Margherita Naan Pizza
Serves: 4 | Prep: 5 min | Cook: 10 min | Ready: 15 min
INGREDIENTS
2 naan bread slices
6 pieces fresh mozzarella
cheese sliced to ⅓ inch thickness
2 tomatoes sliced as thin as possible
10-12 leaves basil
6 cloves garlic pressed or
2 T. minced garlic from jar
3 T. Olive oil
3 T. Balsamic Vinegar
Salt & Pepper to taste
*Optional, thinly sliced pepperoni, cut
into small strips
NOTES
*This pizza also can be made on a BBQ grill or pizza oven. Make sure you really watch it the entire cooking process to avoid burning.
DIRECTIONS
Press 6 fresh garlic cloves and mix with 3 T. oil. You can also use 2 T. minced garlic from a jar.
Brush the naan bread with oil & garlic with half the mixture. Place in preheated to 350°F oven for 5 minutes to crisp up.
Remove from oven and place 6 slices of cheese on top of the naan bread, sprinkle with salt & pepper. *Optional, add small strips of thin sliced pepperoni. Next, place thinly sliced tomatoes on top and repeat with a sprinkling of salt & pepper. Place back in the oven for another 5 minutes, plus extra 2-3 minutes on broil. Watch the bread closely, if it’s too dark before 2-3 minutes remove it from the oven immediately.
Meanwhile mix the remaining oil & garlic with 3 tbsp balsamic vinegar, stirring until a smooth emulsion forms.
Chop 10–12 basil leaves.
Once pizza is baked and the edges are golden in color, remove from the oven, drizzle with however much of the balsamic vinegar mixture you would like, sprinkle with basil leaves, slice and serve.
