AuthorAnn Ogden GaffneyHappy pizza happened when I was looking for a quick lunch and decided to repurpose into pizza a leftover naan bread with some tomato and mozzarella I had in the fridge. It was an epiphany. Naan is sweet, yeasty and a fabulous foil for all kinds of savory toppings as few or as many as you like. And fast! Here is my favorite tomato mozz classic plus some salty oil cured olives, topped a little arugula salad for good healthy measure once it comes out of the oven. Easy peasy!
Preheat the oven to 425F. Line a baking sheet with parchment paper.
Place the naan bread on the lined baking sheet. Drizzle with a little of the olive oil and sprinkle with crumbled rosemary needles. Place in the oven and bake until the bread is warm and starting to crisp a little round the edges. Remove from the oven.
Divide the cherry tomatoes and olives evenly over the 2 naan breads and lay the mozzarella on top. Keep it away from the very edges and leave some gaps as it will spread as it melts. Slice a little more if you need it, especially if you’re an extra cheese kinda person. Return the naan to the oven and cook for 10 minutes or until the mozzarella melts and starts to get brown spots.
Meanwhile, toss the arugula with the remaining olive oil and a pinch of salt. Set aside.
Remove the pizzas from the oven, plate and heap the arugula on top. Eat!
Quick Tip:
I make these pizzas in my toaster oven as they are the perfect size for it, but it’s just as easy to make them in the main oven, especially if you’re making 3 or 4. Once the cheese has melted, you can put the pizzas under the broiler for a couple of minutes to lightly brown the cheese. Take care not to burn the naan!
Happy pizza happened when I was looking for a quick lunch and decided to repurpose into pizza a leftover naan bread with some tomato and mozzarella I had in the fridge. It was an epiphany. Naan is a fabulous foil for all kinds of savory toppings.
Serving Size 1/2 naan
Servings 4
Ingredients
Directions
Preheat the oven to 425F. Line a baking sheet with parchment paper.
Place the naan bread on the lined baking sheet. Drizzle with a little of the olive oil and sprinkle with crumbled rosemary needles. Place in the oven and bake until the bread is warm and starting to crisp a little round the edges. Remove from the oven.
Divide the cherry tomatoes and olives evenly over the 2 naan breads and lay the mozzarella on top. Keep it away from the very edges and leave some gaps as it will spread as it melts. Slice a little more if you need it, especially if you’re an extra cheese kinda person. Return the naan to the oven and cook for 10 minutes or until the mozzarella melts and starts to get brown spots.
Meanwhile, toss the arugula with the remaining olive oil and a pinch of salt. Set aside.
Remove the pizzas from the oven, plate and heap the arugula on top. Eat!
Quick Tip:
I make these pizzas in my toaster oven as they are the perfect size for it, but it’s just as easy to make them in the main oven, especially if you’re making 3 or 4. Once the cheese has melted, you can put the pizzas under the broiler for a couple of minutes to lightly brown the cheese. Take care not to burn the naan!
