Ingredients
Method
Prepare and Bake
- Preheat your oven to 375°F. Line a baking sheet with parchment paper or lightly grease it.
- Lightly brush both sides of the naan flatbreads with olive oil and place them on the prepared sheet.
- Spread a thin, even layer of pizza sauce over each flatbread, leaving a small border around the edges.
- Sprinkle the shredded mozzarella evenly over the sauce.
- Distribute the cooked, crumbled Italian sausage over the cheese, then add small dollops of ricotta cheese here and there.
- Season with salt, pepper, and crushed red pepper flakes to your liking.
- Bake for 12 to 15 minutes, until the cheese is bubbly and the edges of the naan are golden and crisp.
- Remove from the oven and drizzle the hot honey evenly over the hot pizza.
- Garnish with fresh basil leaves, let cool for 2 minutes, then slice and serve.
Nutrition
Notes
For a milder version, use regular honey and skip the red pepper flakes. You can substitute chicken sausage for Italian sausage if preferred. Leftover pizza keeps well in the fridge for up to 3 days; reheat in a 350°F oven for 5 minutes. Be careful not to overload the ricotta—small dollops distribute flavor better. For a crispier crust, pre-bake the naan for 2 minutes before adding toppings. Serve with a side salad for a complete meal.