NAAN FLATBREAD PIZZA
I came up with this one day when I was scrounging around in my refrigerator for something to serve for lunch. Very tasty if I don't say so myself! I bake these on baker's parchment paper.
Provided by AcadiaTwo
Categories Lunch/Snacks
Time 45m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven to 400 degrees F.
- In skillet, add olive oil, onion and bell pepper and saute for about 10 minutes on medium low heat stirring frequently.
- Add garlic and saute for an additional 2 minutes. Remove from heat.
- Place naan flat bread on a cookie sheet lined with baker's parchment paper.
- Slather on the ranch salad dressing to top side of naan.
- Then sprinkle cheese over top, then sprinkle bell pepper mixture from skillet on top of the cheese.
- Bake in oven for 15 minutes or until cheese is gooey melted.
- Remove and enjoy!
NAAN-STYLE FLATBREAD
Provided by Sandra Lee
Time 20m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F. Lightly spray a baking sheet with nonstick cooking spray; set aside.
- Remove pizza crust from can and unroll onto baking sheet. Using your hands, press out the dough until it is approximately 1/4-inch thick. Brush the dough with melted butter and sprinkle with seeds.
- Bake until lightly golden, about 10 to 12 minutes. Cut into serving size pieces.
MINI NAAN HAWAIIAN PIZZA
I know there are hardcore Italian pizza eaters out there who vow to never eat a Hawaiian pizza. And although sweet, juicy pineapple and ham may not be traditional pizza, just one time, step outside the box and see what you're missing. It's good, really good, and quick and easy!
Provided by lutzflcat
Categories Main Dish Recipes Pork Ham
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Spread pizza sauce on naan breads and sprinkle with mozzarella cheese. Top with pineapple tidbits, ham, bacon, and red onion. Place on a foil-lined baking sheet.
- Bake in the preheated oven until crust is golden brown and cheese has melted, about 10 minutes.
Nutrition Facts : Calories 331.4 calories, Carbohydrate 33.9 g, Cholesterol 47.6 mg, Fat 12.2 g, Fiber 5.6 g, Protein 21.3 g, SaturatedFat 5.5 g, Sodium 929.6 mg, Sugar 5.6 g
NO-KNEAD FLATBREADS - MASTER RECIPE (PIZZA, NAAN, FOCACCIA)
This rich oilive oil dough can be used to make a variety of flatbreads, pizza, calzones, lavash, naan and focaccia. Mix enough dough for several loaves and store in the refrigerator for up to 12 days. The fruitier the olive oil the better the flavor. This recipe come from the Artesian Bread in Five Minutes a Day cookbook. Use this dough to make: Recipe #310451 or Recipe #388861 or Recipe #387527 or Recipe #387678 or how about Recipe #387780. UPDATE 9/09: used this crust to make a Recipe #363140 on the grill Recipe #322248 and it was fantastic! NOTE: Best made with white flour, however if you must substitute whole wheat, only replace half, or use Recipe #317560
Provided by Galley Wench
Categories Yeast Breads
Time 7m
Yield 4 1 pound loaves
Number Of Ingredients 6
Steps:
- Mixing and Storing the Dough:.
- Note: If measuring flour rather than weighing, don't press down into the flour as you scoop it in with dry-ingredient measuring cups, By gently scooping up flour, then sweeping the top level with a knife or spatula.you willl get a more accurate measurement.
- In large plastic storage container (with lid) mix together the flour, yeast, sugar and salt.
- Add all the water and olive oil at once and mix with a wooden spoon.
- If mixing becomes too difficult to incorporate all the flour with the spoon, reach into the mixing bowl with very wet hands and press the mixture together. Note: kneading isn't necessary.
- When everything is uniformly moist without dry patches your mixing is complete. This should take only a few minutes.
- The dough will be wet and loose enough to conform to the shape of its container.
- Cover with a lid (not airtight) that fits well on the container. Allow the mixture to rise at room temperature until it begins to collapse, or at least flattens on the top, about 2 hours, depending on the room's temperature and the initial water temperature. Longer rising times, up to about 5 hours, will not harm the result.
- You can use a portion of the dough anytime after this period. Fully refrigerated wet dough is less sticky and easier to work with than dough at room temperature. So the first time you try this method, it's best to refrigerate the dough overnight, or at least 3 hours, before shaping a loaf.
- The breads flavor improves with the retardation, so suggest you wait at least 24 hours before baking the first loaf! Dough may be stored in the refrigerator for up to 12 days.
- Baking Instructions:.
- Naan:.Recipe #387678.
- Pizza:.Recipe #387780 or Recipe #363140 on the grill Recipe #322248.
- Pizza Roll: Recipe #388861.
- Focaccia:.Recipe #387527.
- Lavash: Recipe #310451.
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