2 tablespoons olive oil
2 small onions, thinly sliced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
2 (6-inch) round tandoori naan
1 cup crumbled goat cheese
1 cup quartered Mariani Prunes
1. Heat oven to 400°F.
2. 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.
3. Place naan on a baking sheet; spread 1/3 cup onion mixture on each naan, leaving a 1/2-inch border. Sprinkle evenly with goat cheese and Mariani Prunes.
4. Bake about 5 minutes or until crust is golden and toppings are hot.
Recipe courtesy of www.californiadriedplums.org & the California Prune Board