If you cannot find naan bread in your local supermarket, pita bread will work fine.

Two Eight Inch Naan Breads
8 Slices Of Mozzarella Cheese (Four Slices Per Pizza)
8 Thin Slices Of Prosciutto (Four Slices Per Pizza)
A Minced Garlic Clove
A Cup Of Frozen Broccoli Cuts (Thawed)
1/4 Cup Of Olive Oil
1/2 Teaspoon Of Sea Salt
1/4 Teaspoon Of Crushed Red Pepper Flakes

Combine the broccoli cuts, the garlic and the sea salt in a sauce pan. Add enough water to just cover the broccoli. Bring the mixture to a boil on high heat. Cook for three minutes. Drain the broccoli cuts in a colander and set them aside.

Preheat the oven to 400 degrees.

Brush the naan breads evenly with the olive oil. Sprinkle the top of each bread equally with the red pepper flakes. Place four slices of the prosciutto on top of each naan bread. Place an equal amount of broccoli on top of the prosciutto. Top with four slices of the mozzarella cheese on each pizza.

Bake in the preheated oven for 10-15 minutes until the cheese melts. Let the pizzas sit at room temperature for 5-10 minutes before slicing.

A Twelve Inch Pre-Baked Pizza Crust
A Pound Of Fresh Asparagus With The Ends Trimmed
Twelve Ounces Of Sliced Cremini Mushrooms
A Minced Garlic Clove
Two Fresh Thyme Stalks
A Tablespoon Of Finely Chopped Shallot
1/4 Cup Of Grated Parmesan Cheese
Eight Slices Of Part Skim, Low Moisture Mozzarella Cheese
A Pinch Of Ground Black Pepper
1/4 Teaspoon Of Sea Salt
Two Tablespoons Of Olive Oil, Divided

For The Asparagus:

Trim the end of each aparagus spear by cutting one inch off of the bottom. Using a vegetable peeler, shave off the outer layer of skin on each spear to a point about one inch from the bottom. In a pot of salted boiling water, cook the asparagus spears for three minutes. Remove the asparagus from the pot and drain in a colander.

For The Mushrooms:

Put a non-stick skillet on high heat for three minutes. Add the olive oil, the thyme stalks, and the mushroom slices to the pan. Cook without touching for four minutes. If the mushrooms absorb all of the oilve oil, add a little more of the oil to the pan. After four minutes, turn the mushrooms and cook without touching for three more minutes. Turn off the heat. Remove and discard the thyme stalks. Stir in the shallot, the garlic, the sea salt, and the black pepper.

Final Assembly:

Preheat the oven to 450 degrees. Brush the top of the pizza crust with a tablespoon of olive oil. Arrange the asparagus spears like spokes on a wheel on top of the pizza crust. Place the sauteed mushrooms evenly in between each asparagus spear. Sprinkle the asparagus and the mushrooms evenly with the grated parmesan. Top the vegetables with the mozzarella cheese slices. Bake in the preheated oven for 15 minutes until the cheese melts and becomes bubbly. Let the pizza cool for ten minutes before slicing.

The flavor combination of salty and sweet along with the creaminess of the cheese is terrific. If you cannot find naan bread in your local supermarket, pita bread will work fine.

Two Naan Breads
Eight Slices Of Part Skim Mozzarella (Four Slices Per Pizza)
A Medium Spanish Onion
Ten Pitted Kalamata Olives Sliced In Half
A Tablespoon Of Balsamic Vinegar
1/2 Teaspoon Of Sugar
1/4 Teaspoon Of Sea Salt
A Pinch Of Ground Black Pepper
A Tablespoon Of Olive Oil

For The Carmelized Onions:

Peel the outer skin from the onion. Slice the onion in half. Cut the onion into about 1/4 inch wide slices.

