Winter is finally coming to an end. Now that spring is upon us, prepare to take yourself into the sun for some fun with family or friends. The rich flavor of grilled sweet onions topped with the peppery flavor of arugula in these pizzas adds a fresh springtime flavor to your brunch. Squeeze juice from a lemon for added freshness.


  • 1 medium sweet onion (Vidalia onion, or other)

  • 2 tbsp unsalted butter

  • 2 tbsp flour

  • 1 cup half-and-half

  • 6 garlic cloves, minced

  • 1/2 tsp salt

  • 1 tsp black pepper

  • 1/4 tsp cumin

  • 1 package naan bread (2 pieces)

  • 1 cup freshly grated mozzarella cheese

  • 1/2 cup freshly grated fontina cheese

  • 1/4 cup finely grated parmesan cheese, plus extra for sprinkling

  • 1 cup arugula

  • 2 tbsp olive oil (optional)

  • 1/2 lemon (optional)


1. Slice the onion into half-inch thick slices; separate into rings. Spray a grill pan with cooking spray. Grill onion rings on one side 6-8 minutes, until tender. 

2. Preheat oven to 425°F.

3. Heat butter in a large saucepan over medium low heat. Once the butter is sizzling, slowly whisk in flour. Whisk continuously until the sauce begins to thicken and is a golden-brown color. Pour in the half-and-half slowly while whisking the entire time (the sauce will continue to thicken).

4. Stir in the minced garlic cloves. Cook for 5 minutes, stirring constantly, until the mixture thickens (4-5 minutes).  Then stir in the salt, pepper and cumin.

5. Spread a thin layer on the naan bread. Top with the mozzarella, fontina and most of the parmesan cheese (reserve some parmesan cheese for sprinkling later). Bake for 15-20 minutes.

6. Remove from oven and let sit for 5 minutes. Top generously with arugula. Cut each naan pizza into triangular shapes. If preferred, add a drizzle of light olive oil and juice of half a lemon for flavor. Yields 6-8 triangular pieces.