Mini Naan Cheese, Tomato, and Kale Pizza
Staying true to authentic baking methods, these flatbreads are made with the finest ingredients using traditional baking methods. Stonefire recipes showcase the versatility of our flatbreads. In 15 minutes you can create a delicious, easy meal for you and your family!
- 4 mini naan
- 2 Teaspoons olive oil
- 1 Cup homemade or store-bought Alfredo sauce
- ½ Cup crumbled goat cheese
- ½ Cup shredded mozzarella cheese
- 2 ripe plum tomatoes, diced
- 1 onion, thinly sliced
- 2 Cups baby kale
- Salt and pepper to taste
Preheat the oven to 425 degrees F.
Heat a large nonstick frying pan over medium-high heat; add the olive oil and the sliced onion. Cook and stir until the onions start to caramelize, about 10 minutes. Add the kale and stir until kale is wilted, 1 to 2 minutes, then season with salt and pepper.
Place the mini naan bubble-side up on a baking tray. Top with the Alfredo sauce, sautéed onion and kale mixture, and the cheeses.
Bake in the oven for 5 to 7 minutes or until cheese melts and starts to brown.
Remove from the oven and top with the diced tomato, and then serve.