Cooking daily is one essential of my healthy lifestyle. No matter how busy my schedule gets I find I feel better and am more productive when I am eating well. So on those busy days i’m all about leftovers & quick meals that can be thrown together in minutes. On of my recent favorites – naan that I made once and used twice in two completely different ways!
First up was garlic naan to accompany an Indian influenced dinner of chickpeas & lentils. I loved the rich garlic flavor and fluffy naan which made the perfect vehicle for scooping up the sauces. Since the naan was quite time consuming to make I figured I would make plenty and find another use for the leftovers.
2.5 tsp yeast
1 cup warm water
1/4 cup raw cane sugar
3 tbsp almond milk
1 egg, beaten
1.5 tsp celtic salt
4 cups all purpose flour
4 cloves garlic, sliced
Directions: Dissolve yeast with warm water in a large bowl. Let stand until frothy, about 10 minutes. Stir in sugar, almond milk, egg, and salt. Add flour 1/2 cup at a time until a soft dough forms. Knead for 6-8 minutes on a lightly floured surface until smooth, place in a well oiled bowl and cover with a damp cloth – rise 1 hour in a warm place until dough has doubled in volume. Once dough has risen punch down and knead in garlic. Divide into 8 pieces and roll into balls. Place on a oiled baking sheet, cover with a towel and allow to rise another hour. Preheat a grill pan or griddle to high heat, lightly oil with grapeseed oil, roll out dough to desired thickness and grill 2-3 minutes per side until browned and fluffy. At this point you can leave the naan a little doughy inside or throw it into a preheated 350 degree oven for 10-12 minutes to cook through.
The extras made for the perfect pizza crusts which I enjoyed so much I think this recipe might become my new go to pizza dough. Dense and chewy with a fabulous garlic flavor and crisp crust it held up well to the pile of toppings I used. The savory flavor of the mushrooms and greens in combination with the earthy goat cheese and fragrant rosemary made for an insanely satisfying pizza that was absolutely delicious.
4 cloves garlic
3 tbsp olive oil
8 oz mushooms
1/2 yellow onion
6 collard leaves, cut into ribbons
1 package goat cheese
red pepper flakes
Directions: Preheat oven to 425 degrees. Place naan on a baking sheet and top with 1 clove of minced garlic and a drizzle of olive oil. In a skillet over medium heat add onions, 1 tbsp olive oil, and a pinch of celtic salt. Cook 2-3 minutes until onions begin to soften and add in mushrooms. Cook another minute or two before adding in collards and another drizzle of oil. Cook 8-10 minutes until collards are softened. Season with rosemary, salt, and red pepper flakes to taste. Divide topping between naan crusts and crumble goat cheese over each pizza. Bake 10-15 minutes until cheese begins to brown and serve!
I will definitely be making up a batch of naan again soon to see what else I can do with it!
Questions:What are your favorite pizza toppings?onions & mushrooms and after this pizza – greens!! Tips for eating healthy on the run? planning ahead & making extras
cheers to health & living well,
Kate Horning, dietitian and holistic health coach of Simply Nutritious by Kate, inspires others to eat well and live well using her Nourished Weight Loss approach. Visit her website , or connect on facebook and twitter to learn more and to join the Simply Nutritious lifestyle. Questions or interested in talking with a certified health coach? Contact Kate for a free 30 minute consultation.