Put a saute pan (large enough to hold the sliced onion) on medium heat. After four minutes, add the olive oil and the sliced onion. Cook the onions while stirring frequently for about thirty minutes. After the onions have been cooking for ten minutes, add the sugar, the sea salt, and the black pepper. The onions are fully carmelized when they attain a brown color. If the pan becomes too dry and the onions look like they are burning, add some cold water to the pan and stir. At this point, add the balsamic vinegar. Continue to cook for one minute while scraping the bottom of the pan to release any of the brown bits that have accumulated.

Final Assembly:

Preheat the oven to 375 degrees. Place an equal amount of the carmelized onion and the kalamata olives on each naan bread. Top each pizza with four slices of mozzarella cheese. Bake in the oven until the cheese has melted and is bubbly. Let the pizzas cool for five minutes before serving.

This pizza is a perfect way to utilize leftover tomato sauce or you can just use your favorite jarred sauce.

A Twelve-Inch Pre-Baked Pizza Crust (Available In Most Supermarkets)
Two Tablespoons Of Extra Virgin Olive Oil
1 ½ Cups Of Tomato Sauce
¾ Cup Of Grated Pecorino Romano Cheese

Preheat the oven to 450 degrees.

Evenly brush the top of the pizza crust with the olive oil. Spread out the tomato sauce uniformly over the top of the pizza. Sprinkle the grated cheese equally over the sauce. You can add more grated cheese, if you desire.

Bake in the preheated oven for 12 minutes or until the crust turns golden brown and the cheese melts slightly. Let the pizza cool for at least 5 minutes before slicing.

Fresh dough is recommended for this flatbread. It can be purchased from your local pizzeria or bake shop.

A Pound Of Fresh Bread Dough
A Pound Of Steamed Broccoli Florets (Note: Cook For About 5 Minutes In A Covered Shallow Pan Containing About ½ Inch Of Salted, Boiling Water)
12 Ounces Of Cooked And Strained Baby Spinach (Note: Use The Same Cooking Method As The Broccoli)
A Minced Garlic Clove
Six Large Fresh Basil Leaves
¾ Cup Of Olive Oil (Approximate)
¾ Teaspoon Of Sea Salt (Approximate)
A Pinch Of Black Pepper
¼ Teaspoon Of Crushed Red Pepper Flakes
A Pound Of A Combination Of Shredded Mozzarella And Parmesan Cheeses

To Make The Basil Oil

Combine the basil leaves, ½ cup of olive oil, a pinch of black pepper, and ¼ teaspoon of sea salt in a food processor. Pulse until smooth.

To Make The Flatbread Crust

Rub the bread dough with olive oil and place it in a large bowl. Cover the bowl with plastic wrap. Let the dough sit out at room temperature for three hours.

Preheat the oven to 425 degrees.

Brush a large one-inch deep rectangular baking pan with olive oil (including the sides). Place the dough in the pan. With your hands, spread the dough out until it fills the entire pan. Be patient. This process can take awhile. Once the dough has been spread out, bake it in the preheated oven for 10-15 minutes.

Final Assembly

Brush the top of the flatbread with basil oil. Place the garlic and the crushed red pepper flakes equally over the top of the flatbread. Next, do the same with the broccoli florets and the spinach. Finally, sprinkle the shredded cheese uniformly over the vegetables.

Bake the flatbread in a preheated oven set at 450 degrees for 15 minutes. Let the flatbread cool for 10 minutes and then cut it into squares.

Fresh dough is recommended for this flatbread. It can be purchased from your local pizzeria or bake shop.

A Pound Of Fresh Bread Dough
½ Of A Red Onion Cut Into About ¼ Inch Thick Slices
A Teaspoon Of Granulated Sugar
½ Cup And Two Tablespoons Of Olive Oil (Approximate)
1 ½ Teaspoons Of Sea Salt, Divided
A Pinch Of Black Pepper
¼ Teaspoon Of Crushed Red Pepper Flakes
Ten Fresh Basil Leaves Torn In Half
A Minced Garlic Clove
28 Ounces Of Hand Crushed Imported San Marzano Tomatoes
A Pound Of Shredded Part Skim Mozzarella Cheese

To Make The Carmelized Onions

Combine the sliced red onion, the sugar, ½ teaspoon of sea salt, and a pinch of black pepper in a sauté pan. Stir well. Put the pan on medium low heat. Cook the onions for about 15 minutes stirring occasionally. The onions should become dark brown (but not burned) in color. Set the onions aside.

