Directions

1. Place a large sheet pan or pizza stone in the oven and preheat the oven to 475°F. Allow the pan or stone to heat for at least 10 minutes so the bottom of the flatbread becomes crisp.

2. Cut the leek in half lengthwise and rinse thoroughly between the layers. Pat dry and slice thinly into half-moons.

3. Place the chopped bacon in a skillet over medium heat. Cook for 6 to 8 minutes, stirring occasionally, until browned and crisp. Transfer the bacon to a paper-towel-lined plate. Leave approximately 1 tablespoon of bacon drippings in the skillet.

4. Add the sliced leek to the skillet. Cook over medium-low heat for 5 to 6 minutes, stirring occasionally, until softened but not browned. Add the garlic and cook for another 30 seconds. Transfer the leek mixture to a bowl.

5. Drain the oysters thoroughly and gently pat them dry with paper towels. Melt the butter in the skillet over medium-high heat. Add the oysters in a single layer and cook for approximately 45 seconds per side, just until their edges begin to firm. Transfer the oysters to a plate. Do not fully cook them at this stage because they will finish cooking in the oven.

6. Carefully remove the heated sheet pan from the oven. Place the naan flatbreads on the pan and lightly brush their surfaces with olive oil. Divide the mozzarella, leek mixture, bacon and oysters evenly between the two flatbreads. Sprinkle with Parmesan, thyme, black pepper and a very small pinch of salt.

7. Bake for 8 to 10 minutes, or until the cheese is bubbling, the flatbread edges are golden and crisp, and the oysters are fully cooked. For food safety, seafood should generally reach 145°F.

8. Remove the flatbreads from the oven and drizzle each one lightly with hot honey. Sprinkle with fresh parsley and allow them to rest for 2 minutes before slicing. Serve immediately with lemon wedges and additional hot honey on the side.