If you haven't used naan in place of a pizza crust, you are in for a real treat. Naan is delicious; and it's even more delicious topped with ricotta, sauteed onions and mushrooms, mozzarealla cheese and sage. I can't wait for you to experience this flavor explosion, for a quick and easy snack, appetizer, lunch, or dinner option that comes together in minutes.
Ingredients
- 4-6 naan
- 1/4 cup butter or plant-based butter
- 1 small white onion finely chopped
- 2 cups sliced white mushrooms
- 3/4 cup ricotta cheese or dairy-free ricotta
- 2/3 cup shredded mozzarella cheese or dairy-free mozzarella
- 2 tablespoons honey omit if vegan
- Salt & pepper to taste
- Fresh or dried sage for topping
Instructions
- First, preheat your oven to 425 F.
- Next, line up 4 naan breads on a baking sheet. Depending on how large your naan is, you might need to use a second baking sheet.
- In a skillet on the stove over medium heat, add the butter.
- Add the diced onions and season with salt and pepper.
- Once the onions start to soften, add the honey and the mushrooms. Continue stirring until the mushrooms have shriveled down in size and the onions are a bit caramelized. After about 5 minutes, remove the pan from the heat and set aside.
- Spread ricotta evenly on each piece of naan.
- Then evenly distribute the onion/mushroom mixture among the 4 pieces. Sprinkle the mozzarella on top, dividing evenly among all 4.
- Bake for 10-12 minutes. The sides should be browned and crisp and cheese should be melted.
- Sprinkle lightly with dried sage, cut into pieces (if you want) and enjoy!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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