Introduction

These Autumn Naan Pizzas bring cozy fall flavors to your table with a delicious blend of pumpkin, sausage, and warm spices. Perfectly crispy yet fluffy naan serves as the ideal base for this comforting, seasonal twist on traditional pizza.

A rustic pizza with one layer of light golden-brown crust, slightly puffed and uneven around the edges with some charred spots. The second layer is an orange-colored sauce spread evenly over the dough. On top, crumbled cooked sausage pieces with a brown, slightly greasy texture are scattered generously. There are also dollops of white, creamy cheese placed in four spots, some with golden melting edges. The pizza is garnished with whole fresh sage leaves, dark green with a textured surface, spread across. The pizza is on a dark blue baking tray, and the background is a white marbled texture. 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, or chicken; plant-based option 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, cooking 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.
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 the cheese is melted and bubbly.
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 or omit the sausage and add roasted mushrooms or squash instead.
Substitute shallots with caramelized onions if you prefer a milder flavor.
Fresh herbs like thyme or rosemary can be used in place of sage to change the flavor profile.
If you don’t have hot honey, mix regular honey with a pinch of chili flakes as a substitute.
Use cream cheese or mascarpone in place of ricotta for a richer texture.

Storage

Store leftover naan pizzas in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 350°F (175°C) for 8-10 minutes to restore crispiness. Avoid microwaving to keep the naan from becoming soggy.

How to Serve

Two oval-shaped flatbreads are shown, each with a thick, slightly puffed and golden-edged crust. The base layer is a rich orange pumpkin sauce spread evenly over the dough. On top, there are scattered browned crumbles of sausage, adding a rough texture and darker brown color. Dollops of creamy white ricotta cheese are placed in several spots. Large, fresh sage leaves with a soft green and gray shade rest on top as the final layer. The flatbreads are on a dark metal baking sheet with a blue cloth visible on the left side, all set against a white marbled background. 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 puree?

Yes, fresh pumpkin puree works well and provides a fresher taste. Simply roast pumpkin chunks and blend until smooth to replace canned puree.

What other types of cheese can I use?

Fontina and ricotta blend beautifully in this recipe, but you can substitute fontina with mozzarella or gouda. For the ricotta, cream cheese or mascarpone are great alternatives for a creamy texture.