Pizzettas with California Dried Plums & Caramelized Onions
Using store-bought naan bread instead of making pizza dough is the time-saving secret of these pizzettas. Natalie Coughlin tops these flatbreads with caramelized onions, goat cheese and California Dried Plums, then adds a side salad for a great light lunch.Natalie Coughlin is passionate about healthy eating & living.
Get her tips now!
2 tablespoons olive oil
4 small onions, thinly sliced
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 (6-inch) round tandoori naan
1 cup crumbled fresh goat cheese
1 cup (about 6 ounces) quartered California pitted dried plums
Heat oven to 400°F. In a large skillet, heat olive oil. Add onions, salt and pepper. Cover and cook over medium-low heat until onions are soft. Add rosemary and thyme and cook uncovered, stirring frequently, until onions are golden brown. Place naan on a baking sheet; spread 1/3 cup onion mixture on each naan, leaving a 1/2-inch border. Sprinkle evenly with 1/4 cup goat cheese and 1/4 dried plums. Bake about 5 minutes or until crust is golden and toppings are hot.