Personal Naan Pizza
1 naan bread (Stonefire, Atoria’s brands or similar)
2 Tbsp. olive oil
3 Tbsp. fig jam
4 oz. brie, thinly sliced
½ c. walnuts, toasted and coarsely chopped
2 oz. prosciutto, thin slices
1 c. baby arugula
Preheat oven to 425 degrees. Lightly brush naan with some of the olive oil; toast in a medium-hot skillet 3-4 minutes each side. Remove and place on a baking sheet. Spread with fig jam. Add sliced brie, then chopped walnuts. Bake 8-10 minutes until cheese melts. Remove from oven; top with prosciutto. In a bowl, toss arugula with a splash of the olive oil + salt and pepper to taste. Sprinkle atop your personal pizza and enjoy! Serves 1 and is adaptable to the size of your naan. Recipe originated with Chef Graham, Stanford Faculty Club.
Pair with Cooper-Garrod Cabernet Franc
www.garrodfarms.com