- 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.