Margherita Naan Bread Pizza

Naan bread pizza… One of the easiest ways to make homemade pizza. I usually top mine with mozzarella cheese, caramelized onions and black olives, but, after seeing this recipe on Instagram I knew I had to try it.

To start, I prepped the toppings…

Next, I assembled the naan bread with all of the toppings…

I then baked it in a preheated 350 F oven for 8 minutes, until the cheese melted and then switched the oven to the broil setting and broiled the pizza for about 2 minutes, until the cheese began to bubble.

After the letting the pizza rest for a few minutes I then sliced and enjoyed it! This is definitely a much easier way to make pizza. And trust me, I’ve tried quite a few different ways.

 

Margherita Naan Bread Pizza

Ingredients:

2 naan breads

olive oil

1 green onion, sliced

2 garlic cloves, minced

8 sliced fresh mozzarella (8oz.)

2 plum tomatoes, sliced

2 slices prosciutto, torn into pieces

6 basil leaves, roughly chopped

2 tablespoons grated Parmesan cheese

salt and ground pepper

*Recipe can easily be halved

Directions:

Preheat the oven to 350 F degrees. Line a baking sheet with aluminum foil.

Place the naan breads on the baking sheet and brush the top with olive oil.

Spread the green onion and garlic over the naan bread. Then top each one with 4 slices of the mozzarella cheese. Top with the tomato slices – season the tomato with salt and pepper. Top the tomato with the prosciutto, basil and parmesan cheese.

Bake in the oven for 8 -10 minutes, until the pizza is crispy and the cheese had begun to melt. Switch the oven to broil and broil the pizza for 2 – 3 minutes until the cheese has begun to bubble.

Recipe from Allrecipes

Portobello Mushrooms Stuffed With Caprese Salad

While browsing through my Instagram feed last week I came across a picture that made me stop and double-tap immediately! If you’re on Instagram and you’re not following Foodgawker you should definitely go check them out and start following them. They post amazing pictures of food that you can get the recipes to by visiting their website. And most of the recipes are ones that you can easily make in your home kitchen – which we can all agree is very important! If you love quick recipes, mushrooms, tomatoes and mozzarella this is the recipe for you! And if mushrooms are not your thing – I think it’s something that people either love or hate – but if you love Caprese salad, you may want to think about roasting the mozzarella and tomatoes next time you make it – it really enhances the flavors.

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I began by cleaning out the gills of the mushrooms and wiping them with a damp paper towel. To remove the gills I used a small spoon to scoop them out. Now, I know there are some people who opt not to clean out the gills, and I did a little research (a quick Google search) as to which is the proper way to eat Portobello’s and it really comes down to personal preference. For me, I prefer them gone because sand could be trapped within the gills and the sand is not going to come out when you cook them and I just think they look “cleaner” when the gills are gone.

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Next, I melted butter with two cloves of crushed garlic in the microwave and brushed the garlic butter on the bottom of each of the mushrooms.

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Once the mushrooms were prepped I sliced grape tomatoes and fresh mozzarella into thin slices and placed them inside of the mushrooms.

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With the broil set to high I placed the mushrooms in the oven and broiled them for about ten minutes, until the cheese was melted and beginning to brown.

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While the mushrooms were in the oven I made a balsamic glaze to drizzle over them. I combined balsamic vinegar and brown sugar in a small saucepan and brought it to a boil, then reduce the heat and let it simmer until it was reduced by half. Once the mushrooms were done I took them out of the oven and transferred them to a platter and top them with torn basil leaves and the balsamic glaze.

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These mushrooms were absolutely delicious!  Caprese Salad is delicious on its own, but once you roast the tomatoes and bring out some of their sweetness and the mozzarella is melted it’s just a whole other level of delectableness. And the heartiness of the mushroom to go along with it makes this a great main dish with other vegetable or as a quick side.

 

Caprese Stuffed Garlic Butter Portobellos

Ingredients:

Garlic Butter:

1 tbsp. unsalted butter

2 cloves garlic, crushed

Mushrooms:

6 large Portobello mushrooms, stems and gills removed, wiped clean with a damp paper towel

1 cup grape tomatoes, each tomato sliced into thirds

Fresh mozzarella*, thinly sliced

Fresh basil, torn into pieces

Balsamic Glaze**:

1/4 cup balsamic vinegar

2 tsps. brown sugar

 

*I used about half of a 12oz. pre-sliced log, cutting each piece into strips

**You could also use store bought

 

Directions:

1. Arrange oven rack to middle of oven and preheat the oven to broil on the high setting.

2. Combine the garlic and butter and melt the butter in the microwave or in small saucepan on medium heat until the garlic becomes fragrant. Brush the bottoms of the mushrooms and place them, buttered side down, on a rimmed cookie sheet.

3. Fill each mushroom with tomatoes and mozzarella and place them in the oven, broiling them until the cheese has melted and begun to brown (about 8 – 10 minutes.)

4. Transfer the mushrooms to a serving dish and top with the basil and drizzle with the balsamic glaze. Sprinkle with kosher salt and fresh ground pepper.

To make the Balsamic Glaze:

Combine the sugar and vinegar in a small saucepan over high heat to bring to a boil. Reduce the heat allowing the mixture to simmer until the mixture has thickened and reduced to a glaze, 5 – 8 minutes.