Recipe by Scot Louie
Photos by Weldon Owen

Between the light and fluffy naan, the crispy prosciutto, and the tangy marinara, it’s hard to decide what makes these naan pizzas so delicious.

Each ingredient here is really working together to achieve the cheesy, flavorful greatness. My favorite part, aside from eating it, is topping it off with that final sprinkle of salt and pepper and a smooth drizzle of olive oil.

Makes 2–4 servings; 2 naan pizzas

Instructions:

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone mat.
2. Lay the prosciutto slices flat on the prepared baking sheet. Bake until crisp, 7–8 minutes. Remove from the baking sheet and set aside on a plate.
3. Brush the naan very lightly with olive oil on both sides. Arrange the naan on the baking sheet. Spread half of the pesto over the top of each naan. Spread half of the vodka sauce on half of each naan, then spread the marinara on the other half. Sprinkle on the mozzarella, dividing evenly between the naan.
4. Bake until the cheese has melted and the naan is golden, 8–10 minutes.
5. Transfer the naan pizzas to individual plates. Top each with half the arugula, then drizzle with olive oil and season with salt and pepper. Crumble the crispy prosciutto over the top, dividing evenly, and serve at once.