PIZZETTAS WITH CALIFORNIA DRIED PLUMS AND CARAMELIZED ONIONS
WHAT YOU'LL NEED
2
tablespoons olive oil
4
small onions, thinly sliced
1/2
teaspoon salt
1/4
teaspoon black pepper
1
teaspoon chopped fresh rosemary
1
teaspoon chopped fresh thyme
4
(6-inch) round tandoori naan
1
cup crumbled fresh goat cheese
1
cup (about 6 ounces) quartered California pitted dried plums
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.
Servings: 4
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.
Nutrition Information Per Serving: 464 calories; 13 mg cholesterol; 17 g total fat; 6 g sat fat; 7 g mono fat; 1 g poly fat; 0 g trans fat; 579 mg sodium; 68 g carbohydrate; 14 g protein; 8 g fiber;
431 mg potassium
