Preheat the oven to 400ºF. Line a large (~18x13”) baking sheet with parchment paper.

In a skillet over medium heat, warm 1 tablespoon of olive oil. Add the shallot and garlic and cook for 4-5 minutes, stirring occasionally, until softened. Add the sliced Medjool dates and continue cooking for another 2-3 minutes, stirring frequently, until everything is golden and caramelized. Remove from heat.

If using raw sausage (such as ground pork sausage), cook it in the same skillet after removing the date mixture. Cook until fully browned and no longer pink, breaking it into crumbles as it cooks.

Place the naan on the prepared baking sheet. Spread softened goat cheese evenly over each piece, then sprinkle with half of the mozzarella (1/4 cup) amongst both naans. Add the crumbled cooked sausage, followed by the caramelized shallot, garlic, and date mixture. Finish with the remaining mozzarella on top.

Bake for about 10 minutes, or until the edges of the naan are golden brown.

Let the pizzas rest on the pan for 3 minutes after baking. Then top evenly with arugula, honey, chopped pistachios, and a sprinkle of flakey sea salt. Slice into triangle pieces and enjoy warm!

Store any leftover pizza in an airtight container in the fridge for up to 4 days.