It’s the end of week and we are going out of town in a few days, so I’m on a mission to use up all the randoms in the refrigerator. I’ve been wanting to make homemade pizza, but kneading dough isn’t my idea of fun after a long day of keeping up with a toddler and freshly walking baby. I got the bright idea to use some leftover Indian Naan as the pizza crust. (If you are unfamiliar with naan, it’s sort of like a thick tortilla that can be served with most dishes. Real Indian cooks would make their own, but everyone else buys it frozen or in these kind of packages.)
I put tomato sauce on top, leaving a little bit of crust space. Then I added leftover cheeses, sliced bell peppers and sausage. I baked them on a lightly oiled cookie sheet at 350 degrees for about 15 minutes. That’s it.
There are so many ways this can be varied. They make different flavors of naan and of course there are so many different sauces, cheeses and toppings. Because they are small, I can make them tailored for each of our preferences and it’s a great way to use up leftovers from the week.
Now I have a new Friday night regular.