Thursday, Oct 18, 2018
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Mary Bilyeu


Why you should be using naan

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    Naan Pizza with Pesto and Pistachios.

    The Blade/Lori King
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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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