Autumn Naan Pizzas Recipe

Introduction

Autumn Naan Pizzas bring together the cozy flavors of fall in a quick and satisfying dish. With a creamy pumpkin base, savory sausage, and melty cheeses, these pizzas are perfect for weeknight dinners or casual gatherings. The hint of fresh sage and a drizzle of hot honey add a delightful twist.

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

1. Step 1: Preheat the oven to 425°F (220°C).
2. 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.
3. Step 3: Add ground sausage to the skillet, cooking for 6-7 minutes until browned.
4. Step 4: On a large baking sheet, lay out the naan breads. Spread pumpkin puree over each naan and sprinkle with dried oregano.
5. Step 5: Sprinkle Fontina cheese over the pumpkin puree, followed by sautéed sausage and shallots, then dollops of ricotta cheese.
6. Step 6: Drizzle olive oil over fresh sage leaves and scatter on top of the pizzas.
7. Step 7: Bake in the preheated oven for about 15 minutes until golden and crispy.
8. Step 8: Drizzle hot honey over the pizzas before serving.

Tips & Variations

• Use fresh pumpkin puree for a brighter flavor and creamier texture.
• Swap out ground sausage for a plant-based option for a vegetarian twist.
• Try thyme or rosemary instead of sage for a different herbal note.
• For extra crispiness, toast the naan lightly before adding toppings.

Storage

Store leftover naan pizzas in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or conventional oven at 350°F (175°C) until warmed through and crispy. Avoid the microwave, which can make the naan soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pizzas ahead of time?

Yes, you can prepare the toppings in advance and assemble the pizzas just before baking for the best texture and flavor.

What can I use if I don’t have hot honey?

You can substitute hot honey with a drizzle of honey mixed with a pinch of chili flakes or hot sauce for a similar spicy-sweet kick.

Autumn Naan Pizzas Recipe

Print Recipe

★★★★★

4.7 from 122 reviews

These Autumn Naan Pizzas combine the cozy flavors of pumpkin puree, caramelized shallots, and savory ground sausage atop perfectly crispy naan bread. Topped with a blend of Fontina and ricotta cheeses and fragrant fresh sage, finished with a drizzle of spicy-sweet hot honey, this recipe offers an easy yet gourmet fall-inspired meal or appetizer.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 4 pieces Naan breads (perfectly crispy and fluffy)
• 1 cup Canned pumpkin puree (or 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 (or substitute cream cheese or mascarpone)
• 1 tablespoon Fresh sage leaves (can substitute with thyme or rosemary)
• 2 tablespoons Extra-virgin olive oil (neutral oil can be used as substitute)
• 2 tablespoons Hot honey (for a spicy-sweet kick)

Instructions

1. Preheat oven: Preheat your oven to 425°F (220°C) to ensure it is hot and ready for baking the pizzas.
2. Sauté shallots: Heat 1 tablespoon of extra-virgin olive oil in a skillet over medium heat. Add thinly sliced shallots and sauté for about 4-5 minutes, until they become soft and lightly caramelized.
3. Cook sausage: Add the ground sausage to the skillet with the shallots. Cook for 6-7 minutes, stirring occasionally, until the sausage is browned and fully cooked through.
4. Prepare naan bases: Place the naan breads evenly on a large baking sheet. Spread a generous layer of pumpkin puree over each naan, then sprinkle with dried oregano to add aromatic flavor.
5. Add toppings: Evenly sprinkle the Fontina cheese over the pumpkin puree. Next, layer the cooked sausage and caramelized shallots across the pizzas. Add dollops of ricotta cheese distributed evenly on top.
6. Finish with sage and oil: Drizzle the remaining olive oil over the fresh sage leaves, then scatter the sage leaves on top of the pizzas for herbal freshness and aroma.
7. Bake: Place the baking sheet in the preheated oven and bake for about 15 minutes, or until the naan edges are golden and crispy, and the cheese is melted and bubbly.
8. Serve: Remove the pizzas from the oven and immediately drizzle with hot honey to add a spicy-sweet finishing touch. Slice and serve warm.

Notes

• You can substitute the ground sausage with plant-based sausage for a vegetarian version.
• Fresh pumpkin puree can be used instead of canned for a fresher flavor.
• If shallots are unavailable, onions make a great alternative.
• Adjust the amount of hot honey to your preferred spice level.
• Fresh sage can be replaced with thyme or rosemary to vary the herbal notes.

Keywords: autumn naan pizzas, pumpkin pizza, fall recipe, sausage pizza, caramelized shallots, ricotta cheese pizza, Fontina cheese, hot honey, sage pizza