Inspired by classic French onion soup, this sweet and savory flatbread is perfect for satisfying all of your fall pizza cravings without needing to spend hours in the kitchen making actual pizza. Pillowy naan is the perfect base and it’s spread with a luscious combo of beautifully browned bacon and richly caramelized onions, then topped with melty Gruyère. Serve alongside a simple salad to make this recipe a weeknight dinner repeat all season long!
| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 6 slices bacon, diced
- 2 small onions, thinly sliced
- 1 tablespoon fresh thyme leaves, roughly chopped
- Kosher salt and freshly ground black pepper
- 1 tablespoon balsamic vinegar
- 4 teaspoons Dijon mustard
- One 8.8-ounce package (2 pieces) naan
- 4 ounces Gruyère, shredded (about 1 1/4 cups)
- Simply dressed mixed salad greens, for serving
Instructions
- Preheat the oven to 400 degrees F and line a baking sheet with parchment.
- Add the bacon to a medium skillet and place over medium heat. Cook, stirring occasionally, until golden brown and crispy, about 6 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain.
- Remove all but 2 tablespoons of the bacon drippings from the skillet and place back over medium heat. Add the onions, thyme, 1 teaspoon of salt and several grinds of pepper. Cook, stirring frequently, until the onions are very tender, deep golden brown and caramelized, about 10 minutes. (If the bottom of the skillet gets too dark, add 1 to 2 tablespoons of water and scrape up any browned bits; continue cooking as instructed above.) Remove the skillet from the heat and stir in the balsamic vinegar. Taste and adjust the seasoning with salt and pepper.
- Spread the mustard evenly over the 2 pieces of naan and transfer to the prepared baking sheet. Top evenly with the caramelized onions, bacon and Gruyère. Bake until the cheese is melted and the naan are warmed through, 6 to 8 minutes.
- Cut into wedges and serve warm with simply dressed mixed salad greens.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 515 |
| Total Fat | 31 g |
| Saturated Fat | 13 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 23 g |
| Cholesterol | 66 mg |
| Sodium | 916 mg |
| Serving Size | 1 of 4 servings |
| Calories | 515 |
| Total Fat | 31 g |
| Saturated Fat | 13 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 23 g |
| Cholesterol | 66 mg |
| Sodium | 916 mg |