Autumn Naan Pizzas Recipe

Introduction

Autumn Naan Pizzas combine the comforting flavors of fall with the ease of a quick weeknight meal. Featuring a crispy naan base topped with savory sausage, creamy cheeses, and a hint of sweet-spicy honey, these pizzas are perfect for cozy gatherings or solo treats.

Ingredients

• 4 pieces naan breads
• 1 cup canned pumpkin puree
• 1 pound ground sausage (pork, turkey, chicken, or plant-based)
• 1 cup caramelized shallots (or substitute onions)
• 1 teaspoon dried oregano (or Italian seasoning)
• 1 cup Fontina cheese
• 1 cup whole-milk ricotta cheese (or cream cheese, mascarpone)
• 1 tablespoon fresh sage leaves (or thyme, rosemary)
• 2 tablespoons extra-virgin olive oil (or neutral oil)
• 2 tablespoons hot honey

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 olive oil. Add thinly sliced shallots and sauté for 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, arrange the naan breads. Spread pumpkin puree evenly over each naan, then sprinkle with dried oregano.
5. Step 5: Top each naan with Fontina cheese, followed by the cooked sausage and shallots, then spoon dollops of ricotta cheese over.
6. Step 6: Drizzle olive oil over fresh sage leaves and scatter them on top of the pizzas.
7. Step 7: Bake the pizzas 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 just before serving.

Tips & Variations

• Use fresh pumpkin puree for a brighter flavor if available.
• Try substituting sausage with cooked mushrooms or lentils for a vegetarian option.
• Swap Fontina for mozzarella or gouda for a different cheesy profile.
• For extra crispiness, warm the naan slightly before adding toppings.

Storage

Store leftover naan pizzas in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in an oven at 350°F (175°C) for about 8-10 minutes to maintain crispiness and melting cheese.

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 wonderfully. Simply roast or steam pumpkin until soft, then mash or blend it to a smooth consistency before using.

How can I make this recipe vegetarian?

Replace the sausage with sautéed mushrooms, lentils, or a plant-based meat substitute. Adjust seasoning to taste to keep the savory depth.

Autumn Naan Pizzas Recipe

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★★★★★

5 from 655 reviews

These Autumn Naan Pizzas are a perfect blend of savory and sweet flavors, combining a crispy yet fluffy naan bread base with creamy pumpkin puree, spiced ground sausage, caramelized shallots, and melty cheeses. Topped with fresh sage and drizzled with hot honey, these pizzas bring cozy autumnal comfort in every bite, making for a quick and impressive meal any day of the week.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 naan pizzas 1x
• Category: Dinner
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Naan Pizza Base

• 4 pieces Naan breads, perfectly crispy and fluffy

For the Toppings

• 1 cup Canned pumpkin puree (can use fresh puree for added freshness)
• 1 pound Ground sausage (pork, turkey, chicken, or plant-based for vegetarian option)
• 1 cup Caramelized shallots (substitute with onions if necessary)
• 1 teaspoon Dried oregano (can be replaced with Italian seasoning)

For the Cheesy Goodness

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

For the Fresh Finish

• 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 pizzas. This ensures the oven is hot enough to create a crisp, golden crust.
2. Sauté Shallots: In a skillet over medium heat, add 1 tablespoon of extra-virgin olive oil. Add thinly sliced shallots and cook for about 4-5 minutes until they are soft and caramelized, developing a sweet depth of flavor.
3. Cook the Sausage: Add the ground sausage to the skillet with the shallots. Cook for 6-7 minutes, stirring and breaking up the meat until completely browned and cooked through. Remove from heat.
4. Prepare the Naan Base: Place the naan breads on a large baking sheet in a single layer. Spread an even layer of pumpkin puree on each naan, then sprinkle with dried oregano to add an aromatic touch.
5. Add Cheese and Toppings: Sprinkle the shredded Fontina cheese evenly over the pumpkin puree, then distribute the cooked sausage and caramelized shallots on top. Add small dollops of ricotta cheese across each naan for creamy bursts.
6. Add Fresh Herbs and Oil: Drizzle the olive oil over fresh sage leaves and scatter these aromatic leaves atop the pizzas to infuse fresh herbal notes during baking.
7. Bake the Pizzas: Place the baking sheet in the preheated oven and bake for about 15 minutes, or until the cheese has melted and the edges of the naan are golden and crispy.
8. Drizzle with Hot Honey: Remove the pizzas from the oven and immediately drizzle hot honey over the top for a delightful spicy-sweet finish before serving.

Notes

• Customize toppings as desired to suit your taste preferences.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• For best results, reheat leftovers in the oven to maintain crispiness.

Keywords: Autumn naan pizzas, pumpkin pizza, sausage pizza, fall recipe, quick dinner, easy pizza recipe, seasonal pizza