In a jam

perfecting the "done before they arrive" party- a work in progress

Categories: Appetizers, Breads, Pizza, Tarts, Dinner for Two, Supper, Lunch, Breakfast/Brunch, Posted on November 27, 2016 by Sandy Bergsten

If you’ve reached your leftover limit here is an amazing open-faced sandwich that comes together in mere minutes. A fig and prosciutto naan pizza is the perfect accompaniment to soup or salad, meaning you can serve up lunch or supper in a snap.

Two things ensure this recipe comes off without a hitch. The first is Naan, which is an oven-baked flatbread from the Middle East. You can find it in most supermarkets near the bread aisle. The second is parchment paper. Everyone should have a roll. It really helps with clean-up, and unlike foil it won’t tear and stick to the bottom of your baked goods.

Cover a rimmed baking sheet with parchment paper. Preheat your oven to 350 degrees.

Tear 4 ounces of prosciutto into strips, set aside.

Thinly slice 12 ounces of fresh mozzarella, set aside.

Spread one teaspoon of softened butter over each piece of naan bread.  

Top with a tablespoon of fig jam, spreading almost to the edge.

Place on the parchment-covered baking sheet. Top with thin slices of mozzarella.

Bake for 8-15 minutes or until the cheese is golden and bubbly.

Remove from the oven and immediately drape with strips of prosciutto.

Cut into quarters.

Top with arugula.

Serve immediately.

These also make wonderful appetizers. Cut the prosciutto covered naan into quarters, then into thirds.

Top each triangle with a sprig or two of arugula.

Because let’s be honest- haven’t we all had it up to here with the turkey.

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