Introduction

Autumn Naan Pizzas bring the warm, cozy flavors of fall straight to your table. Combining creamy pumpkin, savory sausage, and aromatic herbs, these pizzas are a delicious twist on a classic favorite. They’re perfect for a comforting weeknight meal or a festive gathering.

Two flat pizzas are placed side by side on a dark baking tray over a white marbled texture. Each pizza has a thin, slightly charred crust with an orange sauce layer spread evenly on top. Above this is a melted white cheese layer with browned spots, scattered with small crumbled sausage pieces that are browned and slightly crispy. There are several dollops of soft white ricotta cheese and fresh green sage leaves spread across each pizza, adding a touch of texture and color contrast. 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, cooking for 6-7 minutes until browned and cooked through.
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, then add the sautéed sausage and shallots. Top with 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, or until the edges are golden and crispy.
Step 8: Remove from the oven and drizzle hot honey over the pizzas before serving for a sweet and spicy finish.

Tips & Variations

For a vegetarian version, use plant-based sausage or omit the sausage and add sautéed mushrooms or roasted squash instead.
Try swapping fresh sage with thyme or rosemary to vary the herbal notes.
If you prefer a milder flavor, omit the hot honey and drizzle with maple syrup or a balsamic glaze.
Use fresh pumpkin puree made from roasted pumpkin for a more vibrant flavor and texture.

Storage

Store leftover pumpkin naan pizzas in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 8-10 minutes to keep the crust crispy. Avoid microwaving to prevent sogginess.

How to Serve

A close-up of a small pizza on a white plate with a rough crust, topped with a bright orange sauce, browned cooked sausage crumbles, caramelized onions, dollops of white creamy cheese, and scattered green sage leaves, all sprinkled with black pepper; the pizza sits on a white marbled surface next to a glass of amber liquid and another similar pizza in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these naan pizzas ahead of time?

Yes, you can assemble the pizzas in advance and refrigerate them uncovered for up to 2 hours before baking. For longer storage, keep components separate and assemble just before baking.

What other cheeses can I use instead of Fontina and ricotta?

Pepper Jack, mozzarella, goat cheese, or cream cheese can work well depending on your taste. Choose soft cheeses that melt nicely and complement the pumpkin and sausage flavors.