I love making pizzas with naan. Although this pretty, teardrop-shaped Indian bread is leavened, it’s flat enough to make a great, fairly thin pizza crust. A few, simple toppings combine for great flavor, including fresh tomato slices and thinly sliced, deliciously salty prosciutto—lighter than ground meats or pepperoni, but just the right complement for the fresh vegetables and creamy provolone.
Serves 5-6
Ingredients
- 4 4.4-oz naan pieces (2 8.8-oz packages)
- olive oil, for brushing
- 4 tbsp tomato paste, divided
- 2 large garlic cloves, finely chopped
- 1 tsp dried red chile flakes
- sea salt
- 3 roma tomatoes, thinly sliced
- 3/4 cup short, thinly sliced green bell pepper
- 1/2 cup short, thinly sliced red onion
- 4 oz short, thinly sliced prosciutto
- 1 cup shredded provolone
- 1 tsp crushed dried oregano
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| Naan Pieces |
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| Pizza Toppings |
- 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. Scatter 1/4 of the tomato slices on top of each.
- Top each naan with 1/4 of the bell pepper and onion. Scatter 1/4 of the prosciutto and cheese over each. Sprinkle each with 1/4 of the oregano.
- Bake until the naan is crispy around the edges and the cheese has melted, 10 minutes.
- Transfer to a cutting board and repeat with the remaining 2 naan pieces and toppings.
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| Base Layer |
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| Tomato Layer |
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| Pepper and Onion Layer |
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| Ready to Bake |
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| Baked Pizzas |
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| Naan Pizzas with Prosciutto and Fresh Tomato |
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