extra-virgin olive oil, divided
- salt and black pepper, to taste
- 1.5 cups fontina cheese, shredded
- 0.5 cup whole-milk ricotta cheese
- 8-10 leaves fresh sage
- 2-3 tbsp hot honey (or regular honey with red pepper flakes)
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add sliced shallots and a pinch of salt; sauté for 4–5 minutes until softened and golden. Lower heat if browning too quickly.
- Add the ground sausage to the skillet with shallots. Cook 6–7 minutes, breaking apart with a spoon, until browned and cooked through. Season with black pepper and drain excess grease.
- Arrange naan breads on a baking sheet. Spread about 1/4 cup pumpkin puree on each, leaving a small border. Sprinkle with dried oregano.
- Sprinkle each naan with about 1/3 cup fontina cheese. Distribute sausage and shallots evenly. Add dollops of ricotta (about 2 tablespoons per pizza).
- Toss sage leaves with the remaining 1 tablespoon olive oil and scatter over the pizzas. Sage will crisp slightly in the oven and infuse earthy flavor.
- Bake for 12–15 minutes, or until edges are golden and cheese is melted and bubbly. Watch closely, as naan browns quickly.
- Cool pizzas for 1–2 minutes. Drizzle hot honey over each pizza and slice to serve.