Naan Pizzas

• servings: 4
• total time: 30 minutes

Ingredients

2 Tbsp. extra-virgin olive oil, divided

3/4 cup thinly sliced shallot

8 ounces mild or spicy ground sausage(pork, turkey, or chicken)

4 Naan breads

1 cup canned pumpkin puree

A few pinches dried oregano

4 to 5 ounces grated Fontina cheese

2/3 cup whole-milk ricotta cheese

2 to 3 Tbsp. fresh sage leaves

A drizzle of hot honey for garnish

Directions

Preheat oven to 425ºF.

Heat 1 Tbsp. olive oil in a skillet over medium heat. Add shallots and cook until softened, about 4 to 5 minutes. Crumble sausage into pan and cook until browned, about 6 to 7 minutes.

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 overtop.

Place sage leaves in a small bowl and drizzle with remaining 1 Tbsp. olive oil, rubbing oil into leaves. Scatter sage leaves over each naan pizza.

Transfer pan to the oven and bake for ~15 minutes, until pizzas are golden and crisp. Drizzle each pizza with hot honey, and garnish with cracked black pepper.