Indian flatbread makes a great crust for pizza! This na’an pizza is topped with fig jam, tangy goat cheese and salty prosciutto.
I have tried Indian food quite a few times, but for the most part, haven’t found any dishes that I like all that much. I hear people rave about it, and I’m somewhat sad that I’m just not a fan. I can’t even pinpoint what it is that I don’t care for.
Lamb biryani is one exception. I did like that dish. The other exception is na’an. I love na’an. I love na’an by itself, dipped in hummus, covered with cheese, I will eat it any which way.
And when you want something different for family pizza night, it makes a great substitute for a pizza crust. My son still preferred pizza sauce and mozzarella cheese on his na’an pizza, but the grown-ups went for something a little more sophisticated, inspired by one of our favorite appetizers: proscuitto-wrapped figs stuffed with goat cheese.
In place of pizza sauce, we spread fig jam onto the na’an. The measurements given below are a rough estimate, because it will depend on your taste (whether you like more or less), and how big your na’an is. I actually used port wine-flavored fig jam, and the very subtle port wine flavor added to the dish overall.
They’re like little personal-pan na’an pizza. Depending on your appetite and the size of your flatbread, you might want to add soup or a side salad to make this meal more filling.
You could also make several of these, cut them into wedges and serve them as appetizers or the first course of a meal. If you’re making this in the summer when fresh figs are in season, try spreading each piece of na’an with garlic-infused olive oil, top with mozzarella, thinly sliced fresh figs and prosciutto. Bake, then drizzle with honey just before serving.
- 4 pieces na'an flatbread
- 1/2 cup fig spread
- 4 oz goat cheese, crumbled
- 4 oz prosciutto, pulled into strips
- 2 tsp fresh rosemary, chopped
Preheat oven to 350 degrees. Line two sheet pans with parchment paper.
Spread 2 tablespoons of the fig spread on each piece of na'an flatbread.
Top each with 1 ounce of the crumbled goat cheese and 1 ounce of the prosciutto. Sprinkle each with 1/2 tsp chopped rosemary.
Place two flatbreads on each baking sheet and place both baking sheets in the oven. Bake for 10 minutes.
Cut each into 4 wedges and serve.