Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 425°F (220°C).
- In a skillet, heat 2 tablespoons of extra-virgin olive oil. Add sliced shallots and sauté for 4-5 minutes until golden brown.
- Add ground sausage to the skillet and cook for 6-7 minutes, breaking it apart until browned.
- Lay naan breads on a baking sheet and spread canned pumpkin puree over each. Sprinkle dried oregano on top.
- Evenly distribute the sautéed sausage and shallots over the naan. Add Fontina cheese and dollops of ricotta.
- Drizzle with olive oil and scatter fresh sage leaves on each pizza.
- Bake for about 15 minutes until golden and bubbling.
- Drizzle hot honey over each pizza before serving.
Nutrition
Notes
Feel free to experiment with toppings and sauces to personalize your Autumn Naan Pizzas.
