Autumn Naan Pizzas
Cozy Fall Favorite Fall Recipes.
Quick and cozy autumn naan pizzas with pumpkin, blue cheese, walnuts, and a sweet maple drizzle.
I first stumbled upon this combination on a quiet Saturday afternoon. I had some leftover naan from the night before and a can of pumpkin puree staring at me from the pantry. I mean, what do you do with that? My design brain loves putting unexpected things together, and this felt like a little kitchen experiment. I grabbed some tangy blue cheese from the fridge, a handful of walnuts... and wow. The moment I drizzled that maple syrup over the top, the whole kitchen smelled like pure comfort. It was one of those happy accidents that becomes a forever favorite.
Why You'll Fall for These Pizzas
- •They're ready in under 30 minutes. A true weeknight wonder.
- •The perfect balance of sweet, savory, and tangy flavors.
- •Using naan bread is the best shortcut for a soft, chewy crust.
- •It feels gourmet and special, but is honestly so simple to make.
- •It's a beautiful way to use seasonal ingredients like pumpkin.
- •Perfect for a cozy dinner for two or as an appetizer for guests.
Oh, my goodness. I made these for a casual get-together, and everyone was asking for the recipe. The sweet pumpkin with the sharp blue cheese is just an incredible combination. They look so elegant but are ridiculously easy. This is my new go-to for fall!
Essential Ingredient Guide
- Naan Bread: Store-bought naan is our secret weapon here. It's the perfect single-serving base—soft and chewy with little charred bubbles. Look for plain or garlic naan in the bakery or international aisle.
- Pumpkin Purée: Be sure to grab 100% pure pumpkin purée, not pumpkin pie filling, which is already sweetened and spiced. The purée gives us a lovely, earthy base to build our flavors on.
- Blue Cheese: This is where the magic happens. The sharp, salty tang of blue cheese cuts through the sweetness of the pumpkin and maple syrup beautifully. Gorgonzola is a great, slightly milder option if you prefer.
Complete Cooking Process
- First, let's get the oven warming up. A hot oven is key for a crispy base.
- While it heats, toast your walnuts. You can do this in a dry pan over medium heat for just a few minutes until they smell fragrant. It makes such a difference.
- Then, mix your pumpkin 'sauce'. Just a simple stir of purée, olive oil, and seasonings in a small bowl. Easy.
- Lay your naan out on a baking sheet. I love how they're already the perfect personal pizza size.
- Spread that lovely orange pumpkin mixture all over. Don't be shy.
- Now for the fun part. Sprinkle on the cheeses—a base of melty mozzarella, then dot with the bold blue cheese. Finish with your toasted walnuts.
- Slide them into the hot oven. They don't take long, just until everything is hot, melted, and golden at the edges.
- Once they're out, give them a minute to rest. Then, that final, beautiful drizzle of maple syrup. The sweetness just brings everything together.
- A few fresh herbs on top make it feel extra special. Then, slice and enjoy that first warm, cozy bite.
A Few Common Questions
→Can I use a different kind of cheese?
Of course! If blue cheese isn't your thing, crumbled goat cheese or even a sharp feta would be lovely. They both provide that necessary tangy contrast.
→What if I can't find naan?
No problem at all. Flatbreads or even pre-baked pizza crusts would work just fine. The goal is a quick and easy base.
→Can I add a protein?
Yes, absolutely. Some shredded rotisserie chicken or crisped prosciutto added on top after baking would be a wonderful savory addition.
→How about a different nut?
Toasted pecans would be a fantastic substitute for walnuts. They have a slightly sweeter profile that would complement the other ingredients perfectly.
Autumn Naan Pizzas
The best autumn pizzas made with naan! Topped with pumpkin, blue cheese, walnuts, and maple drizzle. A sweet-savory combo ready in 25 minutes.
Timing
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Recipe Details
Ingredients
For the Pizzas
- 014 pieces of plain naan bread
- 021 cup pumpkin purée (not pumpkin pie filling)
- 032 tablespoons olive oil
- 041/2 teaspoon garlic powder
- 05Salt and freshly ground black pepper, to taste
- 061 cup shredded mozzarella cheese
- 071/2 cup crumbled blue cheese
- 081/2 cup chopped walnuts, lightly toasted
For Topping
- 012 tablespoons pure maple syrup
- 02Fresh sage or thyme leaves for garnish (optional)
Instructions
Preheat your oven to 400°F (200°C). Place the naan bread on a large baking sheet.
In a small bowl, stir together the pumpkin purée, olive oil, garlic powder, salt, and pepper. It should feel like a smooth, spreadable sauce.
Spread a generous layer of the pumpkin mixture evenly over each piece of naan, leaving a small border around the edges.
Sprinkle the shredded mozzarella cheese over the pumpkin base, followed by the crumbled blue cheese and the toasted walnuts.
Bake for 12-15 minutes, or until the cheese is melted and bubbly, and the edges of the naan are golden brown and crisp.
Remove the pizzas from the oven. Let them cool for just a moment before drizzling with maple syrup.
Garnish with fresh sage or thyme leaves if you're using them. Slice and serve warm. It’s that simple.
Notes & Tips
- 1If you like a little bit of heat, a sprinkle of red pepper flakes on top is a great addition.
- 2Thinly sliced red onion or shallots can be added with the cheese for a savory bite.
- 3Try adding roasted butternut squash cubes instead of pumpkin purée for a different texture.
Tools You'll Need
- •For an extra crispy crust, place the naan directly on the oven rack for the last few minutes of baking.
- •Don't skip toasting the walnuts! It deepens their flavor and adds a much better crunch.
- •A little goes a long way with blue cheese. Distribute it evenly so you get a little tang in every bite without it being overwhelming.
- •Use real maple syrup, not pancake syrup. The pure, woody flavor is essential here.