Naan Pizza Three Delicious Ways

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 into 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.

Enjoy!

Naan Pizza Three Ways

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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.

 

• Total Time: 1 hour
• Yield: 3 naan pizzas 1x

Ingredients

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Pizza crusts:

• 3 store bought pre cooked naan

Toppings Chinese greens and goat cheese:

• 1 ½ cups steamed or boiled yu choy
• 3 tablespoons evo (extra virgin olive oil)
• 1 clove garlic
• Pinch of sea salt and cracked black pepper
• ¼ cup of goat cheese
• ¼ cup diced fresh mozarella ( boconccini)

Toppings zucchini mozarella:

• 1 zucchini chopped into thin rounds
• 3 tablespoons evo (extra virgin olive oil)
• 1 teaspoon dried oregano
• Pinch of sea salt and cracked black pepper
• 3-4 fresh mozarella medallions (boconccini)

El diablo Spicy Italian:

• 2 spicy Italian sausage
• 1 red pepper juliened
• 4 crimini mushrooms sliced thin
• 1 clove of garlic
• 1 tablespoon olive oil
• 2 drops white truffle oil (optional)
• Pinch of sea salt and cracked black pepper
• ½ cup diced fresh mozarella

Pizza sauce:

• ½ cup San Marzano D.O.P.
• 1 tablespoon olive oil
• Pinch of salt and pepper
• Pinch of dried oregano

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Instructions

Chinese green and goat cheese:

1. In a medium saute pan heat up 2 table spoons of the olive oil.
2. Toss in garlic and let infuse a bit.
3. Take well drained boiled yu choy and palce in saute pan with oil and garlic.
4. Season with salt and pepper
5. Saute for about 5-8 minutes.
6. Take off heat.
7. Take one of the naan and drizzle some olive oil onto the surface.
8. Place the yu choy spreading it evenly ontop leaving a nice crust edge.
9. Take the goat cheese and crumble onto the yu choy.
10. Sprinkle the diced mozarella.
11. Drizzle the remaining olive oil on top.

Zucchini Mozarella:

1. Take the zucchini rounds and place in a mixing bowl.
2. Drizzle in 2 tablespoons of the olive oil.
3. Season with salt, pepper, and oregano.
4. Toss well and place in a medium to high heat saute pan.
5. Cook for about 8 minutes or until zucchini begins to soften and caramelize.
6. Take off heat.
7. Take one naan drizzle with olive oil.
8. Place zucchini rounds throughout the top of the naan.
9. Place mozarella medallions on.
10. Drizzle with remaining olive oil.

Pizza sauce:

1. In a food processor or blender puree tomatoes.
2. Place in a bowl and drizzle in olive oil.
3. Season with salt, pepper, oregano
4. Sir well, set asdide.

El Diablo Spicy Italian:

1. Take the sausage meat out of the casings.
2. Put olive oil in a saute pan and bring to a medium to high heat.
3. Place sausage meat in the pan.
4. Cook for 15 minutes antil nice and browned.
5. Take sausage meat out of pan.
6. Keep pan on stove and toss in red peppers, and mushrooms.
7. Drop in truffle oil.
8. season with salt and pepper.
9. Sautee for 10 minutes,
10. Take off heat.
11. Get the last naan and spread the pizza sauce all over the top leaving a crust edge.
12. Spread the sausage meat ontop crumbling it as not to have to large of pieces.
13. Sporadically place the red peppers and mushrooms.
14. Sprinkle on diced mozarella.
15. Finish with a drizzle of olive oil.

Baking:

1. Pre heat oven to 400 degrees F
2. Place all three naan pizza onto a baking sheet.
3. Put in oven and cook for 20 minutes or until cheese is melted and the naan bottom is crispy and golden brown.
4. Take out of oven, cut, and serve.
5. Enjoy!

Notes

If you are using a pizza stone, place stone in oven and preheat before placing naan pizzas on.
The cooking time will be quicker on the stone, so make sure to check on the pizzas so they don't burn or get too crisp.

• Author: Loreto
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Appetizers
• Method: Baking

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Loreto

When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.