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Arugula pancetta naan pizza recipe

 Makes 4 servings


  • 2 Naan breads
  • 1 (5 oz.) container Pancetta or 3 strips bacon
  • 1 container cherry tomatoes, halved
  • 1 (8 oz.) package fresh mozzarella pearls
  • 1 (8 oz.) bag fresh arugula
  • Balsamic glaze*


Preheat oven to 425o. Meanwhile, in small fry pan, cook Pancetta until crisp. Remove from pan, pat with paper towel and set aside. Prepare a large baking sheet with pan spray. Brush both sides of Naan breads and place on baking sheet. Top with sliced tomatoes and mozzarella pearls. Sprinkle with Pancetta. Bake 10 minutes until cheese is browned. Remove from heat and allow to cool slightly. Top with a large handful of arugula and drizzle with balsamic glaze*. Cut into four pieces and serve.

*Balsamic glaze is reduced balsamic vinegar. It can be purchased at the grocery store or made by simmering ½ cup balsamic vinegar for approximately 20 minutes until reduced in volume and more viscous. 

Nutrition analysis per serving: 430 calories, 23 g fat, 23 g protein 30 g carbohydrate, 2 g fiber, 530 mg sodium



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