Tonight we had the BEST and EASIEST pizza ever – but that’s NAAN of your business.
Kidding. I’m nice – really. Please don’t go. I really do want to tell you about the best and easiest pizza ever.
“Best” thanks largely to naan, Indian flat bread.
Garlic Naan for Grown Ups
Plain Naan for Pip Squeaks
Pre-heat oven to 500 degrees. If you’ve got a pizza stone, slip that sucker into the oven while it’s getting hot and then start working on your pizza toppings.
I’m also going to attribute pizza-awesomeness to my favorite the-end-of-summer-is-near pizza topping:
Shredded, Death Grip Zucchini
(that is, squeeze out as much liquid as you can after you shred it.)
At 500 degrees, this pizza only needs to be in the oven for a short while – so I gave the veggie toppings a head start by sauteing squeeze-dried zucchini, red bell pepper and onion in a little coconut oil until soft.
Three naans were topped with plain tomato sauce plus a dash of salt and garlic powder. I drizzled about a tablespoon of olive oil with a little salt on the fourth (garlic, lower right) naan to make a white pizza. Topped off with whole milk mozzarella.
Cheese and tomato pizzas for kiddos – veggie tomato and veggie white pizzas for parentos.
Carefully transferred to hot pizza stone, two at a time.
“Easiest” because it’s ready in just 5 – 6 minutes!
The veggie pizza with the olive oil base was The. Best. I was so impressed with how these turned out. I loved how fast they cooked, and naan is so good and so soft – it made the perfect pizza dough.
Signs that summer is almost over? Fading light for dinner time photos and all things pumpkin.
I’m not typically a beer drinker, but I did have a Blue Moon pumpkin brew tonight.
Make this! Just don’t expect to eat cold pizza for breakfast tomorrow – I promise there will be naan left.
(ugh, that was bad – but at least naan pizza is good!)