If you haven't used naan bread in place of a pizza crust, you are in for a real treat. Naan bread 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.
- 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
First, preheat your oven to 425 F.
Next, line up 4 naan breads on a baking sheet. Depending on how large your naan breads are, 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!