Sun-dried Tomato Tapenade & Feta Naan Pizza with Honey
Total Time: 00h 15m
Makes: 8 servings
This pizza gets a global makeover using a gluten free spelt flour naan crust. Schmear it with your favorite pesto or tapenade. Layer on some traditional shredded mozzarella, crumbled goat cheese or feta, any fresh herbs you may have lying around, sprinkle some Za’atar, Fleur de Sel and some twists of fresh peppercorn and when you pull it hot out of the oven you are going to drizzle on some sweet or hot honey. Pure perfection. (Thank you to our friend Stacey Swanson for creating this wonderful recipe.)
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Ingredients
- 8 pre-made cooked gluten free spelt flour naan
- 9 ounces of your favorite Sutter Buttes tapenade or tapenade/pesto of choice
- 6 ounce container of crumbled feta or goat cheese
- 8 ounces of shredded mozzarella
- Frontier Co-op Za’atar seasoning
- Frontier Co-op Fleur de Sel
- Frontier Co-op fresh ground pink peppercorns
- Mike’s Hot Honey or a sweet honey of your choice (you an always hit it with some Frontier Co-op crushed red pepper)
- Any fresh herbs you may have laying around
Directions
- Preheat oven to 350 degrees.
- Spread a light layer of tapenade or pesto over each already cooked naan. Sprinkle a light layer of mozzarella & feta cheese. Sprinkle with Za’atar.
- Place on a baking sheet & cook anywhere from 7-12 minutes or until cheese is melty & bubbly.
- When the pizza comes out of the oven, hit it with honey of choice, Fleur de Sel, pink peppercorn and any chopped fresh herbs you have.
