Preheat your oven to 425°F (220°C).

In a medium skillet, heat 1 tablespoon of extra-virgin olive oil over medium heat. Add finely sliced shallots and sauté for about 4-5 minutes until soft.

Add the ground sausage to the skillet with the sautéed shallots. Cook for approximately 6-7 minutes, stirring until the sausage is browned.

Arrange naan bread on a baking sheet lined with parchment paper. Spread a layer of creamy pumpkin puree over each naan and sprinkle dried oregano.

Sprinkle fontina cheese over the pumpkin-covered naan, followed by the cooked sausage and shallot mixture. Add dollops of ricotta cheese on top.

Drizzle fresh sage leaves with the remaining olive oil and scatter over the assembled Naan Pizzas.

Bake for approximately 15 minutes until golden brown and the cheese is bubbly.

Drizzle hot honey over the baked Naan Pizzas, cool for a minute, slice, and serve warm.