Makes 2 pizzas (serves 4). Multiply at will.
1 large red onion, cut in half, then thinly sliced
1 Tbsp extra-virgin olive oil
1 link chicken sausage (I use garlic-onion flavor), sliced into rounds
1 large clove garlic, thinly sliced
2 pieces of whole wheat naan or whole wheat pita bread
1 cup canned pumpkin puree
1/4 cup cooked (or canned, drained) black beans
1/4 cup grated Parmigiano-Reggiano or asiago cheese, or more to taste
Coarse sea salt
Fresh black pepper
Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper or a Silpat (silicone baking mat), and set aside.
In a nonstick frying pan, place the red onion and olive oil. Over low heat, cook the onions until they are very soft and beginning to brown, 10 minutes or more. Scoop the onions out of the pan, leaving any oil in the pan. (You'll have more onions than you need for this recipe, so refrigerate or freeze the leftover.)
In the oil remaining in the frying pan, cook the sausage over medium heat until lightly browned on both sides, 3-4 minutes. (If there's not enough oil in the pan, add one teaspoon of oil.) Just before the sausage is done, add the garlic slices to the pan. Cook 15 seconds, until the garlic is cooked but not burned. Remove sausage and garlic from the pan.
Set the naan breads on the baking sheet. Using a rubber spatula, smear the pumpkin purée evenly over the two breads. Sprinkle the black beans, sausage and onions, in that order. Top with cheese, and a bit of sea salt and black pepper.
Bake for 10 minutes, or until the cheese has melted. Serve hot.