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.