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Naan Pizza

Welcome back! 
Today, we have some pizza! Pizza is a dish that has been adapted by so many different cultures and is really so versatile; you can really put whatever on it. We have been experimenting with making different types of home-made pizza, and it turns out that naans make for a great dough that is already baked. This makes the preparation time a little quicker since the dough doesn't have to cook from being raw. We use store-bought naans but of course, you could make your own! You could also probably use pita bread if it's thin enough or tortillas for a nice crispy crust.

Naan Pizza


Makes however much you want!

Ingredients:

These ingredients all vary depending on how much you want - it's completely customizable. This is what we generally use.
  • Naans
  • Marinara sauce
  • Mozzarella cheese (shredded and/or ovalini)
  • Various assortment of Italian cold cuts - salami, prosciutto, pancetta
  • Red onions
  • Black olives
  • Basil
You could also add some of the following:
  • Pesto sauce
  • Alfredo sauce
  • Other cheeses
  • Sausages
  • Roma tomatoes
  • Bell peppers
  • Mushrooms
  • Pineapple
  • Jalapenos
  • etc...
We also like to do a classic pizza margherita (which is named after the queen who commissioned a pizza that reflected the colors of the Italian flag). Despite its simplicity, I've seen so many different versions of it, from those that look like a normal cheese pizza to those that have tomato slices and four different types of mozzarella. You can see how we did ours below.

Directions:

  1. You should have some naans that are already cooked. If not, go get some!
  2. Spread the sauce on the naans. Like always, we used Rao's Homemade Marinara Sauce, which tastes super good.
  3. Spread the shredded cheese around.
  4. Now, it's time for your ingredients! We recommend going in this order: meats, vegetables, and then other stuff like the ovalini mozzarella or basil. However, if you want to do something else, feel free!
  5. Since the naans are already ready to eat, you only need to cook it for about 10 minutes at 400°.
  6. After taking it out, you could add fresh basil if you prefer to have it fresh. Keep in mind that it will still darken and soften on the pizza. If you put basil on before cooking, it'll get all dark and shriveled, but I kinda like that.
We have used both mini naans and normal-sized naans, and they're about the same. The fun part about using mini naans is that you can reasonably eat a couple of them for a meal, so you can have two different style pizzas! The possibilities of this are endless! For example, you could make a taco pizza with a tortilla, salsa instead of marinara sauce, a Mexican cheese blend, and the classic fixings!

-Chefpo
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