Prosciutto Pizza with Goat Cheese and Fresh Mozzarella

The teardrop-shaped Indian bread called “naan” makes great pizza—flat enough to make a fairly thin crust but thick enough to be nicely chewy. For best results, keep the toppings simple and to a minimum.

Here, it’s all about the classic duo of ham and cheese. Ham, as in delectable Italian prosciutto and two contrasting cheeses for good balance: rich, tangy goat cheese and creamy, mild fresh mozzarella.

Add a little greenery after baking, and these easy, inviting pizzas are ready to serve.

Serves 3-4

Ingredients

• 4 3.5-oz naan pieces
• olive oil, for brushing
• 4 tbsp tomato paste, divided
• 2 large garlic cloves, finely chopped
• 1 tsp dried red chile flakes
• sea salt
• 4 oz thinly sliced prosciutto, torn into thin strips
• 1/2 cup short, thinly sliced red onion
• 3 oz crumbled goat cheese
• 4 oz fresh mozzarella, cut into small slices
• 1/2 cup coarsely torn flat-leaf parsley

Cheeses and Prosciutto

Preparation

1. Preheat the oven to 400° F. Line a baking sheet with parchment paper.
2. Lay 2 naan pieces on the baking sheet and brush with olive oil. Spread each with 1 tablespoon of tomato paste. Scatter 1/4 of the garlic and chile flakes over each and season with salt.
3. Top each naan with 1/4 each of the prosciutto, onion, goat cheese, and mozzarella.
4. Place the pan in the oven and bake until the naan is crispy around the edges and the cheese has nearly melted, about 12 minutes.
5. Transfer to a cutting board and scatter 1/4 of the parsley on top of each. Repeat with the remaining 2 naan pieces and toppings.

Tomato Paste Layer 

Prosciutto Layer 

Cheeses Added

Baked Pizza

Cut into pieces and serve.

Prosciutto Pizza with Goat Cheese and Fresh Mozzarella