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.