1 naan, about 8 inches long
2 teaspoons tomato pulp (chopped and sieved tomatoes) from a jar (or other tomato sauce)
½ cup drained mixed mushrooms antipasto from a jar
½ cup fontina cheese, roughly chopped
3 stalks thyme
Preheat the oven to 425°F. Lay the naan on a lined baking sheet.
Spread the tomato pulp or sauce over the naan, then tumble the drained mushrooms on top and sprinkle with the chopped cheese, before finally strewing with the thyme leaves stripped from the stalks.
Cook in the oven for about 5 minutes, by which time the cheese should be bubbling and melted. Be careful not to burn your mouth.