- Heat oven to 425ºF. Brush 1 tablespoon olive oil over crust; set aside. Heat remaining tablespoon olive oil in a skillet over medium heat. Add shallots, garlic, and pepper flakes to hot pan. Sauté for 1 minute, stirring constantly. Stir in pumpkin puree, smoked paprika, and salt.
- Cook, stirring, until sauce is thickened and hot. Spread sauce evenly over pizza crust; scatter with cubed fontina. Arrange sliced chorizo evenly over top and sprinkle with chopped sage.
- Place pizza on a cookie sheet or directly on oven rack, if preferred. Bake for 12 minutes or until crust is golden and cheese is melted. If desired, drizzle a little olive oil over pizza and sprinkle with additional chopped sage.