Can every night be pizza night? I’m totally serious.
I’m the kind of girl who can’t repeat a meal more than two or three times in a row because I get sick of things easily. Pizza however is a different ball game. I could eat pizza every day for, oh I don’t know, is forever too long? (That’s goes for bagels too.)
A few months ago I used store-bought Naan in an attempt to satisfy a pizza craving because it was the only bread that I had in the house and it sort of looks like pizza before you’ve done anything to it. I used marinara and string cheese for my pizza toppings. Yes, I said string cheese and yes it’s exactly as difficult to shred a stick of cheese as you are imagining. Again, it was what I had in the house. (Can you tell that I had to go grocery shopping?) Anyway, it came out okay, but nothing to write home about. I was pretty sure I could do better, and the naan part was the easiest pizza dough I’ve ever dealt with.
The next time I planned ahead of time and bought better toppings (some might argue “real” toppings because, let’s face it, a mozzarella cheese stick is kinda of lame) for my naan pizza. I wanted something light and fresh and summer-y, so to speak, so I opted for a margherita style pizza.
What I learned was that naan and margherita toppings were a match made in heaven. It was out of this world delicious! I wanted more, a lot more. The moral of this story is that the quality of your ingredients makes a big difference. The naan didn’t change, but the pizza was a completely different experience.
My husband and I made these margherita style two weekends in a row (just to make sure they were as fantastic as I remember them being 😉 ). Yup, they’re that freaking amazing. We didn’t have enough mozzarella cheese so I used feta cheese. Plus I added kalamata olives. I believe my exact words to my husband were, “We’ve got to make these every weekend.”
Margherita Naan Pizza Recipe
(Makes 1 personal sized pizza)
- 1 piece of naan
- 1 teaspoon to 1 tablespoon of olive oil, depending on preference
- 1 garlic clove, minced
- fresh mozzarella cheese, sliced
- tomatoes, sliced
- fresh basil leaves
- salt and pepper, to taste
- Preheat the oven to 400 degrees F.
- Lay the piece of naan on a cookie sheet. (You can easily fit two on a cookie sheet to bake them at the same time if you are doubling this recipe.)
- In a small bowl combine the olive oil and minced garlic.
- Spread the garlic oil onto the pizzas. Make sure to get all of the garlic onto the pizza, you aren’t just trying to use garlic flavored oil here.
- Top each pizza with the sliced mozzarella, sliced tomatoes, and basil leaves.
- Season with salt and pepper. The salt really helps bring out the flavor of the tomatoes.
- Cook them in the preheated oven for about 10 to 12 minutes or until the cheese is melted to your liking.
Source: Tina’s Chic Corner (Well of course I didn’t invent it but this is my creation without referring to a recipe.)
Here are some other perfect pizza options.