Fresh Mozzarella Margherita Pizza

While naans toast, peel, then cut the shallots into 1/8-inch slices. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then the shallots. Cook, stirring often, until softened, 3-4 min. While the shallots cook, cut the mozzarella into 1/4-inch slices. Season with salt and pepper. Cut the cucumbers in half, lengthwise, then into 1/2-inch thick half moons.

When shallots are done, transfer to a plate and set aside. Increase heat to medium-high, add 1 tbsp oil (dbl for 4 ppl), then the corn. Cover and cook, stirring once halfway through cooking, until dark golden-brown, 4-6 min.

Flip the toasted naan, then spread the marinara over toasted sides. Top with the mozzarella slices, charred corn, shallots and 1/2 tsp chili flakes. (NOTE: Reference Heat Guide.) Broil, in the middle of the oven, until toppings are warmed through, 3-4 min. (NOTE: Use two baking sheets for 4 ppl, and broil in batches!)

While pizzas broil, thinly slice the basil leaves. Whisk together the mustard, vinegar, 1/2 tsp sugar and 2 tbsp oil (dbl both for 4 ppl) in a large bowl. Season with salt and pepper. Add the spring mix and cucumbers. Toss together.