Ingredients
Scale
- 4naan breads 1 tablespoon olive oil (plus1 tablespoonfor brushing) ½ pound (8 ounces) ground turkey or chicken sausage (mild or spicy) ½ cup thinly sliced shallots ¾ cup pumpkin puree ½ teaspoon dried oregano ¼ teaspoon salt ¼ teaspoon black pepper ½ cup shredded Fontina or mozzarella cheese ½ cup ricotta cheese 2 tablespoons fresh sage leaves 1 teaspoon honey, or more to taste
Instructions
- Preheat the Oven Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper and arrange the naan breads on top. Set aside.
- Cook the Sausage and Shallots In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced shallots and cook for about 3–4 minutes, stirring occasionally, until soft and fragrant. Add the sausage to the skillet, breaking it apart with a spatula, and cook for another 5–6 minutes, until browned and fully cooked. Remove from heat and set aside.
- Prepare the Pumpkin Sauce In a small bowl, whisk together the pumpkin puree, oregano, salt, and black pepper until smooth. Taste and adjust seasoning if needed. This will be your flavorful pizza base.
- Assemble the Pizzas Spoon the pumpkin mixture evenly over each naan bread, leaving a slight border around the edges. Top each naan with shredded Fontina cheese, followed by spoonfuls of the cooked sausage and shallot mixture. Dot small dollops of ricotta cheese across each pizza for a creamy contrast.
- Add the Sage Lightly brush or rub the sage leaves with the remaining olive oil, coating them evenly. Scatter the oiled sage leaves over the pizzas for an aromatic finish.
- Bake Until Crisp Place the baking sheet in the oven and bake for 13–15 minutes, or until the cheese is melted, the crust edges are golden, and the sage leaves are slightly crisp.
- Finish and Serve Remove the pizzas from the oven and drizzle lightly with honey for a sweet-savory balance. Slice and serve warm — perfect for lunch, dinner, or a cozy weekend treat.