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This recipe is courtesy of Agropur.
Preheat oven or barbecue to 180°C (350°F).
Arrange naan breads on a parchment-lined baking sheet.
Spread 15 mL (1 tbsp.) of pesto on each naan bread; then add 3 prosciutto slices, 6 fig pieces and a few slices of Brie.
Bake for 10 minutes.
Top each pizza with arugula and season to taste with fleur de sel and pepper. Drizzle with olive oil and balsamic vinegar.
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