Go Back
–+ servings
Autumn Naan Pizzas

Autumn Naan Pizzas: Cozy Fall Flavors in Every Bite

Discover the comfort of Autumn Naan Pizzas, featuring creamy pumpkin, savory sausage, and caramelized shallots, perfect for the fall season.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 pizzas
Course: Dinner
Cuisine: American, Autumn
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 pieces Naan Bread Try gluten-free naan for a different texture.
For the Pumpkin Topping
  • 1 cup Canned Pumpkin Puree Fresh puree can enhance the taste better.
  • 1 cup Caramelized Shallots Substitute with regular onions if shallots aren’t available.
  • 1 teaspoon Dried Oregano Can be swapped with Italian seasoning for variety.
For the Meaty Layer
  • 1 pound Ground Sausage Use pork, turkey, or plant-based sausage for a vegetarian swap.
For the Cheesy Goodness
  • 1 cup Fontina Cheese Mozzarella is a great alternative if fontina is unavailable.
  • 1/2 cup Whole-Milk Ricotta Cheese Cream cheese or mascarpone can replace it for varied texture.
For the Herb Boost
  • 5 leaves Fresh Sage Leaves You can use thyme or rosemary as alternatives.
For Cooking & Drizzling
  • 2 tablespoons Extra-Virgin Olive Oil Can be substituted with neutral oil if needed.
To Finish the Pizza
  • 2 tablespoons Hot Honey Regular honey or chili oil can give a similar taste.

Equipment

  • Oven
  • Skillet
  • Baking Sheet
  • Parchment Paper

Method
 

Step‑by‑Step Instructions for Autumn Naan Pizzas
  1. Preheat your oven to 425°F (220°C) and prepare a baking sheet lined with parchment paper.
  2. In a medium skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat. Sauté sliced shallots for 4-5 minutes until soft and slightly caramelized.
  3. Add ground sausage to the pan and cook for 6-7 minutes until browned and fully cooked through, stirring frequently.
  4. Place the naan bread on the baking sheet and spread a thick layer of canned pumpkin puree over each naan. Sprinkle with dried oregano.
  5. Sprinkle melted fontina cheese over the pumpkin puree, then distribute the cooked sausage and caramelized shallots, followed by dollops of creamy ricotta cheese.
  6. Scatter fresh sage leaves on top and drizzle with extra-virgin olive oil.
  7. Bake for 15 minutes until the cheese is bubbly and the edges of the naan are golden.
  8. Remove from the oven and drizzle hot honey over the top just before serving.

Nutrition

Serving: 1pizzaCalories: 450kcalCarbohydrates: 35gProtein: 20gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 3000IUVitamin C: 2mgCalcium: 200mgIron: 3mg

Notes

These pizzas can serve as a cozy centerpiece for your fall table, and the ingredient options allow endless customization to cater to everyone’s taste.

Tried this recipe?

Let us know how it was!