Prepared on store-bought naan, this ricotta flatbread is no-fuss dinner at its finest.
Ingredients
- Olive oil
- Butter
- Mushrooms, sliced
- Salt
- Store-bought garlic naan
- Ricotta cheese
- Asparagus, thinly sliced
- Fennel, shaved
- Shredded Parmesan cheese
- Red pepper flakes
- Black pepper
Instructions
- In a small skillet, heat a bit of olive oil and butter. Sauté the sliced mushrooms until browned and tender. Season with salt and set aside.
- Spread ricotta over the garlic naan. Top with sautéed mushrooms, sliced asparagus, and shaved fennel.
- Sprinkle with Parmesan and bake at 400°F for 8–10 minutes, or until the cheese is melted and the naan is golden. Garnish with red pepper flakes, salt, and freshly ground black pepper before serving.