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Simple and savory Naan pizza: The pizza you didn’t know you needed – until now

Simple and savory Naan pizza: The pizza you didn’t know you needed – until now

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Deliciously Healthy is sponsored by Angie McGhee, Franklin County Home Team in Rocky Mount, Virginia. 

Healthy and savory? In my opinion, it’s the perfect combo. And this naan bread prosciutto pizza is just that.

First, don’t be intimidated by making your own naan bread. Although many tackled bread making in 2020 during the pandemic, it can still feel a little overwhelming if you’ve yet to try it. Don’t worry, it’s much easier than you think!

Join Feast for Deliciously Healthy: Simple Naan Bread Prusciutto Pizzas

But before you start the bread, begin with the balsamic sauce. Get the balsamic reduction heating up and ready to go so it can set while we pull everything else together. It should have a syrup-like consistency before spreading on your pizza. We’ll get back to that later.

On to the dough. This part of the recipe calls for only two ingredients: flour and Greek yogurt. It’s really that simple.

Cooking tip: Try self-rising flour. It has leavening agents already mixed in!

Now let’s get our hands dirty and knead the dough.

Once your naans are kneaded and cut into balls, they’re ready to be flattened on your cookie sheet. Add a generous amount of mozzarella and pop them in the oven. Brown the cheese during baking – then it’s time for the good stuff. This melt-in-your-mouth Volpi prosciutto is the ticket to bursting flavor, paired with arugula and your balsamic reduction. Feel free to taste test the prosciutto before you place on your pizzas for good measure!

Salty, cured prosciutto, acidity from the balsamic reduction, creaminess from the mozzarella and freshness from the arugula – what’s not to love?

Simple Naan Bread Prosciutto Pizzas

Recipe by Christopher Sinclair-McCalla

Yields: 2 to 4 servings

  • 2 cups balsamic vinegar
  • ½ cup packed brown sugar
  • 1¾ cups self-rising flour (gluten-free, if necessary), plus more for dusting work surface
  • 1 cup Greek yogurt
  • salt, to taste
  • 1 cup shredded mozzarella cheese
  • 2 cups baby arugula
  • 1 package thinly sliced Volpi prosciutto

|Preparation| In small saucepan, add vinegar and brown sugar; cook over medium heat until mixture starts to boil, stirring occasionally. Reduce heat; simmer 8 to 10 minutes or until mixture thickens into a glaze, or about ½ cup, stirring occasionally. Glaze should coat back of spoon. Remove saucepan from heat; cool completely before using, about 15 minutes.

In large bowl, stir flour, yogurt and salt until well combined. Use hand to form mixture into large ball of dough. Lightly dust work surface with flour; place dough over flour. Divide dough into 3 equal portions; flatten each portion into a circular shape and pierce with a fork to prevent expansion.

Meanwhile, preheat oven to 450°F for the pizza. Place flattened doughs on a greased and flour-dusted or paper-covered baking tray. Sprinkle cheese evenly over each dough and bake 4 to 7 minutes or until cheese melts. Remove pizzas from oven and arrange Volpi prosciutto over melted cheese; return to oven for 2 minutes or until dough is golden brown. Remove pizzas from oven; sprinkle arugula on top and drizzle with balsamic glaze. Cut into slices; serve.


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