2 pieces of Naan Bread
3 tablespoons unsalted sweet cream butter
2 ½ tablespoons extra-virgin olive oil (Reserve ½ Tbsp for later)
2 1/2 pounds onion, thinly sliced
Salt and pepper
2 teaspoons sugar
¼ cup Tennessee whiskey
2 tablespoons softened cream cheese
1 cup smoked pulled pork
1 cup Monterey Jack cheese
1 teaspoon fresh chives, finely chopped on a bias
Preheat oven or outdoor grill to 400 degrees.
Thaw frozen Naan, (Roughly 5-10 minutes will do), and set bread on a baking sheet lined with parchment paper.
In a large skillet, melt the butter in the olive oil over medium-high heat. Add the onions and 1/4 teaspoon each salt and pepper, and cook, stirring constantly, until the onions begin to soften, about 5 minutes. Stir in the sugar and cook, scraping the browned bits off the bottom of the pan frequently. At this stage, carefully add the whiskey. Note: Never stand directly over the cooking vessel when adding alcohol, as it will create flames. The alcohol will evaporate, leaving you with the bold, rich flavor of the whiskey. Continue cooking until the onions are golden brown, about 20-25 minutes total cooking time. Turn heat to low and add cream cheese stirring constantly until the mixture reaches smooth, spreadable consistency. Brush remaining olive oil on Naan bread and spread the onion cream cheese mixture on each piece leaving ½ inch border on each uncovered. Now add even amounts of pulled pork to each flatbread and cover with shredded cheese. Sprinkle the top with chives and bake for 6-8 minutes, allowing the cheese to bubble and slightly brown. (Note: If using an outdoor grill, non-stick aluminum foil may be used in place of baking sheet or you may place the pizzas directly on clean grill grates.)
Remove from oven or grill and allow them to rest for at least 5 minutes before cutting and serving.
* Although this recipe is for two pizzas, it may be easily multiplied for a larger number of pizzas!
Presented by Chef Chris Nance, Whitestone Inn