Thursday, May 17, 2012

Tip: Use Naan as pizza crust

I saw an interesting tip in the Publix ad the other week. Next to the picture of Tandoori Naan on sale was the suggestion to use Naan to make pizza. I thought it sounded like an odd mix of cuisines, but I thought it was worth a try. I bought a package of two of the garlic Naan, as well as some fresh mozzarella and sauce. It was delicious, and they were a good size for individual pizzas.

Photo by MoHotta18
 I've made this twice now, and I have a couple of tips I've learned from the experience. You'll want to use less sauce than a pizza made from dough. The sauce doesn't absorb as much, so the sauce is more likely to form a slick under your cheese. Nobody likes to take a bite of their pizza and have all the cheese slide off. Second, put the Naan directly on the rack in the oven or put it on a cooling rack and put that in the oven for easier removal. If you put it on a cookie sheet, the bottom doesn't crisp up and you end up with a pretty floppy pizza. With the bottom unshielded from the heat of the oven, the bottom crisps up nicely without burning and the crust holds up better to the toppings, which makes the pizza easier to eat.

Naan Pizza

2 pieces of garlic Naan
Pasta or pizza sauce
Fresh mozzarella, shredded
Other toppings of your choice (i.e. red pepper flakes, basil, pepperoni, etc.)

Build your pizza on a peel or cooling rack depending on whether you will cook it on the oven's rack or the cooling rack. Preheat the oven to 400 degrees.
Add desired toppings to Naans and transfer to the center rack of the oven. Rather than timing the pizza, keep an eye on it, and pull it out when the cheese gets to your preferred point of brown and bubbly. (It's nice that you don't have to make sure the crust is cooked.)

- Katy

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