Prime Rib Naan Pizza Recipe

Heat a large skillet over medium-low heat. Add 1 tablespoon unsalted butter and 1 teaspoon olive oil until butter is melted.

Add the thinly sliced yellow onions, 1/2 teaspoon sugar, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Stir to coat.

Cook slowly, stirring every 3–5 minutes, until onions are deeply golden and caramelized, about 25–30 minutes. If they begin to stick, add a tablespoon of water to deglaze.

In the final 2 minutes of cooking, stir in 1 teaspoon balsamic vinegar. Taste and adjust seasoning. Remove from heat and set aside.

If using chilled leftover prime rib, slice thinly against the grain into bite-sized strips or thin ribbons to yield about 10 oz.

Season the sliced prime rib lightly with 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper and 1/2 teaspoon garlic powder. Toss to coat.

Heat a small skillet over medium-high heat with 1 teaspoon neutral oil. Quickly sear the seasoned slices for 20–45 seconds per side just to warm and slightly brown the edges (do not overcook). Remove and keep warm.

In a small saucepan over medium heat, melt 2 tablespoons unsalted butter. Whisk in 2 tablespoons flour and cook for 1–2 minutes until the roux is pale and slightly nutty but not browned.

Slowly whisk in 1 cup whole milk and 1/4 cup heavy cream, a little at a time, whisking constantly to avoid lumps.

Bring to a gentle simmer, whisking, until the sauce thickens enough to coat the back of a spoon, about 4–6 minutes.

Remove from heat and whisk in 2 tablespoons grated Parmesan, 1/8 teaspoon freshly grated nutmeg, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Adjust seasoning to taste.

Preheat oven to 475°F (245°C). If you have a pizza stone, place it on a middle rack and preheat as well. If using a baking sheet, lightly oil it and warm in the oven for a few minutes.

Brush both naan pieces lightly with 2 tablespoons olive oil (1 tablespoon per naan) and a thin brush of 1 tablespoon melted butter for richness.

Place the naan on a work surface. Spoon about 1/3 cup bechamel sauce evenly over each naan, spreading to within 1/2" of the edge.

Distribute the caramelized onions evenly over the bechamel (about 1/4 cup per naan).

Scatter the warmed prime rib slices over the onions, dividing the meat evenly between the two naans.

Top each naan with about 1 cup shredded fresh mozzarella and 1/4 cup grated mozzarella/provolone if using. Finish with a light sprinkle of red pepper flakes if desired.

Transfer assembled naans to the preheated pizza stone or baking sheet. Bake for 6–9 minutes, until cheese is melted, bubbly and edges of naan are crisp and golden.

If you like a slightly browned top, finish with a 1–2 minute broil, watching closely to avoid burning.

Remove pizzas from oven. Let rest 2 minutes, then sprinkle with chopped fresh parsley, slice each naan into 6–8 pieces and serve warm as a happy hour shareable.