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.

8 strips of bacon, chopped
2 cloves garlic
2 fresh jalapenos, chopped, plus more for garnish
2 8 oz. blocks cream cheese, softened
1/3 c. mayonnaise
1/3 c. sour cream
2 tsp. Worcestershire sauce
1/2 tsp. ground black pepper
8 oz. shredded sharp cheddar cheese
1 c. crushed, thick yellow corn tortilla chips, plus more chips for serving
Sliced, toasted baguette, for serving

Preheat the oven to 375 degrees. Heat a 10” cast-iron skillet over medium heat. Add the bacon and cook
for 8-10 minutes until crispy. Remove from the heat and transfer the bacon to a paper-towel lined plate
to drain. Remove all but a thin layer of bacon grease from the skillet (about 2 tablespoons remaining).

Return the skillet to medium heat. Add the garlic and jalapeno. Cook 2 minutes until slightly softened.
Remove from the heat. Add the cream cheese, mayonnaise, sour cream, Worcestershire sauce, and
black pepper. Stir or whisk until smooth. Stir in about two-thirds of the bacon.

Sprinkle the cheddar cheese all over the top of the dip, followed by the crushed chips. Bake for 12-14
minutes, until the edges are bubbly and the cheese is melted all over. Top with the remaining cooked
bacon and extra slices of jalapeno. Serve with more tortilla chips and toasted baguette.