2 tbsp olive oil
4 small onions, thinly sliced
1/2 tsp salt
1/4 tsp black pepper
1 tsp chopped fresh rosemary
1 tsp chopped fresh thyme
1 (6-inch) round tandoori naan
1 cup crumbled fresh goat cheese
1 cup (about 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.