Autumn Naan Pizzas with Pumpkin, Sausage, and Sage Recipe

Introduction

Autumn Naan Pizzas bring cozy fall flavors right to your table with minimal effort. Combining creamy pumpkin, savory sausage, and aromatic herbs, these pizzas are perfect for a comforting weeknight meal or an impressive gathering.

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 evenly over each naan and sprinkle with dried oregano.
5. Step 5: Sprinkle Fontina cheese over the pumpkin puree, then add the sautéed sausage and shallots, followed by dollops of ricotta cheese.
6. Step 6: Drizzle olive oil over fresh sage leaves and scatter them on top of the pizzas.
7. Step 7: Bake in the preheated oven for about 15 minutes until golden and crispy.
8. 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 and substitute the hot honey with a maple syrup drizzle for sweetness without heat.
• Caramelize shallots slowly over low heat for deeper flavor—or swap with caramelized onions if shallots are unavailable.
• Try adding a sprinkle of crushed red pepper flakes if you prefer more heat.
• Swap Fontina cheese for mozzarella or Gruyère for different flavor profiles.

Storage

Store leftover 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 maintain crispiness. Avoid microwaving to keep the naan from becoming soggy.

How to Serve

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 offers a more vibrant flavor. Simply cook peeled and cubed pumpkin until soft, then puree until smooth before using.

What can I substitute for hot honey if I don’t have any?

If hot honey is not available, try drizzling regular honey with a pinch of cayenne pepper or red chili flakes to mimic the spicy-sweet flavor.

Autumn Naan Pizzas with Pumpkin, Sausage, and Sage Recipe

Print Recipe

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4.5 from 120 reviews

Enjoy the cozy flavors of fall with these Autumn Naan Pizzas featuring a delightful combination of pumpkin puree, caramelized shallots, ground sausage, and a blend of Fontina and ricotta cheeses, all baked to golden perfection and finished with a drizzle of spicy-sweet hot honey.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 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 (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. Preheat the oven: Set your oven to 425°F (220°C) to prepare for baking the naan pizzas to a crispy, golden finish.
2. Sauté shallots: Heat 1 tablespoon of extra-virgin olive oil in a skillet over medium heat. Add thinly sliced shallots and cook for 4-5 minutes until they are softened and caramelized, adding sweetness and depth of flavor.
3. Cook sausage: Add the ground sausage to the skillet with the shallots and cook for 6-7 minutes, stirring occasionally until the sausage is browned and cooked through.
4. Prepare naan base: On a large baking sheet, arrange the naan breads flat. Spread an even layer of pumpkin puree over each naan and sprinkle with dried oregano for herbal notes.
5. Add toppings: Generously sprinkle Fontina cheese over the pumpkin puree, then distribute the cooked sausage and caramelized shallots evenly across the naan breads. Dollop the ricotta cheese on top for creamy texture.
6. Add fresh herbs and oil: Drizzle the remaining olive oil over the fresh sage leaves and scatter them atop the pizzas to infuse fresh, earthy aroma during baking.
7. Bake the pizzas: Place the baking sheet in the preheated oven and bake for about 15 minutes, or until the cheese is melted, the edges are golden, and the toppings are bubbly.
8. Finish with hot honey: Remove the pizzas from the oven and immediately drizzle with hot honey to add a spicy-sweet contrast, enhancing the overall flavor profile.
9. Serve: Slice and serve the autumn naan pizzas warm as a perfect comfort food for the fall season.

Notes

• You can substitute turkey or chicken sausage for a leaner option or use plant-based sausage for a vegetarian twist.
• Fresh pumpkin puree can be made by roasting and blending pumpkin for a more vibrant taste.
• If you don’t have shallots, finely chopped onions work well as a substitute.
• For a different herbal flavor, try thyme or rosemary instead of sage leaves.
• Adjust the hot honey drizzle to your preferred level of spiciness or swap it for maple syrup for a milder sweetness.

Keywords: Autumn naan pizza, pumpkin pizza, sausage pizza, fall recipes, cozy dinner, easy baked pizza, seasonal pizza