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1
In a heavy bottom sauce pan, melt butter on medium heat.
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2
Add all-purpose flour and keep stirring with a whisk for about 2 minutes. You will start noticing a change in color of the flour.
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3
Slowly add milk while continuing whisking.
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4
Constantly whisk the mixture until it thickens a bit. Then turn off the heat.
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5
Add garlic salt or regular salt and oregano. And set aside.
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6
Pre-heat the oven at 375u00b0 F.
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7
Toss the potatoes, onions and 5 tbsp EVOO in a mixing bowl and add rosemary, salt, and black pepper.
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8
Line a cookie sheet with parchment paper or aluminum foil and spread the potato & onion mixture on the cookie sheet.
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9
Bake for about 15 minutes. Toss the potato slices around half way through.
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10
Once they're done, you can set them aside.
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11
ASSEMBLING THE PIZZA
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12
Pre-heat the oven at 350u00b0 F.
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13
Place naans on a lightly floured pizza pan.
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14
Drizzle some EVOO on the naan so they don't get dry.
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15
Spread the white sauce evenly on each piece of naan.
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16
Spread the shredded cheese mixture.
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17
Lay the potato & onion mixture over the sauce.
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18
Bake for 15-20 minutes.
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19
Let them cool for a minute before cutting slices.
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20
You can top it with capers or crushed red pepper.
