Pecan, Grape, and Pickled Onion Flatbread

Submitted by:

American Pecan Council | Alex and Sonja Overhiser, A Couple Cooks

There’s no need for delivery. Topped with toasted pecans, juicy grape slices and pickled onions, this naan pizza is a fresh, vegetarian-friendly alternative that will surely satisfy everyone’s pizza cravings, kids and adults alike.


  • 1/2 cup pecans, chopped
  • 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


  1. If using, at least one hour before serving, make the pickled onions. (Alternatively, use fresh red onion; see below)
  2. Preheat the oven to 450 degrees Fahrenheit.
  3. Roughly break apart the pecans with your hands. Place them 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.
  4. Slice the grapes in half.
  5. 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).
  6. 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.
  7. Top each naan with about 1/4 cup shredded mozzarella cheese, a thin grating of Pecorino cheese, toasted pecans, grapes, and Pickled Onions. Garnish with thyme leaves (pull off leaves and tender stems over the pizza) and a sprinkle of kosher salt. Bake for 4 to 5 minutes until the cheese melts.

Note: You can also use homemade pizza dough recipe to make this into a full-size pizza. Follow the baking instructions here.

Pickled Onions

Place all ingredients in a bowl and mix together. Let sit at room temperature for at least 1 hour, more if possible. Cover and store in the refrigerator. Can be made ahead up to 2 weeks. Drain onions before using.


Adapted from

Nutrition facts




22 g

Sat Fat

6 g


880 mg


52 g


4 g


17 g

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