Real Recipes From Real Home Cooks ®

individual na'an pizzas

Recipe by
Heidi Hoerman
Hingham, MA

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.

yield 2 serving(s)
prep time 15 Min
cook time 15 Min
method Broil

Ingredients For individual na'an pizzas

  • 2 sheet
    na'an bread (individual pizza sized
  • 2 Tbsp
  • 1/3 c
    basil leaves, chiffonade
  • 1/3 c
    roasted red pepper, sliced, in oil
  • 1/2 c
    sausage crumbles, cooked (frozen okay)
  • 4 oz
    cheese, shredded
  • optional
    olive oil spray for top

How To Make individual na'an pizzas

  • na;an on sillicone pizza sheet
    (If Na'an is frozen and/or raw, thaw and/or bake as instructed on package. Let cool.) Preheat oven on "low broil."
  • na;an on sillicone pizza sheet
    Put 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.
  • Na'an covered with pesto.
    Spread 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.
  • unbaked na'an pizza before shredded cheese
    Optionally, spray each pizza with a sheen of olive oil.
  • na'an pizza baked and quartered for easy eating.
    Place 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.