Can I substitute the sausage with something else?

Absolutely! Plant-based sausage works great for a vegetarian version, or you can use ground turkey or chicken. Even crumbled bacon or pancetta would be delicious on these fall pizzas.

What if I can't find fontina cheese?

Mozzarella, provolone, or even gruyere make excellent substitutes. Choose a cheese that melts well and has good flavor. I've also used an Italian cheese blend with great results.

Can I make these pizzas ahead of time?

You can prep the components separately and assemble just before baking. Cook the sausage and caramelize the shallots up to 2 days ahead, then store in the refrigerator. Assemble and bake when ready to serve for the best texture.

Easy Autumn Naan Pizzas Recipe - Delicious Quick Fall Dinner

Name: Autumn Naan Pizzas: Cozy Fall Comfort on Your Table
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American-Italian Fusion
Ingredients: 4 pieces naan breads; 1 cup canned pumpkin puree; 1 pound ground sausage (pork, turkey, or chicken); 4-5 medium shallots, thinly sliced (about 1 cup when caramelized); 1 teaspoon dried oregano; 1 cup fontina cheese, shredded; 1 cup whole-milk ricotta cheese; 1 tablespoon fresh sage leaves, chopped; 2 tablespoons extra-virgin olive oil, divided; 2 tablespoons hot honey

Autumn Naan Pizzas: Cozy Fall Comfort on Your Table

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Delightful fall dinner featuring caramelized shallots, savory sausage, and creamy fontina cheese on naan bread. Ready in just 30 minutes for busy weeknights.

Author: Sarah Mae Carter
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 pizzas 1x
Category: Weeknight Dinner
Method: Bake
Cuisine: American-Italian Fusion

Ingredients

Scale

4 pieces naan breads
1 cup canned pumpkin puree
1 pound ground sausage (pork, turkey, or chicken)
4–5 medium shallots, thinly sliced (about 1 cup when caramelized)
1 teaspoon dried oregano
1 cup fontina cheese, shredded
1 cup whole-milk ricotta cheese
1 tablespoon fresh sage leaves, chopped
2 tablespoons extra-virgin olive oil, divided
2 tablespoons hot honey

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Instructions

Preheat oven to 425°F (220°C) to ensure a crispy base for your pizzas.
In a skillet over medium heat, add 1 tablespoon of extra-virgin olive oil. Add thinly sliced shallots and sauté for 4-5 minutes until softened and slightly caramelized.
Add ground sausage to the skillet, crumbling it with a spatula. Cook for 6-7 minutes, stirring frequently, until browned and fully cooked to 160°F.
On a large baking sheet, lay out the naan breads. Evenly spread pumpkin puree over each naan, leaving a half-inch border, and sprinkle with dried oregano.
Sprinkle fontina cheese over the pumpkin puree, followed by sautéed sausage and shallots, then dollops of ricotta cheese.
Drizzle remaining olive oil over fresh sage leaves and scatter on top of the pizzas.
Bake in the preheated oven for 15 minutes until golden and crispy with bubbling cheese.
Drizzle hot honey over the pizzas before serving for a spicy-sweet finish.

Notes

Caramelize the shallots thoroughly to enhance their sweetness and depth of flavor.
Watch the naan closely as it bakes since it can brown faster than traditional pizza dough.
Plant-based sausage can be substituted for a vegetarian version. Fresh pumpkin puree can replace canned for added freshness.
Store leftovers in an airtight container for up to 3 days. Reheat in oven at 350°F for best texture.

Nutrition

Serving Size: 1 pizza
Calories: 350 kcal
Sugar: 8 g
Sodium: 720 mg
Fat: 18 g
Saturated Fat: 8 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 36 g
Fiber: 3 g
Protein: 16 g
Cholesterol: 55 mg

Find it online: https://www.benefitiany.com/autumn-naan-pizzas/