Featured Recipe
Quick Naan Pizzas Twist
By Kate
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Flatbreads topped with a tangy olive and sun-dried tomato sauce, scattered with mushrooms and smoked turkey for a smoky touch, finished with melty mozzarella. Balsamic vinegar’s tang brightens. Ready in 15-20 minutes. Simple prep, oven-baked, quick weeknight fix. Uses naan or tortillas for easy handling and fast cooking. No nuts or eggs. Flexible toppings. Garlic and oregano play well with the sauce base. Cheese browns lightly on top. Crisp under crust holds the melted load. Mix of fresh and pantry staples. No long rises, no dough drama. Savory, cheesy, fast. A basic foundation with a twist on flavors and timing.
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Prep:
10 min
Cook:
15 min
Total:
25 min
Serves:
4 servings
pizza
easy meal
weeknight dinner
flatbread
fusion
Introduction
Naan or tortillas, fast base. Sauce? Olive oil, garlicky, thyme, balsamic vinegar. Sun-dried tomato paste swap replaces simple tomato paste, sharper, deeper. Mushrooms and smoked turkey instead of sausage and pepper for smokiness and earthiness. Cheese melts, edges brown, crust crisps. Oven hot, quick. No eggs, nuts avoided. Cook roughly 15 minutes but watch the cheese. This version drops a few minutes from the original bake time and ups the temp for a quick finish. Easy midweek, kids notice. Bold but simple. Just enough tang and herb. Old school meets fast fix. Cheese pull guaranteed.
Ingredients
Sauce
- 50 ml olive oil
- 25 ml sun-dried tomato paste
- 2.5 ml dried thyme
- 2.5 ml balsamic vinegar
- 1 small garlic clove finely minced
- 4 naan breads or tortillas
- 500 ml mixed mushrooms and smoked turkey, chopped
- 150 g shredded mozzarella
Pizza
About the ingredients
Sun-dried tomato paste stands in for tomato paste—adds concentrated flavor and a touch of sweetness. Thyme replaces oregano for a subtle herbal shift, fresh though dried, aromatic but less sharp, melds beautifully with balsamic’s acidity. Smoked turkey gives a clean smoky punch, keeps it leaner than sausage or other meats. Mushrooms remain as earthy filler. Quantities adjusted slightly—olive oil reduced to 50 ml from 60, a bit less oil prevents sogginess; 25 ml of sun-dried tomato paste replaces 30 ml tomato paste to balance consistency. Garlic kept minimal but fragrant. Cheese unchanged to retain melt and stretch factor. Naan or tortillas for ready-made crisp crust base, no proofing fuss involved. Avoids nuts and eggs safe for allergies. Salt and pepper to taste but keep it light to let toppings highlight.
Method
Preparation
- 1. Place oven rack in middle position. Preheat oven to 235 C (455 F). Line baking tray with parchment paper.
- 2. Mix olive oil, sun-dried tomato paste, garlic, thyme, balsamic vinegar in bowl. Season with salt and pepper. Set aside.
- 3. Arrange naan on baking sheet. Brush each with sauce generously.
- 4. Scatter mushroom and smoked turkey mix evenly. Sprinkle mozzarella over all.
- 5. Bake 12-15 minutes, until cheese bubbles and edges crisp slightly.
- 6. Remove and cool briefly before slicing.
Technique Tips
Start by positioning rack center in the oven; preheat hotter than before, 235 C to get quick crust rise and crisp. Line baking sheet with parchment to avoid sticking and cleanup hassle. Sauce mixing is key: combine oil, paste, herbs, garlic, vinegar with salt and pepper. Do not over-saturate bread—brush enough for moisture and flavor. Toppers scatter evenly, don’t pile; mozzarella on top melts golden with crispy edges. Bake 12-15 minutes; check at 12 mins. Cheese bubbling, edges crisp: done. Timing trimmed slightly, oven temp amps heat to hit quicker. Rest briefly before slicing to avoid hot, molten burns but serve warm for stretch and texture contrast. No rushing steps; sauce ahead works well. Saves time, blends flavors better. Keep an eye on mushrooms—they shouldn’t dry out but need to cook slightly under cheese. The vinegar and thyme give a slight tang and herb aroma twist to the blend, blending heat and brightness quickly.
Chef's Notes
- 💡 Prepping sauce key. Mix olive oil, sun-dried tomato paste, garlic, vinegar. Salt pepper to taste. Not too much liquid. Brush onto naan or tortillas. More sauce on breads means more flavor, but keep some balance, thin layer works.
- 💡 Spread toppings evenly. Don’t pile them too high. Mushrooms and turkey add smokiness, depth. Cheese goes on top for melt factor. Brown edges equal crispness. Bake until cheese bubbles. Watch it closely after 12 minutes. Check often for perfect results.
- 💡 Naan or tortillas? Great choices. Ready-made flatbreads save time. No proofing involved. Quick bake means crispy crust. The higher oven temperature is beneficial. This ensures quicker cooking. But beware, keep an eye or it may burn.
- 💡 Thyme in place of oregano changes the profile. It’s aromatic yet subtle. Compliments the balsamic tang well. Adjust portions if desired. Cheese type matters too, use good quality mozzarella for best melt. A stretchy cheese creates great texture contrast.
- 💡 Let them cool a bit before slicing. Hot cheese burns fingers. Resting a few minutes makes slicing easier. Serve warm for best experience. Flavor blends after cooling. Great time to grab drinks and sides while waiting. It will be worth it.
Kitchen Wisdom
How to store leftover naan pizzas?
Keep in airtight container. Fridge works well. Reheat in oven. Microwaving okay too, but crust gets soft. Can freeze as well. Wrap properly to avoid freezer burn. Ideal for quick meals later.
What can I substitute for smoked turkey?
Chicken works if you like. Or even prosciutto or ham. Bacon adds flavor but higher fat content. Vegetarian options? Just load up on more mushrooms or add peppers instead.
Can I use homemade sauce?
Absolutely, if you have a favorite sauce. Just balance flavors. Watch consistency. Too runny? Bread sogginess. Check seasoning. You might want to add extra herbs to enhance it.
Is this dish kid-friendly?
Generally yes, savory flavors appeal. Cheese is a hit with most kids. Adjust toppings per preference. More veggies? Absolutely, just cook beforehand. Less spice works best for younger diners here.
