I love pizza. I’m not the only one, it seems. Pizza is loved by everyone from kids, to adults, to ninja turtles. So one day I decided to make my own from scratch, including the sauce, which in my opinion is what makes or breaks a good slice. Now back in the day I used to work at a Domino’s so I picked up a few tricks along the way. I know, you might say Domino’s ain’t pizza, and you’d be absolutely right. The crap they serve at Domino’s is nothing but a high fructose, over processed mess. The principles are the same though. Pizza is super simple. It’s just dough, sauce, and cheese. Like all Italian cuisine, it’s the ingredients that really make a good pie.
Making dough from scratch, though, can be a pain in the ass. There is all that pulling and kneading and getting the yeast to rise properly. Ain’t nobody got time for that (do people still say that?) There is, however, the perfect substitute for home made dough that comes from a completely different culture; naan. Naan is an Indian flatbread that is super fluffy and crisps up beautifully. You can buy them at a ton of grocery stores and are usually sold by the brand Stonefire. They are good but they are also pricy as hell and only come in packs of two. I find the ones from Trader Joes are just as good if not better and come in packs of eight or ten for way less the price you’d pay for Stonefire. Plus, Trader Joe’s has Garlic Naan which is just perfect for a savory dish like this. You can find it in the freezer section.
In another post, I have the recipe for my Garden Marinara Sauce. The recipe makes about 1 quart and is what I will be using in the recipe.
Grilled, these Garlic Naan Pizzas crisp up beautifully. If you’re an apartment dweller and don’t have access to a grill, that’s cool, man! A skillet will do just fine. Enough of me waxing poetic about pizza. Ha! Pizza poetry! Is that a band? If not it should be. Let me show you how to make one of these bad boys.
Take a naan and put it on a flat surface. Duh. Then either using a small gravy ladle or regular spoon, put a healthy sized dollop of slightly warmed sauce on it. Spread it out in a concentric circle. Then top with coarsely grated fresh mozzarella cheese.
You can either throw them on a grill at medium heat or put them in a skillet. Cook the naan until the cheese is melted and the naan is crispy but not burnt. That’s it! Pizza Power!
I love to top these Garlic Naan Pizzas with Balsamic Caramelized Red Onions, thinly sliced basil, capers. If you want meat on your pizza I’d suggest pan fried sliced pancetta, which adds a delicate, salty flavor to the pizza. Pick your own toppings if you want, but I’d stay away from heavy larger toppings as these things aren’t that big and they’d get weighed down.
- 3 – 4 Garlic Naan Breads
- 1 lb Fresh Mozzarella
- 1 Quart [url href=”http://www.taoofnom.com/homemade-garden-marinara/” target=”_blank” title=”Homemade Garden Marinara”]Homemade Garden Marinara Sauce[/url]
- 1 Batch [url href=”http://www.taoofnom.com/balsamic-caramelized-red-onions/” target=”_blank” title=”Balsamic Caramelized Red Onions”]Balsamic Caramelized Red Onions[/url](optional)
- Sliced Pan Fried Pancetta (optional)
- Capers (optional)
- Thinly Sliced Basil (optional)
- To assemble pizzas, Place a naan directly on the grill over medium heat. If you don’t have a grill, use a heavy skillet on the stove.
- Sauce by taking a small ladle full of sauce and spreading it in a circular motion outward.
- Top with cheese and whatever toppings you want.
- Pizza is done when the naan is crispy and the cheese is melted. (about 5-7 minutes per naan)
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