Summer Naan Pizzas

• porce: SERVES 3 to 4
• celkový čas: 14 minutes

Ingredience

This recipe is intentionally pretty loose - feel free to improvise with ingredients and amounts. The magic really is in the combination of sweet and savory, juicy and salty, and melty, crispy goodness. Serve alongside a simple arugula salad for the ultimate summer dinner.

3 to 4 naan

3/4 cup pesto (homemade or jarred)

1 ripe peach, thinly sliced

1 medium shallot, thinly sliced

3 oz. prosciutto

1 (8-oz.) ball fresh mozzarella cheese, torn into small pieces

1/3 cup fresh basil leaves, torn or thinly sliced

Balsamic glaze (or reduction) for topping

Aleppo chili flakes (or crushed red pepper flakes) for garnish

Pokyny

Preheat oven to 425ºF. Arrange naan on a large baking sheet. Spread pesto evenly on each naan. Top with sliced peaches, shallots, torn pieces of prosciutto, and mozzarella. Bake for 13-15 minutes. Garnish with fresh basil and a generous drizzle of balsamic glaze. Sprinkle chili flakes over top. Slice and enjoy!