=CCut into pieces and serve.
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
- Preheat the oven to 400° F. Line a baking sheet with parchment paper.
- 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.
- Top each naan with 1/4 each of the prosciutto, onion, goat cheese, and mozzarella.
- 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.
- 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 |
No comments:
Post a Comment