Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Begin by removing the pits from the plums. Cut a ring on the outside of the plum, then twist it in half and remove the pit. Cut the plum into small wedges.

Put the honey and rosemary in a medium pot over medium heat and just bring to a boil. Once the mixture has boiled, turn off heat and let cool.

Pick the basil leaves off the stem, and slice the leaves thinly.

Remove the root from the shallots then cut in half. Place the flat side of the shallot down on the cutting board and slice thinly.

Preheat the oven to 400°F.

Lay the naan flatbreads on parchment lined baking sheets. Begin by putting small dots or spreading the ricotta across the naan. Top this with plum wedges, sliced shallot and Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason with salt and pepper. Drizzle with the rosemary infused honey.

Bake in the preheated oven for 10 – 15 minutes until crisp and golden, and the cheese has melted.

Top with arugula and basil as soon as it comes out of the oven. Slice and serve warm.