Description
This easy fall flatbread pizza starts with store-bought naan that is topped with a creamy butternut squash sauce, savory plant-based sausage, and sweet caramelized shallots. Ready in about 35 minutes, it’s a cozy vegetarian dinner perfect for fall.
Ingredients
- 2 tablespoons olive oil
- 2 large shallots, thinly sliced
- 2 teaspoons fresh thyme leaves, chopped
- 8-10 ounces plant-based sausage
- 2/3 cup butternut squash puree, or pumpkin puree
- 1 large garlic clove, finely minced or pressed
- 1/4 teaspoon sea salt
- 1/4 to 1/2 teaspoon chili flakes, depending on your desired heat level
- 2 large naan
- 2 cups shredded mozzarella cheese
- 1/2 cup shredded Alpine-style cheese, or parmesan
- 1 handful fresh sage leaves
Instructions
- Preheat the oven to 425 degrees and set a large skillet or frying pan over medium heat. Add 1 tablespoon of the olive oil to the skillet and once it starts to shimmer, add the shallots and thyme. Cook, stirring every 30-60 seconds, until the shallot is golden and caramelized (about 6-8 minutes).
- Scoop the caramelized shallots out into a small bowl then return the skillet to the burner and add the remaining tablespoon of olive oil. Add the plant-based sausage and cook it according to the package instructions.
- While the sausage cooks, add the butternut squash puree, minced garlic, sea salt, and chili flakes to a small bowl and mix well.
- When the sausage is done, remove the pan from the heat. Place both naan on a large baking sheet. Do not line it with parchment paper because this will prevent the bottom from crisping up. Divide the butternut sauce between each naan, spreading it in an even layer. Divide the shredded mozzarella and shredded Alpine-style cheese between both naan, scattering it on top of the butternut sauce. Divide the caramelized shallots and cooked sausage between each pizza then top each with a small handful of fresh sage leaves.
- Bake the naan pizzas in the preheated oven for about 10-12 minutes until the bottom and sides of the naan are crisp and the cheese is melted.
- Slice and serve! Leftovers can be kept in the fridge and enjoyed within 4-5 days. Reheat leftovers in an airfyer (330 degrees for 7-8 minutes) or the oven (350 degrees for about 10 minutes).
Notes
If you don’t have access to canned butternut squash puree, you can use pumpkin puree.
An alpine-style cheese is a Gruyere cheese that is made without animal rennet. If you can’t easily find one, you can sub in an equal amount of shredded parmesan. If you are not vegetarian, feel free to use a regular Gruyere.
You’ll need two large/regular-sized naan, not mini naan, for the recipe. You can use any flatbread you like here if you don’t want to use naan. If you use a pre-cooked pizza crust, you’ll have enough toppings for one pizza.
If you are serving the pizza alone without any sides, it makes enough for 2 generous servings. If you are serving it with sides, you’ll get about 4 servings.
- Prep Time: 5 minutes
- Cook Time: 28-30 minutes
- Category: Dinner