Preheat your oven to 425°F (220°C).

In a skillet, heat 1-2 tablespoons of extra-virgin olive oil over medium heat. Add thinly sliced shallots and sauté for 4-5 minutes until softened.

Push the shallots aside, add ground sausage to the skillet, and cook for 6-7 minutes until browned.

Lay naan bread flat on a baking sheet and spread a generous layer of canned pumpkin puree over each naan.

Sprinkle dried oregano evenly across the top.

Add Fontina cheese over the pumpkin layer, followed by the sautéed sausage and shallots, and dollops of ricotta cheese.

Drizzle olive oil over fresh sage leaves and scatter them on the pizzas.

Bake for about 15 minutes until the cheese is melted and the edges of the naan are golden brown.

Drizzle hot honey over the top before serving.