A Note on This Recipe
This naan pizza has a garlicky white sauce made from ricotta, so there’s no roux and no whisking. The sauce comes together in about a minute.
Naan makes a great flatbread crust here, but thickness matters. A thin naan won’t hold up as well, so look for one that’s a little thick. It bakes up chewy on the outside and fluffy in the middle, with enough structure to carry the toppings without getting soggy. Bacon and asparagus are a classic pairing, and a finish of Parmesan adds a salty, nutty edge. The whole pizza takes about 20 minutes, easy enough for breakfast but just as good for lunch or dinner.
How to Make It
Prepare the Ingredients
Slice the asparagus diagonally into bite-size pieces.
Cook the bacon in the microwave, air fryer, or your preferred method until fully cooked but still soft and pliable. Blot off any excess fat with paper towels if needed, then cut the bacon into bite-size pieces.
Mix the Ricotta White Sauce
Combine all the sauce ingredients in a bowl and mix until smooth and well blended.
The finished sauce should be creamy and spreadable with a noticeable garlicky, savory flavor — taste it before it goes on the naan and adjust the seasoning if needed.
Assemble the Pizza
Brush the naan lightly with olive oil and spread a thick layer of the ricotta mixture, leaving the edges clean.
Top evenly with bacon and asparagus, season with pepper, and sprinkle with Parmesan cheese.
Bake
Bake at 425°F (220°C) for about 10 minutes. The pizza is done when the bacon is crispy and slightly curled at the edges, the asparagus is tender with a little color, and the Parmesan on top has melted and turned lightly golden. Let it cool for a minute before slicing.
Ingredients
- 1 plain naan or any thick flatbread
- 2-3 slices bacon
- 5-6 asparagus spears
- Shredded parmesan cheese
- ½ cup whole milk ricotta cheese
- 2 tbsp grated parmesan cheese
- 1 tbsp extra virgin olive oil
- ½ tsp garlic powder or 1 clove garlic, minced
- A generous pinch of salt
- Freshly ground black pepper
Instructions
- Slice asparagus diagonally into bite-size pieces and microwave the bacon until cooked but still pliable, then pat dry and cut into pieces.
- Mix the ricotta, Parmesan, olive oil, garlic, salt, and pepper until smooth.
- Brush the naan lightly with olive oil, spread the ricotta mixture thickly across it, and top with the bacon and asparagus. Season with pepper and sprinkle with shredded Parmesan.
- Bake at 425°F for about 10 minutes until the bacon is crispy and the asparagus is tender.
Watch the Recipe
Notes
- Precooking the bacon before baking keeps it from releasing too much grease onto the naan.
- Naan or any thick flatbread works here. A chewy one with some body holds up best.
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