For quick take on pizza, use Indian flatbread
Naan is an Indian flatbread with a chewy texture and a puffed, slightly charred crust. Brushing the baking sheet with olive oil and then baking the naan on the lowest rack in a 400 F oven gives it a crispy texture—just like pizza crust. This recipe can be doubled. Follow this recipe with your kids.
Servings: 1-2Start to finish: 40 minutes (Active time: 10 minutes)Prepare Ingredients:1 teaspoon extra-virgin olive oil1 (8-inch) naan bread2 tablespoons pesto1/3 cup shredded mozzarella cheese12 cherry tomatoes, cut in halfGather Cooking IngredientsPastry brushRulerRimmed baking sheetSmall spoonOven mittsCooling rackSpatulaCutting boardChef’s knife or pizza wheelMake it your wayTo personalize your pizza, sprinkle a handful of your favorite toppings — in whatever combination you like — over the mozzarella. Some topping ideas: sliced bell peppers, pepperoni, sliced scallions, chopped olives, or dollops of goat cheese ricotta cheese.Start cooking:Adjust oven rack to lowest position and heat oven to 400 F. Use pastry brush to brush oil into 9-inch circle in center of rimmed baking sheet. Place naan on top of oil on baking sheet.Use back of small spoon to spread pesto over naan, leaving 1/2-inch border around edge. Sprinkle cheese over pesto, then sprinkle tomatoes over cheese.Place baking sheet in oven and bake until naan is golden brown around edges, 8 to 10 minutes.Use oven mitts to remove baking sheet from oven (ask an adult for help). Place baking sheet on cooling rack and let cool for 5 minutes.Use spatula to carefully transfer naan to cutting board (baking sheet will be hot). Use chef’s knife or pizza wheel to cut naan into wedges. Serve.
