Recently I have re-discovered "naan-pizza" or Pizza like I used to eat in India as a kid, and I'm loving it! My kids are loving it too! So here is my twist to "naan-pizza" creating a healthy version of it.
Ingredients:
-------------
A flatbread or Naan base for the Pizza
For the toppings:
Medley of vegetables used in fajitas or vegetarian quesadillas. I go for finely chopped veggies. It helps settle well on the pizza.My favorites are:
1. Onions
2. Peppers
3. Sweet corn
4. cauliflower
5. Broccoli
6. Carrots
7. Black-beans
Ketchup or pasta tomato sauce for base.
Cheese to top it.
Process:
----------
1. Stir-fry the vegetables you want to as toppings for the pizza in a sauce-pan. I use 1 tsp olive oil and stir-fry at high heat to keep some crunch in the veggies and giving it a little bit of char.
2. Add salt to taste and Italian spice to the vegetables for taste.
3. Keep aside for topping.
4. Take a flatbread or naan base for the pizza and lightly oil it at the bottom for better crunch.
5. Take a pan and put the flatbread/naan on it, butter-side down, on mid to low heat.
6. Top the flatbread/naan with Ketchup or pasta sauce (I use 1 tbsp per pizza, but if you kids like more tangy version you can use more), and spread.
7. Add the vegetable toppings on top of the pizza making a 1 cm thick layer of toppings on it.
8. Add cheese as little or as much as you like.
9. Cover the pan and let the pizza cook for 2-5 mins, until cheese melts and pizza base gets crispy.
10. Take off the heat, let cool for a minute and serve!
Ingredients:
-------------
A flatbread or Naan base for the Pizza
For the toppings:
Medley of vegetables used in fajitas or vegetarian quesadillas. I go for finely chopped veggies. It helps settle well on the pizza.My favorites are:
1. Onions
2. Peppers
3. Sweet corn
4. cauliflower
5. Broccoli
6. Carrots
7. Black-beans
Ketchup or pasta tomato sauce for base.
Cheese to top it.
Process:
----------
1. Stir-fry the vegetables you want to as toppings for the pizza in a sauce-pan. I use 1 tsp olive oil and stir-fry at high heat to keep some crunch in the veggies and giving it a little bit of char.
2. Add salt to taste and Italian spice to the vegetables for taste.
3. Keep aside for topping.
4. Take a flatbread or naan base for the pizza and lightly oil it at the bottom for better crunch.
5. Take a pan and put the flatbread/naan on it, butter-side down, on mid to low heat.
6. Top the flatbread/naan with Ketchup or pasta sauce (I use 1 tbsp per pizza, but if you kids like more tangy version you can use more), and spread.
7. Add the vegetable toppings on top of the pizza making a 1 cm thick layer of toppings on it.
8. Add cheese as little or as much as you like.
9. Cover the pan and let the pizza cook for 2-5 mins, until cheese melts and pizza base gets crispy.
10. Take off the heat, let cool for a minute and serve!
