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Grilled Mushroom Naan Bread Pizza

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Ingredients Method

Ingredients
  

  • Truffled Cheese Sauce:
  • 1/2 cup diced onions
  • 3 cloves garlic chopped or sliced
  • 1 tablespoons truffle oil
  • 1 cup organic heavy cream
  • 1.5 cups grated romano pecorino cheese parmesan works as well
  • 1 tsp to 1 TBSP herb mix rosemary, thyme, sage
  • Nann bread:
  • 5 slices naan bread
  • 8 ounces oyster mushrooms or other wild mushrooms
  • 6 ounces crimini mushrooms stems removed
  • 2 tablespoon truffle oil
  • Truffle Salt and freshly ground black pepper regular salt is ok too
  • 5 cups fresh organic arugula
  • 3/4 cup prosciutto or artisan ham chopped
  • 1/4 cup finely grated Parmesan for topping

Method
 

  1. Cook the onions and garlic in the olive oil in a large saute pan until translucent, 3 to 4 minutes. Add the heavy cream and simmer until the cream has reduced by half, 12 to 14 minutes. Turn off the heat and add the cheeses. Stir very well until all the cheese has melted. Cover with a lid or foil until ready to use.
  2. Flip the naan bread over and spray with olive oil lightly on the bottom. (I like to sprinkle a garlic salt on it too) then flip over for toppings.
  3. Heat grill to medium heat. Toss the mushrooms lightly in the olive oil, some truffle salt and fresh ground pepper. Grill the mushrooms until lightly charred, turning occasionally, about 5 minutes. Cool slightly, then remove the stems from the oyster mushrooms and slice the cremini mushrooms.
  4. Grill the naan bread for 2 minutes per side. Remove and divide the truffled cheese sauce to each flatbread along with the mushrooms, prosciutto or ham and Parmesan. Return the flatbreads to the grill with in direct heat. Cook for about 4 minutes. Sprinkle with the arugula, cut each into 4 pieces and serve.