Pizza on Naan? Yes. Forget any rules or pesky wording when it comes to the definition of pizza. We've built pizza on crusts of cauliflower, pita pockets and now, Naan. No matter the base, they all spell Delicious! Our friend Lili is to thank for this yummy combo. She's the mastermind behind the enormously popular condiment line Delightful Palate. Be sure to check out her cooking classes. You'll be a master of flavor in no time!
Photo Credit Brittney Green
1 Tbl Shallot Extra Virgin Olive Oil, plus extra to serve
1 red or green chile, thinly sliced
3 cloves garlic, thinly sliced
2 medium potatoes, peeled and thinly sliced
2 large pieces of Naan
½ cup mascarpone or Greek yogurt
¼ cup grated Parmesan cheese
2 pork and green onion sausages or Chicken and jalapeno sausage, removed from casing
1 ½ cups grated mozzarella
2 cups baby kale or arugula
Preheat oven to 400 degrees. Heat the Shallot Extra Virgin Olive Oil in a large non-stick frying pan over high heat. Add the chili, garlic, potato, salt and pepper and cook, stirring, for 5-6 minutes or until lightly golden and cooked through. Set aside. Wipe out skillet and brown sausages. Set aside.
In a small bowl mix together the mascarpone and Parmesan cheese. Brush the Naan with 1 tablespoon of Shallot Extra Virgin Olive Oil. Spread the Naan with the mascarpone mixture. Top with the potato mixture, sausage and mozzarella. Place on a parchment-lined baking sheet and cook for 10-12 minutes or until golden and crispy. Finish by topping with kale or arugula, and drizzle with Shallot Extra Virgin Olive Oil.