Ingredients
Scale
- 2 Pre-made Naan Flatbreads (or ready-to-use small pizza bases)
- 1 tablespoon Olive Oil
- 1 cup Shredded Low-Moisture Mozzarella Cheese
- 1/2 cup Whole Milk Ricotta Cheese
- 1/3 cup Sliced Beef Turkey Beef Pepperoni
- 3 tablespoons Hot Honey
- 1 teaspoon Dried Oregano or Fresh Basil for garnish
Instructions
- Step 1: Preheat the cooking surface (grill, boat toaster oven, or skillet/plancha if necessary) to medium-high heat (approximately 400°F). Lightly brush the top of the naan flatbreads with olive oil.
- Step 2: Evenly distribute the shredded mozzarella cheese across the oiled flatbreads, then spoon small dollops of the ricotta cheese over the mozzarella.
- Step 3: Arrange the sliced beef turkey turkey pepperoni across both pizzas. Carefully place the flatbreads onto the preheated cooking surface.
- Step 4: Cook for 5 to 8 minutes, rotating halfway through if cooking on a grill, until the cheese is completely melted and bubbling and the crust is crisp and golden brown on the bottom.
- Step 5: Remove the pizzas from the heat and immediately drizzle each pizza generously with the hot honey. Garnish with dried oregano or fresh basil before slicing and serving.
Notes
- Leftover cooked naan pizzas store best wrapped tightly in foil in the fridge and should be enjoyed within 24 hours for optimal texture.
- For perfectly crisp crusts when reheating, use a dry skillet covered with a lid on medium-low heat until the cheese is melted, avoiding the microwave entirely.
- Before the final drizzle of hot honey, consider adding a sprinkle of flaky sea salt over the ricotta and turkey pepperoni to boost the savory notes against the sweetness.
- If you are using a portable oven or grill, avoid overloading the naan with toppings, as the thinner crust cooks faster and too much moisture can lead to a soggy center.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American