Naan pizza


My little sister had a request: can you give me a recipe to make in 15 minutes or less? And, while I just wanted to say "no" to be difficult, it got me thinking. I love to cook, but there are some nights that I don't have the wearwithall to make it happen. So, I point to a recipe that I don't even think of as a recipe. It's something I started making in summer school in college - before Pinterest was a thing and people had Gmail accounts and texting didn't come in an unlimited format.

I present to you naan pizza with bitter-ish power greens, nutty squash, tangy goat cheese and creamy ricotta. I like to add a touch of red chili flake and a drizzle of honey to further balance out the flavors. The cool thing about this recipe is that you can easily cut out the cheese if you have a Dairy Thing and that they make gluten-free naan bread if you have a Celiac Thing. It's a win all the way around.

This serves two hungry people, takes 20 minutes or less and is delightful with a side salad.

What you need

2 pieces of naan

5 oz baby kale

1 large yellow squash, ends removed and sliced into 1/4-inch rounds

2 oz (about 3 tbsp) goat cheese

6 tbsp ricotta cheese

Honey, optional  

1 tsp red chili flakes, optional  

Olive oil, as needed

Salt, to taste

Freshly cracked black pepper, to taste

How to do it

Preheat oven to 450-degrees F. 

Sauté yellow squash in a tablespoon of olive oil over medium-high heat for 5 minutes; season with salt and pepper to taste while the squash cooks. Remove squash from pan, and place on paper towels to drain excess liquid.

Place baby kale into the same pan with about a tablespoon of olive oil, and sauté for two minutes, or until the kale is entirely wilted but still vibrant and green. Season with salt and pepper to taste while the kale cooks. Remove the kale from pan and place on paper towel to drain away and absorb any excess liquid.

Rub about a teaspoon of olive oil over the surface of each piece of naan. 

Divide kale, squash, goat cheese and ricotta evenly over the two pieces of naan. 

Place naan pizzas on baking sheet and bake for 10 minutes at 450-degree F. 

Remove pizzas from the oven and sprinkle red chili flakes over the top the pizzas and finish each with a drizzle of honey.  Bon appetit!

Refrigerate leftovers for up to three days; this naan pizza is easily reheated in the microwave or oven. 

You can also pre-assemble the pizzas and pause the process before you get to baking them to serve at a later date; heat at 425-degrees F for 15 minutes after removing from the fridge.