As many of you know, I am of Italian descent and married to an Indian. (As one grumpy Twitter user put it, I belong to the same “cult” as Sonia Gandhi. Ha!) Most of the cooking that takes place in our home is either Indian or Italian – not much else. Sometimes there is fusion, like in this dish below. This is how I earned my nickname: Indalian Stallion.
A couple of years ago, I modified a flatbread pizza recipe I found at Real Simple to use what is referred to in American supermarkets as “naan.” Those of us who have visited India or even an Indian restaurant know that this product is not really naan, it’s a flatbread, but nevertheless, I do still enjoy making pizza with store-bought “naan.” It’s about the quickest, easiest dinner you can make and very hard (if not impossible) to screw up.
Note: For those of you not familiar, naan is an amazing Indian bread baked in a tandoor (or clay oven. Now you know where the term ‘tandoori chicken’ comes from. We tried to find an Indian restaurant that would deliver a tandoor to our wedding venue for freshly made naan, but alas, they’re hard to lug.) It is quite literally to die for. I have been meaning to make my own at home, tandoor-less, but haven’t gotten around to it yet. You’ll be the first to know when I do.
The best thing about this naan pizza is that you can do anything with it. I’ve made it with tomato sauce, basil pesto sauce, mozzarella cheese, parmesan cheese, vegan cheese, mushrooms, eggplant, spinach… just about anything! This means that aside from the store-bought naan, the ingredients and quantities are up to you.
Preheat the oven to 350 degrees.
Brush each naan with 1 tbsp or so of the sauce of your choice (pesto is killer, IMO).
Top with veggies, cheese, etc. (If you use fresh spinach leaves, put a ton of them because they will shrink.)
Cook for 10 minutes or so until the naan is crispy.
Slice and eat! 1 naan pizza is enough for 1 person, especially if you have it with salad on the side.