This pizza was inspired by one I saw in Grilled Pizzas and Piadinas. The one in the book had caramelized onions, with sopressata and walnuts. As good as it sounds, I went the lazy way.
First, I used a garlic naan as my base. Holy moly was that a good idea! It was so tasty and added so much flavor! Then, I used some of my favorite marinara sauce, made by Cucina Fresca. Lastly, I skipped the caramelized onions and just put sliced sweet Walla Walla onions on top.
And it was amazing! I made it twice in one week. I know a dish is a winner if I make it twice, and it's gotta be absolutely astoundingly good to be made twice in one week! Try this pizza tonight!
Naan Pizza with Sopressata, Onions and Basil
1 package garlic naan (comes with 2 naan)
1/2 cup your favorite tomato sauce
1/4 lb. sopressata (or sub in your favorite salami)
1/4 sweet onion, sliced thinly
mozzarella slices, optional
basil, shredded, for garnish
1. Preheat oven to 400 F. Top each naan with 1/4 c. tomato sauce. Layer with a few mozzarella slices, if desired. Place torn pieces of sopressata on top, then sprinkle with onion slices.
2. Bake each pizza for 5-10 minutes, to desired crispness. (I like mine at about 7 minutes, where the sopressata looks like stained glass and the tips of the onions are just turning brown.) Remove from oven, the sprinkle with shredded basil.
Cut into quarters and serve.