A couple packages of Naan (Indian flat bread) for some fast, deliciously soft pizza crusts, veggie toppings, tomato sauce, shredded mozzerella cheese, and a glass of Cabernet in the corner up there. (For me, not for the pizza.)
Pasta sauce, pizza sauce. Tomato, tomato. Garlic roasted garlic sauce? That sounds like it belongs on pizza to me.
Diced peppers and mushrooms for a couple of grown up veggie pizzas.
Plus a handful of spinach ’cause it’s The Greener March Challenge after all! Saute peppers and mushrooms in a little butter or olive oil, add the spinach last, after your other veggies are soft. Once you’ve added the spinach put the lid on top for a minute or two to let your greens cook down, stirring occasionally.
Preheat oven to 500. Naan pizza is awesome because it cooks really quickly – and it’s incredibly GOOD. I put the naan in the oven for 2 minutes (set the timer!) to let it crisp up, and then I added the tomato sauce, mozzarella cheese and sauteed veggies to two of the naans. I remembered to sprinkle a little Parmesan on all of them at the last minute.
Pizza Construction Phase: Complete!
At 500 degrees, they only need to bake for 5 – 6 minutes, so be sure to set the timer!
If you need your veggies or cheese to brown up a little more after they’ve baked for 6 minutes, put them under the broiler at 550 for an additional 1 – 2 minutes. (For the love of all that is Italian food on Indian bread, SET THE TIMER!)
Am I the only one who has burned things under the broiler because I didn’t set the timer? Oh it’s only 1 minute, I won’t forget…
Yeah, right. SET THE TIMER!
Allow pizzas to sit and cool for about 10 minutes, then cut, serve and dig in!
Spinach on pizza? Yes please.
Veggie pizza tonight with a small side salad.
Mixed greens with olive oil and balsamic, a little carrot and the leftover green pepper.
An easy dinner on a Friday night in with the family. A dinner I did not ruin because I set the timer.