DINNER FOR ONE

Why you should be using naan

12/3/2017

BY MARY BILYEU
BLADE FOOD EDITOR

Naan Pizza with Pesto and Pistachios.

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.