This recipe was improvised when my grocery store did not have any pizza dough or pizza shells. I was in a hurry and could not wait for the in-store bakery to make fresh dough. I saw the naan bread and I decided to substitute that for regular pizza crust. If you can’t find naan bread in your local supermarket, pita bread will work fine.
Two 8 Inch Naan Breads
Two Roma Tomatoes Cut In Half
5 Fresh Basil Leaves
A Minced Garlic Clove
3 Tablespoons Of Olive Oil
A Six Ounce Package Of Baby Spinach (Cooked In About 1/2 Inch Of Boiling Water And 1/4 Teaspoon Of Sea Salt For Three Minutes And Then Drained Well In A Colander)
A Roasted Red Bell Pepper Chopped Into About 3/4 Inch Squares
8 Slices Of Part Skim Mozzarella Cheese (Four Slices Per Pizza)
1/4 Teaspoon Of Crushed Red Pepper Flakes
A Pinch Of Ground Black Pepper
1/4 Teaspoon Of Sea Salt
Into a food processor, add the tomatoes, the basil leaves, the garlic clove, a tablespoon of olive oil, a pinch of ground black pepper, and 1/4 teaspoon of sea salt. Pulse until smooth. Taste and add more sea salt and/or black pepper, as needed. Set this tomato pesto aside.
Preheat the oven to 350 degrees.
Brush the top of each piece of the naan bread with a tablespoon of olive oil. Spread the tomato pesto out evenly on each piece of the naan bread. Place the spinach and the roasted red peppers in equal amounts on the top of the tomato pesto. On each pizza, add four slices of mozzarella cheese on top of the vegetables.
Bake in the preheated oven until the cheese melts and is slightly browned around the edges.
Let the pizza cool for at least ten minutes before slicing.
This pizza makes for a great hors d’oeuvre.