Two mini pizzas using Afghan naan for the crust. One was caramelized onion in schmalz with dill, spread the bread with chevre then added onion dill with drops of chevre and baked on a pizza stone at 400F for 15 minutes. It was wonderful, only could have been better with a flaky tart crust.
Second was a basic marinara with roasted tomatoes and garlic with drops of chevre. This would have benefited greatly from a little basil chiffonade. Drizzled some olive oil midway through and that was nice.
The bread was made in Quebec of all places. It was fairly puffy for a flatbread yielding a nice crisp bottom crust and soft top crust that worked well for these.
