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Autumn Naan Pizzas with Pumpkin, Sausage, and Sage 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.

Ingredients

Scale

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

Find it online: https://platedbyemma.com/autumn-naan-pizzas-with-pumpkin-sausage-and-sage-recipe/