Don’t break your back making from-scratch naan; most grocery stores have a great selection of flatbreads to choose from, usually sold in packages of two or more. Look for a fresh, soft-but-sturdy variety.
Serves | 8 to 10 |
- 3 Tbsp olive oil, plus more for brushing naan
- 3 Tbsp finely diced shallots
- 2½ tsp roughly chopped fresh oregano leaves
- 1 Tbsp plus 1 tsp thyme leaves
- 1 lb mixed mushrooms (baby portabella,
- oyster, shiitake), cleaned and roughly chopped
- sea salt and freshly ground black pepper
- 2 Tandoori naan flatbreads
- 4 oz goat cheese, crumbled
- 2 to 3 Tbsp roughly chopped fresh parsley leaves
- 3 tsp pomegranate molasses
| Preparation | Preheat oven to 425°F and set a sheet pan on middle rack.
In a large skillet over medium heat, heat olive oil; add shallots and cook until softened, 1 minute. Add oregano and thyme and cook until fragrant, 30 seconds. Add mushrooms and toss to coat, stirring occasionally, until cooked through. Season with salt and pepper to taste and set aside.
Brush flatbreads lightly all over with olive oil. Scatter mushroom mixture over flatbreads, leaving spaces between for cheese. Add goat cheese evenly over top, filling in holes until flatbread is covered, leaving a ½-inch border around edge. Season again as needed with salt and pepper. Place on hot sheet pan and cook for 8 to 10 minutes, until cheese begins to soften and bread is deep golden around edges.
| To Serve | Scatter parsley over top and drizzle with pomegranate molasses. Use a large, thin knife to slice flatbread into narrow triangles; serve warm or at room temperature.