Cheesy Pizza with Lemon Arugula
- Author: Annie Chesson
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 2 servings 1x
- 1 whole wheat naan
- 1/3 cup parmesan cheese, grated
- 1/3 cup fontina cheese, grated
- 2 teaspoons olive oil
- 1 clove garlic, minced
- 5 sprigs thyme (no need to remove the leaves)
- 1 pinch red pepper flakes
- 2 cups arugula
- For the dressing:
- 1 1/2 teaspoons lemon juice
- 1 tablespoon olive oil
- 1/2 teaspoon dijon mustard
- 1 teaspoon finely minced shallot
- Salt and pepper to taste
- Preheat your oven to 350 degrees
- Place your whole wheat naan on a baking sheet, and when the oven is preheated, bake the naan for 5 minutes to crisp it up a bit
- Meanwhile, add your olive oil, garlic, pepper flakes, and thyme into a small skillet over medium heat
- Lightly cook the garlic, pepper flakes and thyme so it infuses the oil. Stop just as the garlic is turning a light golden brown. Don’t cook this on a high temperature or the garlic will brown before the oil can infuse well
- Remove the naan from the oven, and brush the infused olive oil all across the top
- Lightly season with salt and pepper
- Top evenly with your fontina and parmesan cheese
- Bake for 10 minutes
- Meanwhile, combine your dressing ingredients in bowl and whisk together. Season to taste with salt and pepper
- When the pizza comes out of the oven, let it sit for a few minutes. When ready to serve, slice the pizza and toss the arugula with the dressing (you may not want to use all the dressing – it will depend on how dressed you like your salads and how packed your cups of arugula were)
- Top the pizza liberally with the arugula salad – it will be large pile on top (you can’t have too much)!
