Pizzettas With California Dried Plums & Caramelized Onions

Using store-bought naan bread instead of making pizza dough is the time-saving secret of these pizzettas. Gold Medalist swimmer Natalie Coughlin tops these flatbreads with caramelized onions, goat cheese and California Dried Plums, then adds a side salad for a great light lunch.

Recipes provided by California Dried Plums

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  • 2 tbsp olive oil
  • 4 small onions, thinly sliced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • tsp chopped fresh rosemary
  • tsp chopped fresh thyme
  • 1 (6 inch) round tandoori naan
  • 1 cup crumbled fresh goat cheese
  • 1 cup (6 oz) quartered California pitted dried plums


Heat 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.

Place naan on a baking sheet; spread 1/3 cup onion mixture on each naan, leaving a 1/2-inch border. Sprinkle evenly with 1/4 cup goat cheese and 1/4 dried plums.

Bake about 5 minutes or until crust is golden and toppings are hot.