Autumn Naan Pizzas

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

1. 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.
2. 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.
3. 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.