DINNER FOR ONE

Why you should be using naan

12/3/2017
BY MARY BILYEU
BLADE FOOD EDITOR
  • FEA-dinnerforone3-3

    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

    Contact Mary Bilyeu at mbilyeu@theblade.com, and follow her at facebook.com/thebladefoodpage.