Pizzettas with California Dried Plums & Caramelized Onions

Servings 4
Author Debi


  • 2 tablespoons olive oil
  • 4 small onions thinly sliced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 1 6-inch round tandoori naan
  • 1 cup crumbled fresh goat cheese
  • 1 cup about 6 ounces quartered California pitted dried plums


  1. Preheat oven to 400° F. In a large skillet, heat olive oil. Add onions, salt and pepper. Cover and cook over medium-low heat until onions are soft. Add rosemary and thyme and cook uncovered, stirring frequently, until onions are golden brown.
  2. Place naan on a baking sheet; spread 1/3 cup onion mixture on each naan, leaving a ½-inch border. Sprinkle evenly with ¼ cup goat cheese and ¼ dried plums. Bake about 5 minutes or until crust is golden and toppings are hot.

Recipe Notes

Adapted from California Dried Plums