Sometimes, when I work from home, I have lunch delivered to me. One of my favorite cuisines to eat is Indian food (but based on my Anokha review, that shouldn’t surprise you!). At the end of my meal, I always find that I have a lot of naan (Indian flatbread) left over.
I adore naan, but I usually can’t eat rice, naan and pappadam (lentil wafers) in one setting: it’s too many carbs and I feel physically uncomfortable after overindulging. Trust me, I’ve done this enough to know the routine. I have to limit it to one carb serving per meal: 1 pappadam and half the rice serving; half the rice and half a piece of naan, or the full serving of rice.
That being said, I hate waste, so I wanted to find a new way to enjoy my naan.
Enter naan pizza.
As it turns out, naan makes an excellent pizza crust. It’s buttery, perfectly suited for pairing with sauces, and reheats beautifully. I sprinkle the leftover naan with a little water (so that it doesn’t dry out during the reheating process) then I make my pizza: I add sauce, cheese and toppings.
Plain piece of naan bread, cut in half. This is perfectly sized for making two slice of pizza.
Usually I spread one tablespoon of pizza sauce on half of a piece of naan.
I then add about 1/4 cup of mozzarella cheese (I LOVE cheese!) and a little bit of parmesan mixed in.
Next, I add the toppings (in this case, mushrooms). I always sprinkle some extra herbs for additional flavor (my Sicilian Bread Dipping blend). Yum!
I toast the pizza in my toaster oven for 6-8 minutes at 375 degrees, until the cheese is melted in the center. I make sure that the oven was preheated.
Here is the finished product, with some sprout salad on the side. So tasty!
Have any of you ever used naan to make pizzas? Let me know in the comments below!