INGREDIENTS
- 4 Atoria’s Family Bakery Traditional Mini Naans
- 2–3 tbsp extra-virgin olive oil
- 3/4 cup thinly sliced shallots
- 8 oz ground sausage or plant-based sausage alternative
- 1 cup canned pumpkin purée
- A few pinches of dried oregano
- 4–5 oz grated Fontina cheese
- 2/3 cup whole-milk ricotta cheese
- 2–3 tbsp fresh sage leaves
- Hot honey and cracked black pepper, 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 5 minutes. Crumble sausage into the pan and cook until browned, about 6–7 minutes.
- Arrange Mini Naans on a large rimmed baking sheet. Spoon pumpkin purée evenly over each and sprinkle with a little dried oregano. Top with Fontina cheese, then the sausage and shallot mixture. Add small dollops of ricotta cheese on top.
- Place sage leaves in a small bowl and drizzle with ~1 tbsp olive oil, rubbing oil into the leaves. Scatter sage leaves over each Mini Naan and lightly drizzle each with olive oil.
- Transfer the pan to the oven and bake for about 15 minutes, until golden and crisp.
- Drizzle each pizza with hot honey and garnish with cracked black pepper. Serve and enjoy!
NUTRITION
Serving Size: 4 Servings
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