individual na'an pizzas
Packaged na'an (Indian flat bread) makes great individual pizza shells! This recipe is tomato-free to avoid allergies. Spaghetti sauce may be used instead of pesto and other toppings may be used. The pictures are from later iterations of this pie -- garlic na'an as base, changed toppings include: no chiffonade basil, pesto, roasted red pepper in oil, oil-cured olives, sauteed wood-ear mushrooms/shallots/garlic, and "Big Y" (grocery store brand) shredded mix of mozzarella and smoked provolone.
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yield
2 serving(s)
prep time
15 Min
cook time
15 Min
method
Broil
Ingredients For individual na'an pizzas
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2 sheetna'an bread (individual pizza sized
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2 Tbsppesto
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1/3 cbasil leaves, chiffonade
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1/3 croasted red pepper, sliced, in oil
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1/2 csausage crumbles, cooked (frozen okay)
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4 ozcheese, shredded
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optionalolive oil spray for top
How To Make individual na'an pizzas
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1(If Na'an is frozen and/or raw, thaw and/or bake as instructed on package. Let cool.) Preheat oven on "low broil." -
2Put both sheets of Na'an on perforated silicone pizza sheet on a sheet pan. If no silicone sheet pan available, use rack on sheet pan.
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3Spread pesto on Na'an as you would butter on bread. Distribute on each pizza, in this order, basil chiffonade, roasted red pepper slices, sausage crumbles and grated cheese.
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4Optionally, spray each pizza with a sheen of olive oil.
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5Place sheet pan with pizzas on a rack set to the top third of the oven. Broil ion "low broil" temperature, checking at 5 minute intervals until cheese is melted and lightly brown. Pizza should be done in 10-15 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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