These Autumn Naan Pizzas bring together caramelized shallots, savory sausage, and creamy cheese on crispy naan bread for the ultimate fall dinner. Ready in just 40 minutes, they transform simple ingredients into something truly special.
I still remember the first time I made these on a chilly October evening. My kids wandered into the kitchen asking what smelled so incredible, and honestly, I couldn’t blame them. The combination of sweet shallots with that hint of pumpkin creates such a cozy aroma that fills your whole house. What makes this recipe a game-changer is how it captures all those warm autumn flavors without requiring hours of prep work. The naan bread serves as a shortcut that actually tastes better than traditional pizza dough, getting perfectly crispy in the oven while staying fluffy inside. It’s become our go-to weeknight meal whenever we want something comforting but don’t have much time.
Table of Contents
Ingredients for Autumn Naan Pizzas
I always keep naan bread stocked in my pantry because it’s such a versatile base for quick meals like this. The quality of your sausage really matters here. I recommend choosing one with good seasoning since it’s a main flavor component. For the fontina, freshly shredded melts better than pre-packaged, though both work in a pinch.
- 4 pieces naan bread
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 pound ground sausage (pork, turkey, or chicken) – I usually go with Italian-style pork sausage
- 1 cup thinly sliced shallots (about 3-4 large)
- 1 teaspoon dried oregano
- 1 cup fontina cheese, shredded – My preference is to shred it fresh for better melting
- 1 cup whole-milk ricotta cheese
- 8-10 fresh sage leaves (about 1 tablespoon) – In my experience, fresh sage makes a huge difference here
- 3 tablespoons extra-virgin olive oil, divided
- 2 tablespoons hot honey – Pro tip: taste it first to gauge the heat level
Step-by-Step Instructions
I recommend preparing all your ingredients before you start cooking since this recipe moves quickly once you begin. Having everything ready makes the process smooth and stress-free.
Step 1: Preheat your oven to 425°F and position the rack in the center. While it heats, line one or two large baking sheets with parchment paper (you may need two depending on your naan size).
Step 2: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced shallots and cook for 4-5 minutes, stirring occasionally, until they soften and turn light golden brown with a sweet aroma. They won’t be deeply caramelized, but they should be fragrant and slightly sweet.
Step 3: Add the ground sausage to the skillet with the shallots, breaking it into small crumbles with your spatula. Cook for 6-7 minutes, stirring frequently, until no pink remains and the meat turns a rich brown color. If excess grease pools in the pan (more than a tablespoon), drain it off.
Step 4: Arrange the naan breads on your prepared baking sheet, leaving space between them. Spread about 1/4 cup pumpkin puree evenly over each naan in a thin layer, leaving about a half-inch border around the edges. Sprinkle the dried oregano over the pumpkin layer.
Step 5: Distribute the fontina cheese evenly across all four naans, covering most of the surface. Top with the sausage-shallot mixture, then add small dollops of ricotta cheese scattered across each pizza. They’ll create creamy pockets as they bake.
Step 6: In a small bowl, toss the sage leaves with 1 tablespoon olive oil, then scatter them over the pizzas. This helps them crisp up beautifully in the oven.
Step 7: Bake for 12-15 minutes until the cheese bubbles and the naan edges turn golden and crispy. Watch closely during the last few minutes since naan can brown quickly. The bottom should be crisp, not soggy.
Step 8: Remove from the oven and immediately drizzle the hot honey over each pizza in a zigzag pattern, using the remaining 1 tablespoon of olive oil to brush the edges if desired. Let them cool for 2-3 minutes before slicing. This allows the cheese to set slightly and makes cutting easier.
Perfect Pairings for Autumn Naan Pizzas
These pizzas have such bold flavors that they pair best with sides that offer freshness and balance.
Arugula Salad with Lemon Vinaigrette: The peppery bite of arugula cuts through the richness of the cheese and sausage, while a bright lemon dressing adds acidity that complements the sweet pumpkin and hot honey.
Roasted Brussels Sprouts: Their caramelized, slightly bitter flavor provides an excellent contrast to the sweet and savory pizza toppings, plus they add a nutritious vegetable component to round out your meal.
Butternut Squash Soup: Doubling down on fall flavors, a warm cup of butternut squash soup alongside these pizzas creates a cozy, seasonal dinner experience perfect for chilly evenings.
Simple Mixed Greens: Sometimes the best pairing is the simplest. A bowl of mixed greens with olive oil and balsamic vinegar provides a refreshing palate cleanser between bites of the rich pizza.
Roasted Garlic Green Beans: Quick-roasted green beans with garlic add a crisp texture contrast and a lighter vegetable element that balances the heartiness of the pizzas.
Storing and Reheating Your Pizzas
Store leftover pizzas in an airtight container in the refrigerator for up to 3 days. I recommend separating layers with parchment paper to prevent them from sticking together.
For reheating, skip the microwave entirely because it makes the naan soggy. Instead, reheat in a 375°F oven for 10-12 minutes until warmed through and the bottom crisps up again. You can also use an air fryer at 350°F for 5-6 minutes for excellent results.
These pizzas are best enjoyed fresh, but they also freeze surprisingly well. Wrap individual cooled pizzas tightly in aluminum foil, then place in a freezer bag for up to 2 months. Reheat straight from frozen in a 375°F oven for 15-18 minutes.
FAQs
Can I use fresh pumpkin instead of canned?
Absolutely! If you have leftover roasted pumpkin, it works wonderfully. Just make sure it’s pureed smooth and not too watery. Drain any excess liquid through a fine-mesh strainer before spreading it on the naan.
What can I substitute for fontina cheese?
Mozzarella is the closest substitute and melts beautifully, though it’s milder in flavor. Gruyere also works well and adds a nice nutty depth. For a sharper taste, try a combination of mozzarella and aged cheddar.
Can I make these vegetarian?
Yes! Replace the sausage with plant-based sausage crumbles, or skip it entirely and add roasted mushrooms, diced butternut squash, or chickpeas for protein. The pizzas still taste incredible with just the cheese and shallots.
Autumn Naan Pizzas
Ingredients
Equipment
Method
- Preheat your oven to 425°F and position the rack in the center. Line one or two large baking sheets with parchment paper.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced shallots and cook for 4-5 minutes, stirring occasionally, until they soften and turn light golden brown with a sweet aroma.
- Add the ground sausage to the skillet with the shallots, breaking it into small crumbles with your spatula. Cook for 6-7 minutes, stirring frequently, until no pink remains and the meat turns a rich brown color. Drain excess grease if needed.
- Arrange the naan breads on your prepared baking sheet. Spread about 1/4 cup pumpkin puree evenly over each naan in a thin layer, leaving about a half-inch border. Sprinkle the dried oregano over the pumpkin layer.
- Distribute the fontina cheese evenly across all four naans, then top with the sausage-shallot mixture. Add small dollops of ricotta cheese scattered across each pizza.
- In a small bowl, toss the sage leaves with 1 tablespoon olive oil, then scatter them over the pizzas.
- Bake for 12-15 minutes until the cheese bubbles and the naan edges turn golden and crispy. Watch closely during the last few minutes since naan can brown quickly.
- Remove from the oven and immediately drizzle the hot honey over each pizza in a zigzag pattern, using the remaining 1 tablespoon olive oil to brush the edges if desired. Let them cool for 2-3 minutes before slicing.
