I'm really enjoying cooking one day a week with Chelsea, my summer intern. She's a human biology major at Brown University, where she'll be a junior in September. This isn't the first time we've cooked together; when she was in middle school, Chelsea and her mom came to my family cooking classes with other local kids and their parents. She's interested in easy, economical and healthy recipes she and her roommates can make during the school year, so we're trying some new things and fine-tuning some of her favorites. The basic quick and easy garlic naan pizza was Chelsea's idea; we added our own marinated roasted peppers, plus basil from the garden. Naan is a soft bread, a bit puffy; my grocery store sells white, wheat, or garlic (and you know which one makes the best pizza). Buy ready-to-eat naan in the bakery department of your supermarket; if you can't find it, use pita bread instead.
Quick and easy garlic naan pizza with roasted peppers and cheese
1 package of garlic naan (2 breads)
8 oz sliced fresh mozzarella
1 roasted bell pepper, homemade or store-bought, sliced into 1/2-inch lengths
1 Roma tomato, sliced thin
1-2 Tbsp grated Parmigiano-Reggiano cheese
Fresh black pepper
Extra-virgin olive oil for drizzling
3-4 fresh basil leaves per pizza
Preheat oven to 400°F. Set the two naan breads directly on a rimmed baking sheet.
Top each bread with (in this order): a few slices of mozzarella, some strips of roasted bell pepper, tomato slices, some gratings of Parmigiano-Reggiano cheese, a pinch of black pepper sprinkled here and there, and a drizzle of olive oi;.
Bake for 10 minutes or until the mozzarella cheese is melted. Remove from the oven. Tear the basil leaves into small pieces, and drop them onto the hot pizza. (The basil will turn brown from the heat of the pizza, but the heat is what releases the flavor of the basil. So, don't worry about the color.) Serve hot or at room temperature.
Other recipes that use these pantry ingredients:
Garlic and cilantro naan bread, from My Kitchen Snippets
Naan, fluffy style, from Andrea Meyers
Prosciutto, parmesan and spinach pizza, from Kirsten's Recipes
Asparagus and Meyer lemon ricotta pizza, from Figs with Bri
Homemade Margherita pizza, from SacFoodies
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