Who doesn’t love Pizza? No one in this house, that’s for sure. We are all fans but as time goes buy I just become choosier and pickier about pizza and I have to be honest and say that none of the commercial frozen pizzas or ready-made pizza crusts are to my liking. There are a few take-out places I like OK, but there is just nothing as good as a homemade pizza.
But can I be honest here? Im not one to make my own pizza crust. I did years ago when we were first married and I know that I need to get back into it, but Ive found a fabulous little “cheat” for the crust that I wanted to share with you today: Naan Bread.
Some of you may not be familiar with Naan, which is an Indian flatbread. Traditionally you could only get Naan in Indian homes and restaurants, because it is baked in a special tandoori oven and thus has not often been commercially available. This is changing, however, and you can usually find Naan in your grocery store. You can even get them in whole-wheat! If you’re not sure, ask your grocer- its worth checking out. Mind you theres NOTHING like truly fresh, out of the oven Naan you get an your local Indian eatery, but the packaged stuff, if treated properly, can be a decent replacement for home cooking.
Using Naan for individual pizzas is super easy. Just purchase a package, make sure the are thawed if you have put them in the freezer as I do when they go on sale, and treat them like a pizza crust.
I highly recommend using a pizza stone when baking any sort of pizza crust, but I especially urge you to use one when using Naan. I tried to use a regular baking sheet once recently and the naan got over-cooked. The pizza stone, however, allows the pizza toppings to bake up beautifully and still keep the Naan soft and pliable as a good pizza crust should be. Be sure to oil your stone and then sprinkle it with some drops of water before adding the naan- this helps keep the crust moist while baking. Bake your pizza at 450 on the second rack from the top for about 15 minutes or until the toppings are melted and bubbly.
The other great thing about using Naan instead of one large pizza crust is you can individualize. Recently I made a Tandoori Chicken Pizza for myself (see the link for the recipe, it was delish!), and a more traditional pepperoni for the hubs and little Bird. Everyone was happy!
Hope you have a chance to put this tip to good use soon.
Proud to be linking up today with Tiny Tip Tuesdays at Nature’s Nurture and Works for Me Wendesdays over at We are That Family!Pin It