Thursday, March 10, 2011

Naan Bread Pizza

Naan Pizzas with Arugula Pesto

recipe adapted a bit from Sunset magazine...
Naan Pizzas with Broccoli Pesto and Arugula Salad
Photo: Jeffery Cross; Styling: Randy Mon


  • SALAD and pizzas- I used different ingredients because I used what was on hand. This is the original list, you can adapt from here.
  • 1/2  cup  slivered red onion
  • 1  tablespoon  white balsamic vinegar
  • 1/8  teaspoon  kosher salt
  • 1/8  teaspoon  pepper
  • 4  naan breads (3 oz. each)
  • 3/4  pound  Italian turkey sausages, casings removed
  • 1/4  cup  diced roasted red peppers
  • 8  pitted kalamata olives, quartered
  • 3/4  cup  manchego cheese shaved with a vegetable peeler
  • 1  tablespoon  extra-virgin olive oil


1. Make pesto
2. Start salad: Combine onion, vinegar, salt, and pepper in a bowl; set aside.
3. Make pizza: Put naan on baking sheet; bake until lightly toasted, about 5 minutes. Brown sausage in a large nonstick frying pan over medium-high heat, breaking into chunks, 8 to 10 minutes. Spread naan with pesto, then arrange sausage, peppers, olives, and a layer of manchego on top.
4. Bake until cheese softens, 8 minutes. Add arugula and oil to vinegar mixture. Toss to coat; arrange over pizzas.

It was really good and plenty to eat for the 2 of us. Serve with a small salad and its a great dinner. Enjoy!