Naan Pizza: One Pizza, Three Ways!

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Photo Credit: Mette Nielsen

You want a pizza with bold, interesting flavors, a surprise. Your friend has a yen for Mexican, when it comes to pizza, she’s tired of the same old same old. And then, there are those guys who insist pizza isn’t pizza without salami, tomatoes, and, of course, cheese.

Here’s how to satisfy all tastes, all at once. Take a round of lavash or naan, toast it light in a moderate-hot oven then top with whatever your imagination conjures. Naan and lavash make the perfect platforms for creating a world of flavors. Forage your fridge for delicious leftovers (steak, chicken, cooked veggies); wrangle the last of the artisan sausage and the odd piece of great cheese. You can make individual pizzas or split them in halves or thirds for variety. Here’s a few combinations to get you started:

Preheat the oven to 400 degrees F. Place the naan or lavash directly on the oven grates to toast slightly, about 5 minutes. Remove and place on a baking sheet. Top with any of the following ingredients below. Return to the oven until the cheeses are bubbly and the ingredients are heated through, about 10 to 15 minutes. Note: If you are planning to create several different kinds of pizzas on one round, it’s best to cut before topping.

 

  • Traditional Pizza: pizza or tomato sauce, chopped fresh scallions, sliced salami, shredded Parmesan cheese.
  • Greek Pizza: Fig & Greek Olive Tapenade, chopped oregano, chevre or crumbled feta, drizzle of good olive oil.
  • South of the Border Pizza: canned or cooked black beans, drained, chopped green peppers, sliced cherry tomatoes, crumbled queso fresco.