Pizza is a very versatile food. Its toppings can be as simple as a little cheese and basil or as crazy as pineapple. Pile it up with sausage, meatballs, pepperoni, or prosciutto. Add four kinds of cheese or just a dusting of parmesan. Make it vegetarian with a bounty of goodness from the garden or keep it simple with just caramelized onions.
But I Iike to change the bottom part of the pizza as much as the toppings. You can slice a ciabatta bread in half and treat it like pizza dough if you are not in the mood for rolling and stretching. You can make a mini pizza on an English muffin for a more dainty dinner. Or, you can add a taste of India and create a pizza on naan.
Naan is a yeast raised oval shaped Indian flatbread that dates to the 14th century. Traditionally it is cooked in a clay oven or tandoor, but can be baked in a regular oven if you are inclined to make it from scratch. It is served as a side at Indian restaurants and is wonderful for scooping up kheema or daal or sopping that last bit of curry from your plate.
You can find naan in most grocery stores and Trader Joe’s sells a very nice frozen version that you can keep stashed in your freezer. I like to serve it instead of potatoes or when a vegetarian dinner needs a little something extra. It’s also a nice accompaniment to lentil soup.
But I have found that it also makes a great pizza! Saute some eggplant and tomatoes, add a healthy dose of smoky cumin, and you are on your way to an “Indian Pizza”. It doesn’t always have to be about Italy, I like to think more internationally!
Saute red onion in oil
Add in cubed eggplant and chicken stock.
Add chopped tomatoes
Add cumin and let cook for about 30 minutes.
Place naan on sheet tray and heat for a few minutes.
Remove from oven and top with eggplant mixture.
Top with feta cheese, pop back into oven for a few minutes.
Remove from oven, cut into servings and top with basil.
1 small red onion, chopped
1 eggplant, cubed
1/3 cup chicken stock
1 can chopped tomatoes (14.5 oz)
2 – 4 tablespoons of cumin according to taste
1 package of frozen naan or fresh naan
Heat oil in large pan add chopped onion and sauté on medium heat for a few minutes
Add cubed eggplant and chicken stock, cook down for about 10 minutes
Add tomatoes and cumin and let simmer about 35 minutes or until eggplant is tender
Place naan on a sheet tray and heat in oven for a few minutes
Remove naan when it is heated through and top with the eggplant mixture
Top with the feta cheese and pop back into the oven for a few minutes more
Remove from oven and top with the chopped basil, cut in half and serve