Autumn Naan Pizzas with Caramelized Shallots, Pumpkin, Sausage, and Sage Recipe
These Autumn Naan Pizzas bring together the cozy flavors of fall with caramelized shallots, savory ground sausage, smooth pumpkin puree, crispy sage, and creamy Fontina cheese. Ready in just 30 minutes, this quick and easy recipe is perfect for a comforting seasonal meal that highlights the best autumn ingredients on a soft naan base.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Pizza
- Method: Baking
- Cuisine: American
Ingredients
For the Toppings
- 2 Tbsp. extra-virgin olive oil, divided
- 3/4 cup thinly sliced shallots
- 8 ounces mild or spicy ground sausage (beef, turkey, or chicken)
- 1 cup canned pumpkin puree
- A few pinches dried oregano
- 4 to 5 ounces grated Fontina cheese
- 2/3 cup whole-milk ricotta cheese
- 2 to 3 Tbsp. fresh sage leaves
- A drizzle of hot honey for garnish
Base
- 4 Naan breads
Instructions
- Preheat oven: Preheat your oven to 425ºF to ensure it's hot enough for crisping the naan and melting the cheese evenly.
- Caramelize shallots and cook sausage: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the thinly sliced shallots and cook until softened and slightly caramelized, about 4 to 5 minutes. Then crumble the ground sausage into the pan, cooking it until browned and cooked through, around 6 to 7 minutes.
- Prepare naan bases: Arrange the 4 naan breads on a large rimmed baking sheet, spacing them out evenly for baking.
- Spread pumpkin and season: Spoon the canned pumpkin puree evenly over each naan, smoothing it out gently. Sprinkle each with a few pinches of dried oregano to add herby aroma.
- Add cheese and sausage mixture: Evenly sprinkle the grated Fontina cheese over each naan, then distribute the cooked sausage and shallot mixture on top. Add small dollops of whole-milk ricotta cheese across the pizzas for creaminess.
- Prepare and add sage leaves: Place fresh sage leaves in a small bowl, drizzle with the remaining 1 tablespoon of olive oil, and rub gently to coat. Scatter the oil-coated sage leaves evenly over each naan pizza for aromatic crisping during baking.
- Bake the pizzas: Transfer the baking sheet to the preheated oven. Bake for approximately 15 minutes, or until the pizzas turn golden and crisp, and the cheeses are melted and bubbly.
- Finish and serve: Remove pizzas from the oven, drizzle each generously with hot honey for a subtle sweet heat, and garnish with cracked black pepper to taste. Serve warm and enjoy the seasonal flavors.
Notes
- You can use any type of ground sausage you prefer, such as beef, turkey, or chicken.
- For a vegetarian version, omit the sausage and consider adding sautéed mushrooms or roasted vegetables instead.
- If you want an extra crispy crust, briefly toast the naan in the oven before adding toppings.
- Adjust the amount of hot honey to taste, or substitute with regular honey if you prefer less heat.
- Fresh sage leaves can be swapped with dried sage, but use less since dried has a stronger flavor.
