For a quick take on pizza at home, use Indian flatbread
Advertisement
Read this article for free:
or
Already have an account? Log in here »
To continue reading, please subscribe:
Digital Subscription
One year of digital access for only $205*
- Enjoy unlimited reading on winnipegfreepress.com
- Read the E-Edition, our digital replica newspaper
- Access News Break, our award-winning app
- Play interactive puzzles
*First annual payment billed as $205.00 + GST for one year. This annual subscription will automatically renew at $233.00 + GST every 52 weeks (10% off the regular annual price of $259.35). Offer available to new and qualified returning subscribers only. Cancel any time.
To continue reading, please subscribe:
Add Free Press access to your Brandon Sun subscription for only an additional
$1 for the first 4 weeks*
- Enjoy unlimited reading on winnipegfreepress.com
- Read the E-Edition, our digital replica newspaper
- Access News Break, our award-winning app
- Play interactive puzzles
*Your next Brandon Sun subscription payment will increase by $1.00 and you will be charged $17.95 plus GST for four weeks. After four weeks, your payment will increase to $24.95 plus GST every four weeks.
Read unlimited articles for free today:
or
Already have an account? Log in here »
Hey there, time traveller!
This article was published 10/12/2018 (2786 days ago), so information in it may no longer be current.
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.
PIZZA IN A FLASH
Servings: 1-2
Start to finish: 40 minutes (Active time: 10 minutes)
Prepare Ingredients:
1 teaspoon extra-virgin olive oil
1 (8-inch) naan bread
2 tablespoons pesto
1/3 cup shredded mozzarella cheese
12 cherry tomatoes, cut in half
Gather Cooking Ingredients:
Pastry brush
Ruler
Rimmed baking sheet
Small spoon
Oven mitts
Cooling rack
Spatula
Cutting board
Chef’s knife or pizza wheel
Make it your way:
To personalize your pizza, sprinkle a handful of your favourite 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 centre 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.
___
Nutrition information per serving: 273 calories; 122 calories from fat; g fat ( g saturated; g trans fats); mg cholesterol; mg sodium; 27 g carbohydrate; 3 g fiber; 3 g sugar; 11 g protein.
___
For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com. Find more recipes like Pesto Flatbread in “Complete Cookbook for Young Chefs .”
___
America’s Test Kitchen provided this article to The Associated Press.
