Naan Pizza Three Delicious Ways, a great way to use naan, and also a way to save money and time. This trio will satisfy the vegetarian in your family and also appease those carnivores, first with the Italian sausage, peppers, and mushrooms, then zucchini with fresh mozzarella medallions, and finally Chinese greens, mozzarella, and goat cheese.
Song of the day: “Set Fire to the Rain” by Adele.
Naan Pizza Three Delicious Ways, delivers crispy, delicious crusts, with fresh vibrant toppings ranging in earthy, full, and spicy flavors. A quick and easy way to feed your family on those rushed busy family schedules.
Naan Pizza? Yes, Naan Pizza. It’s the latest craze in the pizza world these days. For me, Naan was something I was introduced to later in life as I began a search for meaning and spirituality. One of my favorite times was learning East Indian spiritual practices, and I frequented an Indian Temple on Sundays, where we would meditate and sing chants which I loved. As you may be aware of by now, music is a big part of SugarLoveSpices, as every post has a related song of the day. So as I was saying I am at this temple and every Sunday after practices there would be a vegetarian meal served. Things such as chana masala, dahl, and of course naan. I loved the texture of this bread, and that slight sweetness and charriness it had, plus the fact that it is stretchy and a great tool for dipping into the delicious dishes of Indian cuisine. Well, I had bought some premade and precooked naan to go with a lentil dish we were doing, and as usual, there is always some naan left over. In our meal planning stages at the end of each week, we look and see what we have and what possibilities we can come up with, for the up and coming week. Seeing the naan, and knowing how much Nicoletta loves pizza, which would be a very close second to her baked goods, brings only one thing to mind, Naan Pizza Three Delicious ways!
Pizza! Pizza! Naan Pizza Three Delicious Ways!
In the fridge there is some steamed yu choy, which Nicoletta and I think would be good sauteed with olive oil, garlic, sea salt, and cracked pepper. If you cannot find yu choy any leafy green will do from spinach to rapini, whatever is your preference. In the Chinese markets, there is usually a plethora of greens available and all equally delicious. Also in the fridge we have a zucchini which we sliced in beautifully thin rounds, tossed it with some olive oil, salt, pepper, and sauteed a bit to loosen some of that wonderful flavor. Accompany that with some fresh mozzarella and you have yet another delicious vegetarian treat. The third something meaty, spicy Italian sausage meat. What goes nicely with this is some sauteed peppers, and mushrooms, of course olive oil, seasoning, and just a splash of white truffle oil. I love the way this oil just brings out the best in the mushrooms and has that wonderful truffle aroma. If truffles are not your thing, no worries just leave it out. If mushrooms are not your thing, leave them out too, feel free to be creative, and create with the foods you love.
A great thing about this recipe is you can get the kids involved in the kitchen, prepping vegetables, cheeses, and toppings. The best part is allowing them the freedom to find their palate and make a pizza that they thought up. Nothing is more pleasing than watching them eat something they made. This look of pride and satisfaction, and the confidence that follows, all great tools to take with them later on in life.
Let’s get going cause I am getting very hungry, not to mention Nicoletta who is very excited and hungry too! The oven’s hot, we are both working very quickly sauteeing and constructing, chopping and smelling the wonderful aroma of all the ingredients, of course stopping to sample to make sure these foods meet bar! Naans loaded and on a baking sheet they lay ready to meld and melt together in a blissful harmony of pure deliciousness. I love watching pizza cook seeing the cheese start to bubble, the crusts start to crisp a bit, the sauce or oil sizzling, toppings releasing their juices, and the aroma coming from the oven, we are salivating. If you want you could use a pizza stone too, this would ensure a very crispy crust. It may demand more attention as the stone gets nice and hot and you do not want to burn the naan.
Let’s try these babies. First the Chinese greens and goat cheese. The pizza cutter resounds as it pierces the crusts and nothing but crispiness is heard. The crust sweet, savory, slightly charred along with the very tender yu choy bathed in that rich tasting olive oil. The goat cheese nestled in the greens beautifully melted with that acidic and sour taste, so creamy and the mixture of the goat cheese along with the fresh mozzarella in all its rich milkiness gives a true balance between acidic and sweet. The greens are wonderful, earthy, and just slightly bitter, just what the doctor ordered for nutrition and healthfulness.
The second zucchini with fresh mozzarella medallions. Again that crust beautifully crisp as your teeth sink in and the sweetness of the zucchini is so delicious. All those natural sugars released into the crust along with that grassy note from the olive oil and nice punches from the sea salt, cracked pepper, and oregano. The mozzarella plump and oozing creaminess so rich and decadent that takes this zucchini vegetable to luxurious heights.
The third, el diablo, with that spicy Italian sausage meat infused with the red chilies all caramelized and juicy letting those oils flow onto the surface of the naan. The red peppers and mushrooms are a perfect marriage of pungent, sweet and earthy, giving the palate lots to rejoice about. The mozzarella toning the heat down a bit with its milky richness and those textures from the crispy sausage bits, to the caramelized smoothness of the red peppers, and the soft succulent nature of the mushroom, playing nothing but irrevocable blissful havoc on your taste buds, not forgetting the esteem of that truffle oil sneaking up on you in every bite.
I love these types of meals, making them demands joy and laughter, with a side of creativity. Eating them a sense of accomplishment, enjoyment, and gratitude. So next time you are stumped on what to make on a limited time, and budget factor, look in your fridge, round up the gang, and create your own Naan Pizza Three Delicious Ways!
P.S. We enjoyed a nice cold beer with our naan pizza, which is always a great compliment to the flavors.