1/4 C (60 ml) Chimichurri Finishing Sauce, prepared
2 C (500 ml) mixed cherry tomatoes, halved or quartered
1 C (250 ml) shredded reduced-fat mozzarella
4 C (1 L) baby arugula or kale
Place beef and seasoning in a Multipurpose Steamer. Cover; microwave for 2 minutes on high. Using a fork, break up meat. Cover and microwave until cooked through, 2–3 more minutes. Drain and discard liquid.
OVEN PREPARATION: 1. Preheat oven to 425° F (220° C). 2. Arrange naan on 2 Sheet Pans. Spread yogurt overtop; drizzle with Chimichurri sauce. 3. Sprinkle beef, tomatoes, and cheese on top. Bake until edge is crisp and cheese melts, about 10 minutes. 4. Top with arugula.
GRILL PREPARATION: 1. Preheat grill to medium. 2. Place naan on grill for 1 minute. 3. Remove; spread grilled sides with yogurt, Chimichurri, beef, tomatoes, and cheese. Grill until edges are crisp and cheese melts, 2–3 minutes. 4. Top with arugula.
Recipe Tip: Swap naan bread for whole-wheat pitas, or homemade or store-bought pizza dough.