Extra-virgin olive oil
3/4 cup thinly sliced shallots
8 ounces mild or spicy ground sausage (turkey, pork, or chicken. Plant-based sausage also works!)
4 naan breads
1 cup canned pumpkin puree
A few pinches of dried oregano
4 to 5 ounces grated Fontina cheese
2/3 cup whole-milk ricotta cheese
2 to 3 Tbsp. fresh sage leaves
Hot honey and cracked black pepper for garnish (balsamic glaze would also be delish if you don’t have hot honey)
Preheat oven to 425ºF. Heat 1 Tbsp. olive oil in a skillet over medium heat. Add shallots and cook until softened, about 5 minutes. Crumble sausage into pan and cook until browned, about 6
to 7 minutes. Remove some grease.
Arrange naan breads on a large rimmed baking sheet. Spoon pumpkin puree evenly over each bread, and sprinkle with a little dried oregano. Sprinkle Fontina cheese evenly over each bread, followed by sausage and shallot mixture. Spoon small dollops of ricotta cheese on top.
Place sage leaves in a small bowl and drizzle with ~1 Tbsp. olive oil, rubbing oil into leaves. Scatter sage leaves over each naan bread, and lightly drizzle each with olive oil.
Transfer pan to the oven and bake for ~15 minutes, until golden and crisp. Drizzle each pizza with hot honey, and garnish with cracked black pepper.
