- Level
- easy
- Prep Time
- 20 mins
- Total Time
- 32 mins
- Serves
- 4
Ingredients
- ½ medium
- red onion
- 4
- naan breads
- ¾ cup
- store-bought or homemade basil pesto
- ¾ cup
- fresh Parmesan cheese, finely grated
- 1 ball
- fresh mozzarella cheese, drained, patted dry and coarsely torn
- ½ lb/225 g
- ½ lb
- fresh cherries, pitted and halved
- 2 tsp
- rosemary, finely chopped
- 2 cups
- arugula, coarsely torn
- ¾ cup
- basil leaves, coarsely torn
- 1 tbsp
- olive oil
- 1 tbsp
- apple cider vinegar
Directions
Step 1
With the rack in the middle position, preheat the oven to 425°F (220°C).
Step 2
On a work surface, thinly slice half of the red onion. Cut the remaining onion into small dice and place in a large bowl.
Step 3
Place the naan on a non-stick or parchment paper-lined baking sheet. Spread the pesto over the naan, about 3 tbsp (45 ml) per flatbread. Sprinkle with ½ cup of the Parmesan. Top with the mozzarella, sliced red onion, cherries and rosemary. Season with salt and pepper. Bake for 12 minutes.
Step 4
Meanwhile, add the arugula, basil, olive oil and vinegar to the bowl of diced onion. Season with salt and pepper. Mix well.
Step 5
Remove the baking sheet from the oven. Top the flatbreads with the arugula mixture and sprinkle with the remaining Parmesan. Serve immediately.
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