Ingredient: garlic Naan breads

Roasted Vegetable & Smoked Cheddar Pizza

Summer equates to fresh produce so why not make the most of it in a vegetable pizza? When it comes to veggies the key word here is ‘ROASTED’. The veggies go in the oven with a little oil, herbs & spices until they start to brown up which brings out a little caramelization of their natural flavors and transforms them into little nuggets of vegetable GOLD.  

Roasting vegetables brings out a depth of flavor with a hint of sweetness that lets the vegetables shine through in a truly magical way. Any combination of your favorite vegetables will work, so there is a lot of flexibility here.

Print Recipe
 Roasted Vegetable & Smoked Cheddar Pizza
Votes: 1
Rating: 5
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Course Main Dish
Cuisine American
Keyword roasted vegetable pizza
Servings
NAAN PIZZAS
Ingredients
Roasted Vegetables
Herb Sauce
Pizza Crust/Cheese
Course Main Dish
Cuisine American
Keyword roasted vegetable pizza
Servings
NAAN PIZZAS
Ingredients
Roasted Vegetables
Herb Sauce
Pizza Crust/Cheese
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Roasted Vegetables
  1. Preheat oven to 400 F.
  2. In a large bowl, TOSS all roasted vegetable ingredients, combing well. Spread veggies onto a parchment lined baking sheet & roast for 20 minutes, stirring once half way through baking.
Herb Sauce
  1. In a saucepan, combine all sauce ingredients. Heat & stir over medium heat until cream cheese is melted & sauce becomes thick & creamy. Grate smoked cheddar cheese.
Assembly/Baking
  1. When vegetables are roasted, lower oven temperature to 375 F.
  2. Divide herb sauce evenly between the 4 Naan breads & spread over each. Next, divide the roasted vegetables between the 4 pizzas. Top with grated smoked cheddar cheese.
  3. Bake pizzas for 10-15 minutes or until veggies are nicely roasted & edges are crispy. Remove from oven & serve.

Cheesy Smoked Oyster Pizza

Oysters pair well with garlic, herbs and cheese so they’re ideal for pizza! But the reasons canned oysters were so popular in the 19th century are they’ll last in the cabinet forever, just waiting to save you on that one desperate evening when you haven’t grocery shopped in weeks.

How does one eat canned oysters? Honestly, however you want. Think of them like any other tinned fish, like sardines or clams. Canned oysters go great as a dip (chopped up with chives and cream cheese) or mixed into pasta (with lemon and butter and parsley). Put them on a pizza, or bake them into a savory pie, or fold them into an omelet.

The star of this recipe is the smoked oysters. The smoked oysters added a smoky richness that is hard to duplicate. If you aren’t accustomed to eating smoked oysters, they are delicious and packed full of healthy nutrients. Oysters are shellfish that have vitamin C, zinc, protein, iron, and selenium. (Selenium is great for keeping your brain happy!)

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 Cheesy Smoked Oyster Pizza
Votes: 1
Rating: 5
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Course Main Dish
Cuisine American
Keyword cheesy smoked oyster pizza
Servings
NAAN PIZZAS
Ingredients
Pizza Base
Pizza Toppings
Course Main Dish
Cuisine American
Keyword cheesy smoked oyster pizza
Servings
NAAN PIZZAS
Ingredients
Pizza Base
Pizza Toppings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Chop bacon & fry in a saucepan until cooked but not crisp. Remove from pan & drain on paper towel.
  2. In the same saucepan, place onion in bacon drippings & sprinkle with salt. Sauté until tender then add bacon back to pan & cook a few minutes longer.
  3. Slice drained artichokes in half. Drain smoked oysters & place on paper towel. In a food processor, 'dice' tomatoes for a couple of seconds. Grate cheese.
  4. Preheat oven to 350 F.
  5. Lay out Naan breads for your pizza bases. Sprinkle each with a bit of cheese then top each with some tomato 'sauce'.
  6. Sprinkle minced garlic over tomato sauce then top each with bacon/onion mixture, artichokes & some more cheese. Divide smoked oysters between the pizzas & top with remaining cheese.
  7. Bake for 10 minutes or until toppings are heated & cheese is bubbling. Remove from oven & top with fresh arugula. Serve.

Pulled Pork Naan Pizza w/ Peach Onion Chutney

CELEBRATING HERITAGE DAY!

In 1974, the first Monday of August was made an official provincial holiday to recognize and celebrate the varied cultural heritage of Albertans.

The Heritage Festival in our city of Edmonton, Alberta Canada is one of the world’s largest three-day multicultural events, taking place every August. The festival showcases a diversity of cuisine, entertainment, interpretive materials, and crafts worldwide. There is no admission to enter or to watch the many cultural dances and folk music shows throughout the day. Attendees will be able to purchase various food made by the pavilions. Due to the renovations currently happening at William Hawrelak Park, the festival has been relocated to the Edmonton Exhibition Lands and Borden Parks. 

Today, I’m doing a savory version with some pulled pork with a seasonal fresh peach and onion chutney. Chutney is a condiment that originated in India that can add an extra zing to your meal. A chutney may be sweet and spicy or sweet and savory, depending on the spices and other ingredients used. Often served with meats, such as chicken, pork, or ham, as well as fish.

You’ve likely eaten naan bread at some time. The tasty Indian flatbread is traditionally cooked in the tandoor, carries a slight smoky aroma, and has a soft texture with pillow-like pockets studded over the top. Puffed flatbread has the power to move beyond a dinner accompaniment. It’s worthy of a role far better — like actually being the main course.

It proves to be super versatile — naan is soft and sturdy enough to take the place of bread, thin enough to be used as a flatbread or pizza dough, and pliable enough to work as a tortilla. It can be soaked, baked, fried, and folded to take on some surprising and delicious forms such as French toast, savory bread pudding, paninis, nachos or even as a dessert naan bread with bananas, strawberries & chocolate.

Ever since Brion & I got ‘tuned in’ to savory naan bread pizzas, we love them no matter what the topping is. Should be a good meal for today!

Print Recipe
 Pulled Pork Naan Pizza w/ Peach Onion Chutney
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine Asia
Keyword pulled pork naan pizza w/ peach onion chutney
Servings
Ingredients
Peach Onion Chutney
Caramelized Onions
Other Ingredients
Course Main Dish
Cuisine Asia
Keyword pulled pork naan pizza w/ peach onion chutney
Servings
Ingredients
Peach Onion Chutney
Caramelized Onions
Other Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Peach Onion Chutney
  1. In a large heavy pot, combine sugar, vinegar, ginger, cumin, cinnamon & pepper flakes. Bring to a simmer over low heat, stirring until sugar dissolves. Add peaches & onion; increase heat to medium high & cook until peaches are tender & mixture thickens. Cool. ( I prefer to make this a day ahead).
Caramelized Onions
  1. In a skillet, heat oil until hot. Add onion & sprinkle with salt. Cook & stir about 15 minutes or until moisture has evaporated & onion is soft. Reduce heat, sprinkle with vinegar. Cook & stir until golden. Add brown sugar, stirring until caramel in color. Remove from heat & cool.
Assembly
  1. Preheat oven to 375 F.
  2. On a large sheet of parchment paper, place 4 Naan breads & place on a baking sheet.
  3. Carefully spread peach onion chutney liberally over each Naan bread. Sprinkle each with a bit of grated cheese.
  4. Layer with pulled pork & caramelized onions. Top with remaining cheese & bake 15-20 minutes or until hot & bubbly. Remove from oven & serve.