I saw several recipes for Naan Flatbread Pizza in the local Wegmans Food Markets magazine recently, and I just couldn’t resist trying them! They used the grill to cook theirs, but I decided to bake them in the oven. Shown below are two recipes for Naan Flatbread White Veggie and Cheese Pizza:
1. Margherita Style (with fresh mozzarella, roasted tomatoes, and fresh basil).
2. Garden Veggie Style (with fresh mozzarella, marinated artichoke hearts, marinated/roasted red peppers, and roasted garlic).
What is Naan you ask? Well, according to ehow.com, “Naan comes from the Persian ‘non’ which is the word for bread. It is considered a bread because it is made of the same ingredients, but the method of preparation is very different. Naan is specially made in clay ovens to give it its unique consistency and taste.” The clay oven is referred to as a tandoor, as is usually a cylindrical shape and may also be made partly of bricks.
Also, per TheDailyMeal.com, “Naan is a leavened bread made from maida, an Indian white flour that is very delicate and powdery, similar to pastry flour. It is eaten most often with curry, used instead of a spoon to sop up all of the sauce and to pick up vegetables (and meat).”
We are repurposing Nann flatbread today! Instead of using it as a utensil to soak up food, we are using it as a landscape for our white cheese pizza. (Hint: you can also bake Naan flatbread in your oven for a few minutes and use it in place of warm rolls in your meal. Or bake it a bit longer and cut it into triangles, and you’ll have crispy chips for salsa.)
Recipe: Margherita Naan Flatbread White Cheese Pizza
(with fresh mozzarella, roasted tomatoes, and aromatic fresh basil).
Pictured on the left at the top of this post.
This recipe is straight from the Wegmans Food Markets Magazine and it’s an Italian classic flavor – similar to a Caprese salad on top of the bread!
1 Naan Flatbread (plain or your favorite flavor)
1/3 cup roasted red tomatoes, drained (reserve 1 tsp. oil)
4 oz. fresh mozzarella cheese, thinly sliced
Fresh Basil, washed and shredded
- Pre-heat oven to 350 degrees.
- Assemble pizza: first the cheese, then the tomatoes, then top with the basil
- Drizzle reserved oil on top
- Place on cookie sheet in oven and bake for 5-7 minutes, until edges and bottom start to brown
- Transfer to serving plate and serve.
Food Mingle Blog Alternatives and Substitutions:
- Use any of your favorite veggies in place of the artichokes and/or peppers. Other great combinations include broccoli and mushrooms, peppers and onions, spinach and garlic, etc.
- For crisper crust, place Naan flatbread directly on oven grates for the last few minutes of cooking
- If grilling instead of baking:
Preheat grill on MED 10 min or set pizza stone in cold oven; heat 15 min at 450 degrees. • Clean grill; coat cleaned grill grate lightly with vegetable oil.• Top naan with mozzarella and tomatoes. • Drizzle oil.• Grill, lid closed, 2-5 min, until cheese melts and crust begins to brown at edges.• Top with basil.
Yield: 2 servings per each Naan Flatbread
Source: Wegmans Food Markets Magazine and http://www.wegmans.com
Recipe: Garden Veggie Naan Flatbread White Cheese Pizza
(with fresh mozzarella, marinated artichoke hearts, marinated/roasted red peppers,
and sweet roasted garlic). Pictured on the right at the top of this post.
I concocted this recipe from others in the Wegmans Food Markets Magazine and what I liked on the supermarket Mediterranean olive bar. You don’t need to add any olive oil to the bread if you are using marinated vegetables. However, you may want to add 1 tsp or so of olive oil to the top of the bread if you are using fresh vegetables (which don’t have any oil reserve).