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.

Fall has me dreaming of all of my favorite comfort foods – pizza being at the top of the list.

To celebrate the season, we’re tapping into seasonal flavors to create the ultimate EASY homemade personal pizzas.

These Autumn Pizzas are loaded with savory crumbled sausage, nutty Fontina cheese, sweet caramelized shallots, dollops of ricotta, and the star of the season, pumpkin.

The pumpkin actually stands in for traditional red sauce (just as in this Pumpkin and Gouda Pizza) to create a bright, creamy base for the toppings.

It’s all layered on naan bread in place of traditional pizza dough to create your own personal pizza.

Garnish with a drizzle of hot honey for the ultimate spicy-sweet finish.

How to Make Autumn Pizza

Homemade Naan Pizza couldn’t be easier, and it’s a great way to experiment with fun topping combos.

I like focusing on hyper-seasonal ingredients, however the options are truly endless.

You can even apply these toppings to a standard 12-inch pizza dough or your favorite frozen pizza.

The Ingredients

• Naan Bread: Look for naan bread in the bakery section of most grocery stores. You can use original, whole-wheat, or roasted garlic.
• Shallots: Once shallots caramelize, they are deliciously sweet and aromatic. Alternatively, you can use yellow onion.
• Sausage: You can use mild or spicy pork, turkey, or chicken sausage. If making the naan pizzas vegetarian, use your favorite brand of meatless sausage or grounds.
• Pumpkin: I prefer using Libby’s canned pumpkin puree, which has the purest pumpkin flavor. Just make sure your pumpkin puree is NOT pumpkin pie filling.
• Oregano: A few pinches of dried oregano add earthy, rustic flavor.
• Fontina: Fontina cheese is subtly sweet, nutty, and ultra creamy—a natural match for luscious pumpkin puree. Look for it in the speciality cheese section of your grocery store.
• Ricotta: I love pairing creamy, neutral ricotta cheese with a more flavorful hard cheese.
• Sage: The sage is rubbed is olive oil so it gets nice and crispy while the pizzas bake.
• Hot Honey: For the ultimate savory-sweet finish. If you don’t have hot honey on hand, balsamic glaze is a great substitute.

For a complete list of recipe ingredients and quantities, see the recipe card below.

The Directions

Step 1: Sauté Shallots over medium heat until soft, about 4 to 5 minutes.

Step 2: Crumble Sausage into Pan and cook until brown, about 6 to 7 minutes.

Step 3: Spoon Pumpkin Puree over Naan Breads, and sprinkle with a little dried oregano.

Step 4: Sprinkle Fontina cheese evenly over each bread.

Step 5: Add Sausage and Shallot mixture. Spoon small dollops of ricotta cheese on top.

Step 6: Drizzle Sage with Olive Oil and scatter over each pizza. Bake pizzas until golden and crisp, about 15 minutes. Lastly, drizzle each pizza with hot honey.

Recipe Variations

• Make Vegetarian. Swap the sausage for meatless grounds or your favorite brand of vegetarian sausage (I like Field Roast brand). You can also swap the meat for sautéed mushrooms.
• Add Spinach. Sneak in some extra nutrients by adding a generous handful of fresh baby spinach to the sausage and shallot mixture.
• Make Spicy. While the hot honey does add spice, you can certainly crank up the heat by using spicy sausage or adding a teaspoon of Calabrian chiles.
• Use Different Cheese. In place of Fontina, you can use Gruyere or mozzarella. And in place of the ricotta, whole-milk cottage cheese (such as Good Culture brand) is a great swap.

Serving Suggestions

• Salad. Cucumber Sesame Salad, Brussels Salad, or Smashed Cucumber Salad are all simple, tasty side dishes.
• Roasted Veggies. Our favorite Parmesan Roasted Cauliflower or this amazing Roasted Broccoli Salad.
• Dip or Hummus. This Butternut Squash Hummus will complement the fall flavors beautifully. You also can’t go wrong with this epic Baked Feta Dip.

How to Store and Reheat

• Store. Cover leftover naan pizza with foil and refrigerate for up to 3 days.
• Reheat. Here are the top ways to reheat naan pizza:
  • Air-fryer: Set the air-fryer to 350ºF and cook for 6 to 8 minutes, or until warm and crisp.
  • Stove-top: Heat a medium skillet over medium heat. Add 1 naan pizza, halved, and cook for 3 to 4 minutes, uncovered. On the side of the pan (not on the pizza), add a few drops of water, immediately cover, and cook pizza for a few more minutes, until heated through.
  • Oven: Preheat oven to 350ºF. Place the naan pizzas on a piece of foil and put it directly on the center oven rack for even heating on the top and bottom. Bake for about 10 to 12 minutes or until warm.

More Pizza Recipes to Try

VGVegetarianNFNut-Free

5 Ingredient Pumpkin and Gouda Pizza

VGVegetarian

BBQ-Peach Skillet Pizza

VGVegetarianNFNut-Free

Bruschetta Pizza

Peach and Prosciutto Pizza

If you give these Autumn Pizzas a try, take a photo and tag #dishingouthealth so I can see your creations! Also, follow on Facebook and Pinterest for the latest recipe updates.