Teahive Naan Thumbprints

Ingredients

• 1 pound of pizza dough at room-temperature (found in the refrigerator section of most groceries stores)
• 1 stick salted butter, melted
• 1 bunch cilantro, washed, leaves separated
• 5 ounces Teahive cheese cut into 1 inch slices
• 1 jar mango chutney
• 1 English cucumber, cut into matchsticks

Directions

1. Heat a large, heavy-bottomed skillet (preferably cast-iron).
2. Grab a small piece of pizza dough (about 1 tablespoon worth) and roll into a small ball. Dip into butter. Flatten out with your fingers into a tiny disk. Cook over high-heat, about 2 minutes per side, until toasted brown and cooked through. You may need to adjust the size of your little “naan” bites to ensure they cook through and are bite-sized.
3. Place naan on a serving platter. Top each with 2 to 3 leaves of cilantro, a slice of cheese, a dab of chutney, and a few cucumber matchsticks. Serve cold or room temperature.

 Makes a lovely appetizer!