Autumn Naan Pizzas Recipe

Introduction

Autumn Naan Pizzas combine the cozy flavors of the season with the convenience of naan bread for a quick and delicious meal. Pumpkin, sausage, and creamy cheeses blend beautifully to create a comforting, savory dish perfect for fall nights.

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, 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 (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 and cook 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. Dollop ricotta cheese on top.
6. Step 6: Drizzle olive oil over fresh sage leaves and scatter them over the pizzas.
7. Step 7: Bake in the preheated oven for about 15 minutes until the edges are golden and crispy.
8. Step 8: Remove from the oven and drizzle hot honey over the pizzas before serving.

Tips & Variations

• Use fresh pumpkin puree for a brighter flavor and smoother texture.
• For a vegetarian option, substitute sausage with sautéed mushrooms or a plant-based sausage alternative.
• Try swapping sage for thyme or rosemary to vary the herbal notes.
• If you prefer less heat, use regular honey instead of hot honey.

Storage

Store leftover naan pizzas in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F (175°C) for 8-10 minutes to retain crispiness. Avoid microwaving to prevent soggy crust.

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 freshest results.

Can I use a different type of bread instead of naan?

Yes, flatbreads or pita breads work well as alternatives, but naan’s texture really complements the toppings best.

Autumn Naan Pizzas Recipe

Print Recipe

★★★★★

4.6 from 194 reviews

Delight in these Autumn Naan Pizzas, a perfect blend of seasonal flavors featuring creamy pumpkin puree, savory ground sausage, caramelized shallots, and a trio of cheeses on crispy, fluffy naan bread. Topped with fresh sage and a drizzle of hot honey, these pizzas offer a unique sweet and spicy kick perfect for cozy fall meals.

• Author: Cleo
• 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

Breads and Base

• 4 pieces Naan breads (perfectly crispy and fluffy)
• 1 cup Canned pumpkin puree (can use fresh puree for added freshness)
• 1 teaspoon Dried oregano (can be replaced with Italian seasoning)

Protein and Vegetables

• 1 pound Ground sausage (pork, turkey, or chicken; plant-based option for vegetarian)
• 1 cup Caramelized shallots (substitute with onions if necessary)

Cheeses

• 1 cup Fontina cheese (greatly complements the other ingredients)
• 1 cup Whole-milk ricotta cheese (substitute with cream cheese or mascarpone if desired)

Herbs and Oils

• 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)

Finishing

• 2 tablespoons Hot honey (for a spicy-sweet kick)

Instructions

1. Preheat the oven: Set your oven to 425°F (220°C) to get it ready for baking the pizzas to a golden crisp.
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 soft and caramelized.
3. Cook the sausage: Add ground sausage to the skillet with shallots and cook for 6-7 minutes until thoroughly browned and cooked through.
4. Prepare naan bases: Lay out the naan breads on a large baking sheet. Spread each with a layer of pumpkin puree and sprinkle evenly with dried oregano.
5. Assemble pizzas: Sprinkle Fontina cheese over the pumpkin puree on each naan, then top with the cooked sausage and caramelized shallots. Add generous dollops of ricotta cheese on top.
6. Add herbs and oil: Drizzle extra-virgin olive oil over fresh sage leaves and scatter them across the pizzas for aromatic flavor.
7. Bake the pizzas: Place the baking sheet in the preheated oven and bake for about 15 minutes or until the cheeses are melted, and the edges of the naan are golden and crispy.
8. Finish with hot honey: Remove the pizzas from the oven and drizzle hot honey generously over the top for a sweet and spicy finishing touch before serving.

Notes

• You can use fresh pumpkin puree for a fresher flavor instead of canned.
• Plant-based sausage works well if you want a vegetarian option.
• Substitute caramelized shallots with caramelized onions if needed.
• Use thyme or rosemary in place of sage for a different herbal note.
• Neutral oils like canola or vegetable oil can replace olive oil if desired.
• Adjust the amount of hot honey to taste for desired spice level.

Keywords: Autumn pizza, naan pizza, pumpkin puree pizza, sausage pizza, fall recipe, caramelized shallots, hot honey pizza, savory sweet pizza