Introduction

These Autumn Naan Pizzas combine the comforting flavors of fall with an easy, crispy naan base. Topped with pumpkin puree, sausage, caramelized shallots, and creamy cheeses, they make a delicious, seasonal meal perfect for busy weeknights or casual gatherings.

The image shows a pizza cut into six slices on a metal tray with a blue cloth partially visible on the side, placed on a white marbled texture. The crust is thin, light beige with some golden brown spots. The base layer is a smooth, bright orange butternut squash purée. On top, there is a layer of browned, crumbly sausage scattered evenly across the pizza. Small dollops of creamy white ricotta cheese sit on some slices. Fresh sage leaves with a muted green color are placed on the pizza as a garnish, adding a leafy texture. The overall look is vibrant and rustic with a mix of smooth, crumbly, and soft textures. photo taken with an iphone --ar 4:5 --v 7

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
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

Step 1: Preheat your oven to 425°F (220°C).
Step 2: In a skillet over medium heat, heat 1 tablespoon of extra-virgin olive oil. Add thinly sliced shallots and sauté for 4-5 minutes until softened and caramelized.
Step 3: Add the ground sausage to the skillet and cook for 6-7 minutes until browned and cooked through.
Step 4: Arrange the naan breads on a large baking sheet. Spread a generous layer of pumpkin puree over each naan and sprinkle evenly with dried oregano.
Step 5: Sprinkle the Fontina cheese over the pumpkin puree, then add the cooked sausage and caramelized shallots. Dollop whole-milk ricotta cheese on top in small spoonfuls.
Step 6: Drizzle extra-virgin olive oil over fresh sage leaves and scatter them across the pizzas.
Step 7: Bake the pizzas in the preheated oven for about 15 minutes, until the edges are golden and the cheese is melted and bubbly.
Step 8: Remove from oven and drizzle hot honey over the pizzas just before serving for a spicy-sweet finish.

Tips & Variations

Use turkey or chicken sausage for a leaner option, or a plant-based sausage to keep it vegetarian.
Substitute fresh herbs like thyme or rosemary if you don’t have fresh sage on hand.
For extra crispiness, toast the naan lightly before assembling the pizzas.
Try swapping Fontina with mozzarella or Gruyère for different cheese flavor profiles.

Storage

Store leftover naan pizzas in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F (175°C) for about 10 minutes to maintain crispiness and warm the toppings evenly.

How to Serve

A close-up of a pizza cut into four slices on a baking tray, showing a golden-brown crust with slightly charred edges. The first layer is a smooth orange sauce spread evenly on the dough. On top of the sauce, there are small browned crumbles of sausage scattered across the pizza. Dollops of white creamy cheese are placed on each slice, with fresh sage leaves laid on top. The edges of the crust are light and fluffy with some bubbles. The baking tray rests on a white marbled surface with a blue cloth visible to the side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, fresh pumpkin puree can be used for a more vibrant flavor. Simply roast or steam pumpkin cubes and blend them until smooth before spreading on the naan.

What if I don’t have hot honey?

If you don’t have hot honey, you can drizzle regular honey and add a pinch of chili flakes on top for a similar sweet and spicy effect.

Autumn Naan Pizzas Recipe

Print Recipe

★★★★★

5 from 605 reviews

Autumn Naan Pizzas combine the warm, comforting flavors of pumpkin puree, savory sausage, and creamy cheeses atop fluffy naan bread for a perfect seasonal twist on classic pizza. Topped with fresh sage leaves and a drizzle of hot honey, these easy-to-make pizzas are ideal for fall gatherings or a cozy weeknight dinner.

Author: Maya
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings (4 pizzas) 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

Naan Pizza Base

4 pieces Naan breads, perfectly crispy and fluffy

Toppings

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

Cheesy Goodness

1 cup Fontina cheese
1 cup whole-milk ricotta cheese (substitute with cream cheese or mascarpone if desired)

Fresh Finish

1 tablespoon fresh sage leaves (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

Preheat the Oven: Set your oven to 425°F (220°C) to prepare it for baking the pizzas to a golden, crispy perfection.
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 softened and caramelized, releasing their natural sweetness.
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.
Prepare Naan with Pumpkin and Oregano: On a large baking sheet, arrange the naan breads. Spread a generous layer of pumpkin puree over each one, then sprinkle with dried oregano to enhance the flavor.
Assemble Toppings: Evenly distribute the Fontina cheese over the pumpkin-spread naan, then top with the cooked sausage and caramelized shallots. Add dollops of ricotta cheese on top for added creaminess.
Add Fresh Sage and Olive Oil: Drizzle the remaining olive oil over fresh sage leaves and scatter them on top of each pizza to infuse a fragrant herbal note while baking.
Bake: Place the baking sheet in the preheated oven and bake for approximately 15 minutes, or until the edges of the naan are golden and the cheese is melted and bubbly.
Finish with Hot Honey: Once baked, remove the pizzas from the oven and drizzle with hot honey for a delightful balance of spicy and sweet flavors before serving.

Notes

Customize the toppings according to your preference; try swapping sausage types or adding different herbs for variety.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat leftover naan pizzas in the oven to retain crispiness rather than using a microwave.
For a vegetarian option, substitute sausage with plant-based sausage alternatives or extra vegetables.

Keywords: Naan pizza, autumn recipe, pumpkin pizza, sausage pizza, fall recipe, easy pizza, baked naan