Pecan, Grape, and Pickled Onion Flatbread – ellisbrospecans

Ingredients

• 1/2 cup pecan pieces
• 1 small bunch black or red grapes (about 15 grapes)
• 1 handful of pickled onions (about 1/2 cup or to taste) or 1/4 small red onion
• 4 naan breads
• 1 cup shredded mozzarella cheese
• 4 teaspoons Pecorino or Parmesan cheese, grated
• 2 teaspoons fresh thyme leaves
• 1/2 teaspoon kosher salt
• Pickled Onions:
• 1/4 cup apple cider vinegar
• 1/2 tablespoon sugar
• 3/4 teaspoon kosher salt
• 1/2 red onion, thinly sliced
• If using, at least one hour before serving, make the pickled onions. (Alternatively, use fresh red onion; see below)
• Preheat the oven to 450 degrees Fahrenheit.
• Place pecan pieces in a small skillet, then heat over low heat for 2 to 4 minutes, stirring frequently, until fragrant and lightly toasted. Remove from the heat.
• Slice the grapes in half.
• If using red onion, thinly slice the red onion. If desired, rinse the sliced under cold water and then drain (this helps to remove some of the bite).
• Place naan directly on the oven grate and pre-bake 2 to 3 minutes per side. Remove the naan from the oven and allow to cool slightly.