This is going to be nice quick post, because these pizzas make a great quick dinner. Naan, which can be found in the bakery section of your grocery store, makes a great crust for little gourmet style pizzas. There is a trick getting the naan nice and crispy and keeping it that way. I like to put the crusts in the oven with a bit of olive brushed on top for a few minutes prior to adding the toppings. I also like to give the veggies a quick saute, so that the cooking time of the completed pizzas concentrates on melting the cheese and crisping the edges of the crusts and keeps the pizzas from getting soggy.
The beauty of this meal is that it is usually thrown together with items that I need to use up. You would never know it. Except for the fresh mozzarella, these particular pizzas are made from veggies lingering in my veggie bin and other leftovers in my refrigerator. The naan was in my freezer just waiting for a chance to be used. Be creative!
Naan Veggie Pizzas
Naan
Swiss Chard Pesto
leftover pasta or pizza sauce
fresh ricotta
fresh mozzarella
portebello mushrooms, sliced
onions, thinly sliced
green peppers, thinly sliced
Italian eggplant thinly sliced
olive oil
Preheat oven to 425. In a saute pan over medium high heat, saute the mushrooms, onions and peppers in a bit of olive oil for a few minutes just to soften a bit. Brush the tops of each piece of naan with olive oil and bake for about 5 minutes. Spread some pesto on a few and pizza sauce on others. Then add the cheese to each one. Top with remaining toppings and bake until cheese is melted and sides are crusty.
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