Pizza margherita à la mozzarella fraîche

Meanwhile, peel, then cut shallots into 1/8-inch slices. Heat a large non-stick pan over medium heat. When pan is hot, add 2 tbsp oil, then shallots. Cook, stirring often, until softened, 3-4 min. Meanwhile, cut mozzarella into 1/4-inch slices. Season with salt and pepper. Cut 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 2 tbsp oil, then corn, to the same pan. Cover and cook, stirring once halfway through cooking, until dark golden-brown, 4-6 min.

Spread pizza sauce over each naan. Top with mozzarella slices. Divide corn, shallots and 1 tsp chili flakes between naan. (NOTE: Reference Heat Guide in Start Strong.) On the same baking sheet, add half the pizzettes. Toast, in middle of oven, until toppings are warmed through, 3-4 min. Transfer broiled pizzettes to a plate. Repeat with remaining pizzettes.

Meanwhile, thinly slice basil leaves. In a large bowl, whisk together mustard, vinegar, 1 tsp sugar and 4 tbsp oil. Season with salt and pepper. Add spring mix and cucumbers. Toss together.