Naan pizza makes me giggle, but it also makes me go, “Mmmmm.” Here’s a version with fresh ricotta, garlicky broccoli and olives that serves as a great easy dinner or appetizer no matter what you call it.
It’s a busy time of year for us with after-school activities. Tomorrow is the middle-school musical, and let’s just say that in addition to shuttling to and from rehearsals, I have been doing an uncomfortable amount of crafting. It’s resulted in a Lumiere costume that, to be honest, I’m decently proud of. But there were a few sketchy days there when dinner was not exactly my top priority.
That’s saying a lot.
I think the point here is that I somehow feel I need an excuse to serve naan pizza? And that the excuse I’m using is a talking candelabra? I don’t know. Whatever is going on, it’s working for me.
This naan pizza makes a delicious dinner and an equally good vegetarian party food/appetizer situation. It serves 6 to 8 for dinner and more as finger food. I don’t know how many candelabras it feeds. But I do know it’s time for me to stop talking now and get on with making the savory waffles that are coming your way soon.
That’s all (and more) for today. Talk to you soon.
Naan Pizza with Ricotta, Garlicky Broccoli and Olives
I'm still not totally convinced that naan pizza is pizza. But this recipe is a delicious way to dress up flatbread, and it makes an equally good dinner or party appetizer. Buy the best fresh ricotta you can find -- we happen to have a market that makes it in-house, and it's notably more delicious than the stuff in the supermarket (which I also love).
- 2 tablespoons olive oil, plus more for brushing naan
- 6 large garlic cloves, chopped
- 20 ounces frozen broccoli florets
- Big pinch red pepper flakes
- Big squeeze fresh lemon juice
- 4 naan (whole wheat or garlic would be great)
- 1/2 cup grated parmigiano-reggiano cheese
- 4 ounces of your favorite pitted green olives, chopped
- Salt and freshly ground black pepper
Warm olive oil over medium heat in a medium pot. Add garlic and cook until very fragrant, about a minute. Add broccoli along with 1/4 cup water, 1/4 teaspoon salt and the red pepper flakes. Stir, cover and adjust heat to maintain a gentle simmer. Cook until broccoli breaks down easily when pressed with a spatula or wooden spoon, about 30 minutes. Off the heat, stir in lemon juice and mash to a coarse puree.
Meanwhile, preheat oven to 400°F with a rack in the center. Brush naan lightly with olive oil. Spread 1/4 of the ricotta on each naan. Top each naan with a scant 1/4 of the broccoli puree (use your judgment, there may be some left over), a sprinkle of the parmesan (reserve some to sprinkle when removed from oven) and 1/4 of the chopped olives.
Bake directly on the oven rack for about 10 minutes, until naan is crisp on the underside and ricotta is heated through. Sprinkle with black pepper and remaining parmesan, cut into wedges and serve.
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