Naan is one of the most useful ingredients to keep on hand. It freezes beautifully, and it can be ready to eat in just a few minutes.
Let it serve its traditional role as an edible tool for scooping up delicious Indian dishes. Or brush it with garlicky oil and a sprinkling of parmesan before baking it into a quick accompaniment to serve with pasta. Use it as a flatbread for a folded sandwich.
Or let it be the crust for a perfect pizza.
Buy the smaller naan, rather than full-sized ones. You can get double portions in one serving: two slices of pizza at one meal, or one to serve now and the second for a ready-made lunch to reheat the next day.
All you’ll need to go with this is a nice salad, and your dinner for one will be ready in no time.
Naan Pizza with Pesto and Pistachios
½ tablespoon butter
Generous pinch of red pepper flakes
2 thin slices red onion, halved
2 6-inch naan from a 7-ounce package
3 tablespoons prepared pesto
½ cup baby spinach leaves, shredded
1 slice provolone, diced
3 ounces fresh mozzarella, shredded
2 tablespoons roasted pistachios, finely chopped
Melt the butter in a small skillet over medium heat. Add the red pepper flakes and onion; sauté until the onion has softened and caramelized a bit.
Spread the pesto over each portion of naan, then top with the onion. Top with the spinach, the provolone, and the mozzarella; sprinkle with the pistachios.
Place the naan into a heavy, oven-proof skillet (cast iron is ideal) and bake at 400F for 15 minutes, until cheese is melted and the bottoms are crisp. Serve with a salad.
Yield: 1 serving
Source: Mary Bilyeu
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