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Autumn Naan Pizzas Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://chefmilacook.com/autumn-naan-pizzas-recipe/