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Naan Pizza


I made two variations of naan pizza for dinner last night; one meatball and spinach (because I had some leftover meatballs begging to be eaten in the freezer) and one zucchini, tomato, and onion. Both were really tasty and it was tough deciding which one I wanted a second slice of, so I opted for both.


Naan pizzas are a great solution if you don't know what kind of pizza to make, the smaller size allows you to make several different kinds and it's quicker and easier than making pizza dough. If you can't find naan, use flatbread. Below are the ingredients and directions, but you can of course use any combination that inspires you.  I also refer to 'grilling', but I live an apartment so am forced to use a grill pan which doesn't give the taste that a real grill does.

2 pieces of naan bread (more depending on how many you want to make)
Fresh mozzarella cheese, sliced
3/4 cup Tomato Sauce (make your own or buy some depending on how much time you have)
1 zucchini sliced lengthwise
1/4 of onion
10 cherry tomatoes quartered
Meatballs (I had some giant meatballs leftover so I cut them up.  They were Thomas Keller's meatballs, which are amazing and I'll get back to those on another day).
1/2 to 3/4 a bag of baby spinach
1 tsp minced garlic
olive oil

1. Preheat oven to 350 to 400, using the higher temperature if you like a crispier pizza.
2. Drizzle olive oil and sprinkle salt and pepper onto zucchini and onion. then place onto heated grill and grill for 8 to 10 minutes, turning once.  Set aside until ready to assemble pizza.
3. Meanwhile cook spinach and garlic over medium heat on the stove.
4. Grill both sides of naan bread for 3-5 minutes (this is when you should go ahead and sneak some bites in of the grilled zucchini because it tastes so good)
5. To assemble pizzas, brush with olive oil, top with tomato sauce, mozzarella, and desired toppings.
6. Bake for 10 to 15 minutes, until cheese is melted and crust is a little brown.
7. Devour the pizza

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