Naan Pizza!

This is one of my favorite low maintenance vegetarian dinners. It is the collision of two beautiful worlds, two of my favorite countries: India and Italy. Is there anything “authentic” about this “dish”, in either culture? Oh my God no. It probably horrifies purists of either cuisine. But it is 1) easy 2) reasonably healthy 3) entirely customizable and 4) *delicious*.

Here’s how I do it, adapted from Umami Girl.

Naan Pizza

Servings: 2

Time: 15 minutes

Ingredients:

• 2 pieces any kind of naan
• 1 1/2 tbsp olive oil
• 1/8 cup tomato paste
• 1/4 cup tomato sauce
• 1/4 cup grated pecorino romano cheese
• 4-8 mozzarella balls (“ciliegine”, usually found in the deli of your grocery store)
• a few spinach leaves
• 3-4 grape tomatoes, halved
• freshly ground black pepper

Directions:

Preheat oven to 400 degrees F.

Brush the olive oil over each piece of naan. Mix the tomato paste and tomato sauce together in a small bowl to combine. Spread evenly over each naan. Sprinkle some of the grated pecorino romano on top.

Here’s where you can really go nuts, individualizing-wise, but you know me: I keep it very simple. Depending on the size of your naan, drop about 4 mozzarella balls around the sauced area. Tear up a few spinach leaves and place them around the same area along with the halved grape tomatoes.

You want to bake this directly on the rack, no pan, but I absolutely do recommend either putting some aluminum foil or another pan on the bottom of your oven to capture any sauce or cheese drippage – yes, speaking from experience. Place the naan on the rack and bake for 10 minutes. Take it out – it should be bubbly – and crack some fresh black pepper all over.

That’s it! A 15-minute dinner (or snack) (or appetizer) (or lunch) (whatever you want)! You could add meat obviously, if you’re not vegetarian, or add pineapple or green pepper or any number of other toppings. The naan is a blank canvas for your imagination!