Naan Pizza with Canadian Bacon, Asparagus, and Ricotta

I feel like I've been surviving solely on sweet holiday treats, so I'm taking a break from baking today...and trying to squeeze in a few lighter meals...only so I will not feel so bad next time I'm tempted by a Christmas cookie.

I've always loved personal pizzas and naan bread almost screams make me into pizza.  Now I mean you could just slap some tomato sauce, cheese, and pepperoni on a piece of naan...and you would have pizza...and I've done that many times when I need a quick meal or snack.  But I really like these naan pizzas with Canadian bacon, asparagus, and ricotta better.

I saw this recipe featured in Runner' s World a while back...I know your wondering...Yes, I do run...well not fast and it usually involves a lot of huffing and puffing.

I've made these a few times now....They make a great lunch or a quick dinner...and with only about 700 calories in one whole naan pizza...You can eat a whole pizza and not feel too guilty.

Naan Pizza
adapted from the Athlete's Palate Cookbook

2- 9 inch store bought naan, (8 oz package)
1/3 cup part-skim ricotta cheese
1/4 cup prepared pesto
8 asparagus spears, tough ends snapped off, cut into 1 1/2  inch pieces
1 tsp extra virgin olive oil
salt and black pepper
3 slices Canadian bacon, cut into thin strips
2/3 cup shredded mozzarella cheese

Adjust the oven rack to the lower-middle position and preheat the oven to 425 degrees.  Place the naan on a baking sheet.  Mix the ricotta and pesto and dollop onto the naan.  Toss the asparagus with the oil and season with salt and pepper.  Evenly top the naan with the asparagus and Canadian bacon.  Bake until the naan is warm throughout and the asparagus is bright green, about 10 minutes.  Remove from the oven.  Top each naan with half of the mozzarella cheese.  Return to the oven and bake for about 5 minutes, or until the naan is crisp and the cheese is melted.