Naan pizza with blue cheese and sun-dried tomatoes topped with caramelized onions and walnuts.

Preheat the oven to 230°C (210°C for fan-assisted). Finely chop the garlic and slice the onions into thin half-moons. Reserve the oil from the sun-dried tomatoes and chop the tomatoes into small pieces.

Heat a drizzle of olive oil in a skillet over medium-high heat and brown the onions for 4-5 minutes. Meanwhile, in a bowl, add the cream, dried oregano, mustard, half of the blue cheese, salt, and pepper. Mix while mashing the preparation with a fork until you achieve a fairly smooth cream. Add the garlic to the skillet, then let cook for 1 minute before deglazing with, per person: 1/2 tablespoon of dark balsamic vinegar and 1 tablespoon of water. Cook for 1 more minute. The mixture should remain moist.

Place the naans on a baking tray lined with parchment paper. Moisten them to prevent them from drying out in the oven. Spread the blue cheese cream, then place the sun-dried tomatoes and onion compote on top. Sprinkle with the remaining pieces of blue cheese. Dust with nuts. Bake everything in the upper part of the oven for 6-10 minutes, or until they are golden brown.

To finish, in a mixing bowl, make a vinaigrette by combining the oil from the sun-dried tomatoes with a splash of balsamic vinegar, salt, and pepper. When ready to serve, add the salad and toss. Cut the pizza into slices. Serve them on plates with the salad.