Posts tagged margarita

Naan pizza

Saturday night I had hungry kids and zero energy. While this usually equals a lackluster standard grilled cheese and top ramen for dinner (honestly, top ramen is on my comfort food list), I wanted to do something fun and different for my crew. Roaming through the fridge I stumbled on an idea (I’d been to Costco earlier that day which explains both my exhaustion and my superpack of naan): using naan, which is an Indian flatbread kinda like a pita but with more heft and a dose of clarified butter (called ghee) that I thought might make for a crispy crust with pizza fixins.

I made two version of naan pizzas: a traditional ham and cheese pizza and a margarita version. The meal was quick and easy. More important, it passed the ‘mom, can-you-put-this-in-my-lunch-for-school’ test.

*Next time I might try going for more traditional Indian flavors, maybe sauteing spinach and putting it with a creamy cheese for riff on palak paneer.

Here’s how I put it together.

Naan-traditional pizza (Ok, I liked this pun, but my teenager just rolled her eyes)

Preheat the oven to 400 degrees and slather each naan piece with spaghetti sauce. Top with pepperoni, green peppers, sausage, olives, or whatever you have on hand, cheese, and pop in the oven for about 15 minutes or until the cheese is golden.

Margarita naan pizza

Preheat the oven to 400 degrees and lightly brush the naan with olive oil. Top the flatbread with thinly sliced tomatoes, fresh ground pepper, fresh or dried basil and mozzarella cheese. Normally, margarita pizza has fresh mozzarella on it, but since I didn’t have any I used pieces of a Laughing Cow light Swiss cheese wedge and then grated mozzarella. I like the creamy cheese combined with the broiled.

Your turn–Have you ever tried naan? Are you a fan?

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Meatball margarita pizza

Here’s a good reason to start hunting for a good Italian deli in your area–meatballs. Of course, fresh pizza dough, mozzarella, homemade sausage and pasta make the list too, but when I want a quick meal, I’ll often pick up meatballs and sauce at Alesci’s then all I have to do when I come home is make the pasta.

But meatballs have so many possibilities–why not as a pizza topping? I merged two of my kids’ favorite Italian meals–meatballs and margarita pizza for these mini-meals.

Recipe

Prep time: 15 minutes

Servings: 4 mini-pizzas

Ingredients

1 bag pizza dough

1 1/2 cups marinara or pizza sauce

1 bunch basil

8-12 ounces fresh mozzarella

12 meatballs*

Directions

  1. Preheat the oven to 425 degrees.
  2. Divided the dough into four equal pieces using a floured knife.
  3. Roll each dough piece out into a 5-6 inch circle, then place on a cookie sheet lined with parchment.
  4. Slather each pizza with sauce.
  5. Place three meatballs, mozzarella, and fresh ground pepper on top.
  6. Bake for 10 minutes, remove pizza and add basil then cook for an additional 5-10 minutes or until cheese is golden. (You can leave the basil on the whole time if you don’t mind it getting a little crispy. I actually like the basil crisped so I put it on at the beginning of cooking, it’s up to you!)

*Tweak this mini-meatloaf recipe to make your own meatballs. Cut out the mustard, vinegar, Worcestershire, tabasco and add plenty of torn fresh basil and dried oregano instead.

Coming up later this week:

  • Breakfast pizza failure
  • Apple Gruyere pizza (a new favorite)
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