“Naan” Pizza with Asparagus and Roasted Tomatoes

Recipe: “Naan” Pizza with Asparagus and Roasted Tomatoes

1 tablespoon plus 1 teaspoon extra virgin olive oil
1 small red onion, peeled and thinly sliced
1 teaspoon brown sugar,optional
2, 9-inch store bought naan
1/3 cup part-skim ricotta cheese
1/4 cup prepared pesto
8 asparagus spears (bottom ends snapped off and discarded), cut into 1 1/2-inch lengths
8-12 cherry or grape tomatoes, halved
4 ounces fontina cheese, sliced as thinly as possible

Heat oil in a heavy-bottomed sauté pan over medium heat. Add onions and sauté about 15 minutes, then add add sugar, if using, to pan and stir. Cook an additional 30 to 45 minutes or until onions are caramelized and golden brown.
While onions are cooking, preheat oven to 425˚. Place naan on a baking sheet. Combine pesto and ricotta and spread over naan. Toss asparagus with remaining oil and lightly season with kosher salt and freshly ground pepper.
Evenly distribute asparagus and tomato over naan. On center rack of oven, bake until asparagus is bright green, about 10 minutes.
Remove from oven; spread the caramelized onions over naan and top with fontina. Return to oven and continue to bake until breads are crisp and cheese has melted, about 5 minutes.

Time to caramelize onions: Approximately 45 minutes

Active Time: 20 minutes

Number of servings (yield): 2 small "pizzas"