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Naan, pesto make for quick pizza – The Columbus Dispatch

Naan is an Indian flatbread with a chewy texture and a puffed, slightly charred crust. Brushing the baking sheet with olive oil and then baking the naan on the lowest rack in a 400-degree oven gives it a crispy texture — just like pizza crust. This recipe can be doubled. Follow it with your kids.

PIZZA IN A FLASH

Makes 1 to 2 servings

From “Complete Cookbook for Young Chefs” by America’s Test Kitchen.

1 teaspoon extra-virgin olive oil

1 (8-inch) naan bread

2 tablespoons pesto

1/3 cup shredded mozzarella cheese

12 cherry tomatoes, cut in half

Make it your way: To personalize your pizza, sprinkle a handful of your favorite toppings — in whatever combination you like — over the mozzarella. Some topping ideas: sliced bell peppers, pepperoni, sliced scallions, chopped olives or dollops of goat cheese ricotta cheese.

Adjust oven rack to lowest position and heat oven to 400 degrees. Use pastry brush to brush oil into 9-inch circle in center of rimmed baking sheet. Place naan on top of oil on baking sheet.

Use back of small spoon to spread pesto over naan, leaving ½-inch border around edge. Sprinkle cheese over pesto, then sprinkle tomatoes over cheese.

Place baking sheet in oven, and bake until naan is golden brown around edges, 8 to 10 minutes.

Use oven mitts to remove baking sheet from oven. Place baking sheet on cooling rack and let cool for 5 minutes.

Use spatula to carefully transfer naan to cutting board (baking sheet will be hot). Use chef’s knife or pizza wheel to cut naan into wedges. Serve.