Autumn Naan Pizzas
Recipe from Jamie Vespa MS, RD · original post · full recipe on dishingouthealth.com
Autumn Naan Pizzas with caramelized shallots, pumpkin puree, ground sausage, crispy sage, and fontina cheese. These easy fall pizzas abound with seasonal flavors and come together in just 30 minutes.
Serves 4 30 min 22g proteinKid-friendly
porkbake
Ingredients
- extra-virgin olive oil — 2 tbsp; divided40 ml
- shallots — thinly sliced120 g
- ground pork sausage225 g
- naan breads4 ea
- canned pumpkin puree245 g
- dried oregano — ½ tsp0.5 g
- fontina cheese — grated125 g
- whole-milk ricotta165 g
- fresh sage leaves3 tbsp
- hot honey — 1 tbsp; to drizzle28 g
Method
- Preheat oven to 425°F (220°C). 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.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Vegetarian
- 225 g Vegetarian sausages instead of ground pork sausage
Remove the skins and crumble the vegetarian sausages into the shallots; they brown in about 4 to 5 minutes rather than 6 to 7.
Swaps are suggestions — check labels if you are cooking for an allergy.
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- extra-virgin olive oil · 40 ml
- shallots · 120 g
- ground pork sausage · 225 g
- naan breads · 4 items
- canned pumpkin puree · 245 g
- dried oregano · 0.5 g
- fontina cheese · 125 g
- whole-milk ricotta · 165 g
- fresh sage leaves · 3 tbsp
- hot honey · 28 g