I think one of the best food discoveries my boyfriend and I made last year was Stonefire Authenic Original Tandoor Baked Naan. We use the naan for everything! He likes to use naan as a wrap for salad. I like to make tiny breakfast masterpieces with bacon and a fried egg using the mini size. We’ve also made quite a few pizza recipes using the naan instead of pizza dough — without knowing it, you’ve already seen Stonefire’s naan here, here, here. It’s just the best, especially when it comes to a quick, easy, but delicious and filling dinner. (I always keep a package or two in my freezer because they keep perfectly and can be completely defrosted in a minute.)
A few weeks ago, after a particularly rough couple of days, my boyfriend put together a dinner of naan pizza three ways. He made one with basil pesto as the sauce, sliced mozzarella, and thinly sliced prosciutto on top. The second pizza also used basil pesto as the sauce, sliced mozzarella, and thinly sliced fresh tomatoes, with a drizzle of balsamic vinegar on top, like a cousin of the caprese salad. And the third was nice and simple with pizza sauce and sliced mozzarella. Mmmmmmm, I know.
The pesto prosciutto pizza was our favorite, followed closely by the caprese-inspired pizza. This really was no surprise, since we are generally of the opinion that “pesto is best-o”. Let me tell you — the smell of pesto on warm naan cannot be beat.
So here’s the deal: What we’ve found works best is to toast the naan in the oven for a few minutes before loading on the toppings. After it’s warm and toasted, brush on the sauce and your toppings, and pop it back under the broiler for a minute or so. Keep an eye on your naan! You want a nice crust, not a burned one.