To Make The Flatbread Crust

Rub the bread dough with olive oil and place it in a large bowl. Cover the bowl with plastic wrap. Let the dough sit out at room temperature for three hours.

Preheat the oven to 425 degrees.

Brush a large one inch deep rectangular baking pan with olive oil (including the sides). Place the dough in the pan. Using your hands, spread the dough out until it fills the entire pan. Be patient. This process can take awhile. Once the dough has been spread out, bake it in the preheated oven for 10 minutes. Remove the flat bread and let it cool for ten minutes.

Final Assembly

Brush the top of the flat bread with olive oil. Arrange the carmelized onions and the minced garlic equally around the top.
Next, place the crushed tomatoes evenly over the top of the onions and the garlic. Sprinkle the tomatoes with a teaspoon of sea salt and the crushed red pepper flakes. Now, uniformly place the basil over the tomatoes. Finally, add the shredded mozzarella cheese equally over the tomatoes.

Bake the flatbread in a preheated oven set at 450 degrees for 15 minutes until the cheese is bubbly and slightly browned around the edges of the flatbread. Let the flatbread cool for 10 minutes before cutting it into squares.

Fresh dough is recommended for this flatbread. It can be purchased from your local pizzeria or bake shop.

A Pound Of Fresh Bread Dough
Three Poblano Chili Peppers
Two Jalapeno Peppers
½ Red Onion
½ Head Of Fresh Garlic
Three Roma Tomatoes Sliced In About ¼ Inch Circles
Two Mexican Chorizo Sausage Links With The Outer Casings Removed And Sliced In About ¼ Inch Circles
½ Cup Of Olive Oil (Approximate)
A Pound Of Shredded Monterey Jack Or Cheddar Cheese
A Capful Of Red Wine Vinegar
¾ Teaspoon Of Sea Salt (Approximate)

To Make The Salsa

Preheat the oven to 300 degrees. Rub the poblano peppers with olive oil and place them on a baking sheet. Rub the jalapeno peppers, the red onion, and the garlic head with olive oil and sprinkle them with sea salt. Wrap the jalapeno peppers, the red onion, and the garlic head together with aluminum foil. Place all of these vegetables in the oven and roast them for two hours. Allow the vegetables to cool. Remove and discard the stems, the seeds, and as much of the charred skin as possible from the peppers. Roughly chop the peppers and place them in a bowl. Squeeze the roasted garlic flesh into the bowl with the chopped peppers. Remove the outer layers from the red onion and discard them. Roughly chop the onion and put the onion pieces in the bowl with the peppers and the roasted garlic. Add the red wine vinegar and ¼ teaspoon of sea salt. Mix well. Taste and add more sea salt, if needed. Set the salsa aside.

To Make The Flatbread Crust

Rub the bread dough with olive oil and place it in a large bowl. Cover the bowl with plastic wrap. Let the dough sit out at room temperature for three hours. Preheat the oven to 425 degrees. Brush a large one inch deep rectangular baking pan with olive oil (including the sides of the pan). Place the dough in the pan. Using your hands spread the dough out until it fills the entire pan. Be patient. This process might take awhile. Once the dough has been spread out, bake it in the preheated oven for 10 minutes. Remove the flatbread and let it cool for 10-15 minutes.

