Recipangles – Summer of Pizza returns

3 08 2010

Pizza is most definitely my favourite food.

I’m a strange Indian girl who is not a huge fan of traditional Indian food. I’ve always been a picky eater and I know it sounds crazy, but I’ve always preferred bland food over intense flavours, the very thing Indian food is known for. Of course, as I’ve gotten older, I’ve become more adventurous with food, but pizza is still my all-time fave.

Last summer I discovered the deliciousness of Amy’s Kitchen organic pizza and went on a spending spree to indulge my taste buds.

This summer, my bank account can’t support my Amy’s Kitchen or fast food pizza joint pizza habit, so I’ve gotten thrifty and healthy.

Instead I’ve been over indulging on veggie-overloaded naan pizzas.

Red onions, mushrooms, broccoli, spinach and zucchini topped with marble cheese on a whole wheat naan

It’s such a quick and delicious meal. I’ve made pita pizzas in the past using thin whole wheat pitas to cut down on the carbs, but they weren’t as satisfying as these pizzas are. I do enjoy thin crust pizzas, which this is in comparison to traditional store bought or restaurant crusts, but naan bread is a bit more doughy and dense (but in a fluffy way) than pita bread.

Here’s my quick, cheap and easy way of making them:

Saute your veggies for a few minutes to cook and soften first (I used red onions, mushrooms, broccoli, zucchini and spinach and cooked them for about 5 mins on medium)

For convenience sake, I bought canned pizza sauce (Unico is my favourite brand with Primo coming in a close second). You need a special tandoori oven to make a proper naan, so that also has to be store bought from either the grocery store or from a restaurant.

Top your naan with pizza sauce and your cooked veggies

My other time-saving trick was to use sliced cheese from the deli section of the grocery store.

1 slice of havarti (this one had jalapeno peppers in it for some added zing) ripped apart to cover the toppings

It obviously doesn’t take long to shred cheese or use already shredded cheese, but the slices pull double duty for sandwiches. (Oftentimes blocks of cheese get moldy in my fridge from infrequent use, so deli slices are a better choice for me.)

Into the toaster oven it goes...

I use the toast function on the toaster oven and set it to between medium and dark. Approximately 3-5 mins.

And out comes the finished product!

Oops, I forgot to mention I added some leftover chicken breast to the above pizza.

Here’s a breakfast pizza I made with turkey bacon, scrambled eggs, spinach, red onions and mushrooms:

Breakfast pizza

As you can tell, red onions and mushrooms are my pizza staples. I can’t eat pizza without them! (Well I can, but it’s never as good!)

What are your favourite pizza toppings?




One response

24 01 2012
Countdown to Jamaica… « All Angles

[…] homemade dressing (recipe below). Snack: Jell-o Chocolate Indulgence Mousse Temptations Dinner: Naan Pizza with onions and mushrooms Dessert: Toffee chip cookies […]

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