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pear brie naan pizza

Hot summer days call for easy meals that don’t heat up the kitchen.

Cooking outdoors on the barbecue, or using a toaster oven inside, keeps things simple without sacrificing flavour or creativity.

Naan, a soft, leavened flatbread with roots in South and Central Asia, makes an ideal base for quick pizzas. Its chewy texture works well on the grill or in the oven, offering just the right structure for a mix of toppings, sweet or savoury. Naan pizzas make for an easy summer meal and this version combines fig jam, brie and ripe pear, with just a sprinkle of fresh rosemary. You can also swap in other summer fruits like peaches or nectarines, or use thyme instead of rosemary, depending on what’s on hand.

These flatbreads come together fast, making them a great choice for appetizers, light lunches or even casual summer dinners.

Serve warm with the Maroulosalata salad or Corn and Avocado Salad.

pear brie naan pizza
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Pear Brie Naan Flatbread

Servings 3

Ingredients

  • 3 pieces naan bread
  • 3 tbsp fig jam
  • 1 tbsp water
  • 1 200g wheel of brie cheese, rind removed or left on, sliced
  • 2 ripe pears (bartlett or bosc), thinly sliced
  • 1/2 tsp fresh rosemary, chopped
  • kosher salt and black pepper
  • hot honey, optional

Instructions

  • Preheat oven, barbecue or toaster oven to 400 F.
  • Arrange naan on a baking sheet. You may need to cook in batches depending on your method.
  • In a small bowl, whisk together jam and water until combined.
  • Brush the jam mixture evenly over each naan.
  • Top with slices of brie, pear, and sprinkle with rosemary.
  • Bake for 7 to 10 minutes, or until the brie is melted and bubbly.
  • Remove from oven, season with salt and pepper - slice and serve warm.
  • A drizzle of hot honey adds a delicious balance of sweetness and heat that ties everything together.