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Preheat the oven to 210 °C (425 °F).
Place the minced onion in a bowl and cover with vinegar. Let marinate.
In a pan, heat the butter. Cook the leeks for 5 minutes, season, and set aside.
In a bowl, mix all the ingredients for the cheese blend.
Place the naan on a baking sheet lined with parchment paper. Spread the cheese blend on each piece of naan. Top with the cooked leeks and mozzarella slices.
Cook in the oven for 10–12 minutes or until the cheese is lightly browned.
Garnish with the smoked salmon, marinated onions, and capers.
Cut and enjoy.
Naan is perfect for a quick pizza. Its crispy and soft texture is delicious with any topping and makes a pizza that tastes just as good cold or hot.
To make a larger quantity of marinated onions, use a full onion and 180 mL (¾ cup) of vinegar. The mix will keep for 7–10 days in the refrigerator.
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