Cantaloupe Calabrese Naan Pizza
Makes 4 to 6 servings
1 (8.8-ounce) package naan (our favorite is Stonefire Garlic Naan)
4 tablespoons artichoke pesto (we adore Cucina and Amore’s artichoke pesto)
2 ounces calabrese, thinly sliced (we are devotees of anything made by Creminelli, and their calabrese is no exception)
4 ounces cantaloupe, cut into bite-sized pieces, no more than 1/2-inch thick
12 ounces fresh mozzarella, thinly sliced (if you live near a Harmons Grocery, they make it fresh and it’s divine!)
1. Preheat the oven to 400 degrees Fahrenheit and position a rack in the center of the oven.
2. Place the naan breads on a baking sheet. Spread each naan with 2 tablespoons of artichoke pesto. Arrange half of the calabrese slices on top of each naan, then half of the cantaloupe pieces. Finish by layering half of the sliced mozzarella over the of each naan.
3. Bake the naan pizzas for 7 to 10 minutes, until the crust begins to brown and the cheese is melted. Remove from the oven and let the pizzas rest for 1 minute. Then cut the pizzas into slices and serve immediately.