Final Assembly

Brush the top of the flatbread with olive oil. Arrange the tomato slices equally around the top. Sprinkle the tomato slices with sea salt. Next, place the sausage pieces evenly around the flatbread in between the tomato slices. Now uniformly spoon the salsa all over the tomatoes and the sausage. Finally, sprinkle the shredded cheese evenly over the top of the salsa, the tomatoes and the sausage. You can add more cheese than called for in this recipe, if you like. Bake the flatbread in a preheated oven set at 450 degrees for 15 minutes. Let the flatbread cool for 10 minutes. Cut it into squares.

This classic combination makes for a great tasting pizza.

A Twelve Inch Pre-Baked Pizza Crust
A Large Bunch Of Broccoli Rabe Washed And With The Stems Removed
A Sweet Italian Sausage Link
A Tablespoon Of Chopped Red Onion
A Minced Garlic Clove
The Juice Of ½ Lemon
¼ Cup And A Tablespoon Of Olive Oil, Divided
A Tablespoon And ¼ Teaspoon Of Sea Salt, Divided
¼ Teaspoon Of Crushed Red Pepper Flakes
Ten Slices Of Provolone Cheese

Into a pot with a lid (large enough to hold the broccoli rabe), add about one inch of cold water and a tablespoon of sea salt. Bring the water to a boil. Drop the broccoli rabe into the boiling water. Cover and cook for three minutes. Cooking the broccoli in salted water will help to get rid of the bitterness inherent in this type of green. Drain the broccoli rabe well squeezing out as much water as possible. Cut the drained broccoli rabe into about one inch pieces.

Into a 12-14 inch skillet, add a tablespoon of olive oil. Put the skillet on medium heat. Remove the sausage meat from the casing and drop the meat into the olive oil. Cook while breaking up the sausage meat with a spatula until the sausage is browned. Add the onion, the garlic, the crushed red pepper flakes, and ¼ teaspoon of sea salt. Cook while stirring for two minutes. Add the chopped broccoli rabe to the skillet. Cook while stirring for an additional minute. Turn off the heat and add the lemon juice. Stir the mixture well.

Preheat the oven to 450 degrees.

Brush the top of the pizza crust uniformly with a ¼ cup of olive oil. Spread the broccoli rabe and the sausage mixture out evenly over the top of the pizza. Equally top the pizza with the provolone cheese slices.

Bake in the preheated oven until the cheese is bubbly and browned slightly. Let the pizza cool for ten minutes before slicing.

If you cannot find naan bread in your local supermarket, pita bread will work fine.

Two 8 Inch Naan Breads

8 Slices Of Provolone Cheese (Four Slices Per Pizza)

Two Roasted Red Peppers

Two Roma Tomatoes

A Minced Garlic Clove

¼ Teaspoon Of Crushed Red Pepper Flakes

¼ Teaspoon Of Ground Black Pepper

3/4 Teaspoon Of Sea Salt, Divided

Three Tablespoons Of Olive Oil, Divided

Four Fresh Basil Leaves

A Large Eggplant Peeled And Cut Lengthwise In About ½ Inch Thick Slices

Preheat the oven to 425 degrees.

Place the eggplant on a sheet pan. Brush the eggplant slices uniformly with a tablespoon of olive oil. Sprinkle the eggplant with ¼ teaspoon of sea salt and ¼ teaspoon of black pepper. Roast in the preheated oven for 15-20 minutes until the eggplant is browned slightly. Allow the eggplant to cool and then cut the eggplant slices into about one inch long, ½ inch wide strips.

Combine the roasted red peppers, the tomatoes, the garlic, the crushed red pepper flakes, ½ teaspoon of sea salt, two tablespoons of olive oil, and the basil leaves in a food processor. Pulse until smooth. Taste and add more sea salt and/or crushed red pepper flakes, if desired.

Spread the red pepper pesto evenly in a thin layer on the naan breads. Note: you do not have to use all of the pesto. Place the eggplant strips in equal amounts on each pizza. Top the eggplant with the provolone cheese (four per pie).

Bake in a preheated oven set at 375 degrees for 15 minutes until the cheese becomes bubbly.

Allow the pizza to cool for 10 minutes before slicing.