Mini Naan Pizzas

We found these mini garlic naan at Sam’s Club last week.  We seem to always find something not on our list that we just have to try whenever we shop there.  This time it worked out really well.

We’ve been making more of an effort to eat at home rather than going out to eat, especially when it’s just because we’re in a hurry, tired, or haven’t planned something.  We’re trying to treat going out to eat as more of an event, and less of a necessary thing.  That means sometimes we need something really fast and easy at home.  Because sometimes it’s just one of those days; it’s late, we’re tired, the kitchen is already a mess, we have a million other things to do, etc.  Fast and easy wins the day.

These mini naan pizzas are fast, easy, and delicious.  They’re about the fastest option I’ve found for pizza since the naan is already cooked and you’re really only melting cheese.  They’re pretty similar to the Summer Vegetable Pizza I’ve shared before, but don’t involve the refrigerated crust.  We have also made our own crust using the bread machine, but that process takes about an hour, so isn’t the best option when we need something in a hurry. 

Using the mini naan is great not only because it’s fast, but it’s also super easy to customize them to individual tastes.  I hate mushrooms, but Nick loves them.  I love onions, but Nick prefers not having them on his pizza.  I made two mini pizzas for each of us, and it was perfect for dinner. 

I just used the ingredients we had on hand, and didn’t measure anything, so I don’t have an exact recipe.  I think it would be pretty hard to mess these up, though, and the possibilities are almost endless, depending on the vegetables you enjoy and have on hand.

For these I used a lone squash that was lingering from last week’s produce box, a tomato, some kale from the produce box, a handful of mushrooms, part of a red onion that was left over from another meal, shredded mozzarella cheese, shredded cheddar cheese, olive oil, two garlic cloves, Italian seasoning, salt, and pepper.

Combine the garlic cloves, pressed, in about a tablespoon of olive oil (I just estimated the amount, and it was perfect for four mini pizzas) with a sprinkle of Italian seasoning, and brush over the naan. 

Sprinkle a little cheese over that.

Top with thinly sliced vegetables.  If you’re using kale I recommend putting it on first to keep it from getting too crispy on top.  Sprinkle the vegetables with a little salt, pepper, and Italian seasoning.

Sprinkle some more cheese on top.

Bake at 350 for about 15 minutes, basically until your cheese is nice and melted and your vegetables are starting to get tender.

Enjoy, while congratulating yourself on having pizza that was faster, cheaper, and healthier than delivery would have been.