Tablescapes & Recipe Box, Coastal Fall & Pumpkin Sausage Naan

the Painted Apron

7 years ago

Okay, you seriously have to make this before you are “pumpkined” out

This is so good, that you’ll love it even if you don’t like pumpkin

Pinkie swear promise 😘

Here’s the dealio…

Brown the sausage first

Then cook the garlic and shallot in a little rendered sausage grease

Does anything smell better than sauteed garlic and shallot… 😋

This sauce is similar to the Sausage & Pumpkin Pasta Pillow filling,

with rosemary and thyme in addition to sage, and also tasty Gruyere cheese

Once you combine the pumpkin with egg, herbs and cheese

Warm the sauce in a skillet

As the cheese melts the sauce will get very thick, so gradually whisk in chicken broth until it is the consistency of marinara sauce. You want it thin enough to spread, but thick enough to hold shape on top of the base

This mini naan is the crust of these pizzas, I try to keep some handy in my freezer

Spread naan with sauce, sprinkle with browned sausage and Parmesan cheese and top it all with roasted pepita seeds

Bake at 400 for about 15 minutes and go find somewhere wonderful to sit and enjoy it!

This recipe was adapted from Climbing Grier Mountain

Pumpkin & Sausage Naan Pizzas

Course Appetizer, Main Course

Cuisine American, Indian

Keyword flatbread,, Italian sausage, naan, pepita seeds, pizza, pumpkin

Prep Time 20

Cook Time 15

Servings 6

Ingredients

6 individual naan breads or any size naan or pizza crust
8 oz breakfast sausage or Italian sausage
1 cup pumpkin puree
1 egg
6 oz Gruyere cheese grated
1/4-1/2 cup chicken stock
1/2 cup half and half
1 garlic clove minced
1 large shallot chopped
4 sage leaves
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 oz Parmesan cheese
1/4 cup roasted and salted pepita seeds

Instructions

Brown and crumble sausage and drain on paper towels, reserving 1 T sausage fat in skillet.
While sausage is cooking, chop herbs. Combine pumpkin, egg, cream, herbs and Gruyere cheese in mixing bowl and season with salt and pepper.
Add garlic and shallot to rendered fat in skillet and cook 1 minute over medium heat. Add pumpkin mixture. Slowly add chicken stock and cook and stir to melt cheese. Add more broth until sauce reaches the consistency of marinara sauce.
Spread a thick layer of sauce on top of each naan or pizza crust. Sprinkle with sausage, Parmesan cheese and pepitas. Cook at 400 degrees for 10-15 minutes until hot and golden.
Sauce and sausage can be cooked ahead and refrigerated until pizzas are ready to be assembled and baked.