Thoughts and Inspiration
Who doesn't love pizza? I had some leftover garlic naan from the previous night's dinner - so of course why not throw some cheese on there with your favorite fix-ins and turn them into delicious flat-bread pizzas!? The first one is a pesto/tomato/mozzarella and the second one is a mushroom/mozzarella/truffle. Enjoy and as always, make it your own and be creative!
Ingredients for both Flat-breads
2 garlic naans
2 tsp extra virgin olive oil
Fresh mozzarella (I used medallions that I cut in half lengthwise) - the amount totally depends on how cheesy you like your pizza
Pesto Flat-bread
2 Tbsp pesto
1/2 Roma tomato, thinly sliced
Kosher salt
Mushroom Flat-bread
1/4 cup shredded mozzarella
5-6 button mushrooms, chopped or sliced
1 tsp olive oil
Sprinkle rosemary and thyme
Salt and pepper to taste
1 Tbsp white truffle oil (or any flavor infused oil - basil or garlic perhaps)
For the mushrooms: Saute mushrooms in 1 tsp olive oil on medium heat until cooked through (about 5-6 minutes). Sprinkle seasoning and remove from heat.
Heat oven to 350F. Place garlic naans in oven for 3 minutes.
Assembly:
Pesto Flat-bread - Spread pesto evenly over naan. Top with tomato slices, fresh mozzarella and a sprinkle of Kosher salt.
Mushroom Flat-bread - Sprinkle 1/4 cup shredded mozzarella evenly onto naan. Top with mushrooms and fresh mozzarella.
Place flat-breads into 350F oven for 3-5 minutes (until cheese starts to bubble). For mushroom flat-bread, drizzle 1 Tbsp truffle oil immediately after taking out of oven.
Cut into 4 pieces and enjoy!
Sprinkle crushed red pepper is desired.
Pesto Flat-bread
Mushroom Flat-bread
Finished product!
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