Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 425°F (220°C) for crispy bases.
- Sauté sliced shallots with olive oil over medium heat for 4-5 minutes until soft.
- Add ground sausage to shallots, breaking apart and cooking until browned for 6-7 minutes.
- Arrange naan on a baking sheet and spread pumpkin puree over each.
- Sprinkle dried oregano over the pumpkin layer.
- Top naan with melted fontina, cooked sausage, shallots, and dollops of ricotta cheese.
- Drizzle olive oil over pizzas and scatter fresh sage leaves on top.
- Bake for about 15 minutes until golden brown and cheese is melted.
- Drizzle hot honey over the pizzas before serving.
Nutrition
Notes
Customize toppings based on preference or seasonal availability for variety. Avoid microwaving for best reheating results.
