What to do with mountains of naan but make little personal pizzas? And how about jazzing them up with healthy, swoon-worthy ingredients?
Sounds good to me.
I made two versions of naan pizzas, both of which turned out marvelously. Before I could begin assembly, though, I had to caramelize some onions.I finally put the mandoline to use, and have the gorgeous thin-sliced onions to prove it.
But after that eye candy treat, things did not go as planned. I was led astray by two sources here: one source suggested adding SUGAR to the onions in order to caramelize them!?!?! and the other instructed me to begin with a dry pan on medium heat. I tried the dry pan method, but either missed a step or had the heat to high (or more likely, both). In about 5 minutes, I had brown onions and a whole lotta gunk in the pan that was starting to smoke.
Let's clarify here. A pan with some fat in it (EVOO or butter, or both), heated on low to medium-low, is the right way to go. My advice to you: read plenty of caramelized onion tips, and try them all until one works for you. When I find a foolproof way to do it, I'll post it here.
In any case, I made an attempt with half of an onion and regardless of how charred the bottom of my pan got, they still tasted pretty good. To the onion, I added a few cloves of roasted garlic (squished out of their skins, my favorite), some crispy bacon, shaved parmesan cheese, and parsley from the garden. I plopped that into the toaster oven just until the cheese melted, and voila. Pizza Numero Uno.For pizzas the next night, I got a little more creative. I used some of the "caramelized" onions and roasted garlic from the night before as the base, and added more crispy bacon and some wilted fresh spinach.
I added ricotta, but dressed it up a little before dolloping it on the pizza: to 1/2 cup ricotta, I added red pepper flakes, oregano, garlic salt, and celery salt. It brought a lot of flavor to the simple cheese and really gave the pizza some bang for its buck. And of course, I topped it off with more shaved parmesan. Into the toaster oven they went, and what came out was a gloriously tasty little pizza-pie (albeit was a little crispy around the edges).
So, what did I learn? It's going to take some time to get this caramelized onion thing down. And I like ricotta a whole lot better when it's got a little punch to it.
Stay tuned, because tomorrow I'll bring you that homemade yogurt. Yummmm....
- Sustainable Diet
- Here you'll find recipes, gardening advice, news, and more. This is a place to learn and explore along with us, as we try to live in a way that keeps our resources (whether that's land and plants or mind and spirit) happy and healthy. It's a small way to illustrate how soul, body, earth, and others are so tightly intertwined. Come on in and stay a while! All images and content (c) Amber Byfield Pollei, 2007-2012, unless otherwise noted.
Here's the garden plan which has helped me tremendously. No more impulse buys or super-crowded beds. Well, almost. I hope this is as...
Lemon tartlette with a graham cracker crust. I'm gonna go out on a limb here and say brunch is my favorite meal. It's an excuse ...
We had plenty of okra from Greenling and needed something to do with it. Pickled okra was the obvious choice. So, one hot Saturday morning a...
If you had told me I'd have tried a dozen completely different zucchini recipes before June because the summer crop would be that pr...
I'll admit, I might be using the title of this post to get some good Google hits. Fingers crossed. But truly, this is better than an...