Sunday, September 19, 2010

Na'an Pizza.....Almost Gourmet

Friday nights mean Pizza in our house. It's the end of a long week for everyone. No one (meaning me) feels like cooking something huge and no one feels like waiting long.  Let eat with our fingers.  Sometimes we order from our favorite local pizza slinger, but most of the time I whip up some of this pizza.  If you wanna know a secret, between you and me, I'm not good with any kind of dough.  It just doesn't like me, nor does it ever cooperate.  So I used to use a premade pizza crust but always felt it had an aftertaste.  There are some I like more than others though.  BUT.... one day, while sorting through pita in the Publix bakery, I discovered Na'an.  I had had it at in restaurants before but hadn't seen it in the grocery store.  My life was transformed. It doesn't have that premade, prepackaged taste that pita bread or pizza crusts can have.  So, when using Na'an for pizza, the sky is absolutely the limit.  Here is my favorite pizza to make:

Na'an bread
Fresh Spinach
Fresh Mozzarella
Pizza Sauce
Crushed red pepper flakes
Olive Oil

Building and baking instructions:

Preheat oven to 375 degrees.  Brush Na'an with olive oil to coat.  Spread the crust with your favorite jarred pizza sauce.  Crush one small garlic clove to split between two pizzas and spread that on the sauce. Start building with the cheese.  My suggestion is to use the fresh mozzarella NOT packed in water as this will release the water while baking and you'll have pools of liquid on the pizza. I load the pizza's up pretty good with cheese.  Fresh cheese is much more mild and less salty than the bagged/preshredded kind.
Next, start tearing pieces of prosciutto to layer on top of the cheese.  Use more than you think you'd need because it does shrink down in the oven

 Once you have those goodies layered on, it's time for the spinach.  This too, you have to pile on because it will for sure wilt down in the oven.

Once you have everything on your pizza, bake at 375 for 10-12 minutes.  Because there is fresh spinach and mozzarella, you may need to dab some liquid from the top.  Also, if you want to add basil, do it once its out of the oven.  It will turn brown if baked.

Sprinkle the pizza with a pinch of red pepper flakes and enjoy with a glass of Merlot.

I have also made this pizza using tomato slices, asparagus, caramelized onions, goat cheese and Parmigiano-Reggiano cheese.  I don't use sauce when I make it this way.  But again, the sky is the limit!!!  

Use Na'an bread to make your own pizza.  Let me know what you did and how you liked it

Indian Naan Bread on FoodistaIndian Naan Bread


  1. I just bought Na'an for the first time too, but to eat with something else. I am totally doing this. I'm the worst with dough, always making holes. I love your pizza, all my fave stuff! :)

  2. I think Alex will have fun with this recipe. I wonder where I can find Na'an up here??

  3. I make a similar dish, thanks to Tabitha Crist. Try Pita, Goat Cheese, Baby Spinach, & Classico Tomato Basil Sauce.

    Side note, Na'an in Southwest Asia is delicious.

  4. Sounds delish. I've made it also with carmelized onions, asparagus, tomatoes and goat cheese. EVOO and garlic base though, no sauce. It's so versatile! :)