> > I love to make pizza from scratch. I used to make it at least once or twice a month, mostly making my own dough, sometimes using fresh dough I bought at my favorite pizzeria.
However, since I now live in a small apartment, with a small kitchen which has the counter space the size of a hand towel, for practical reasons I sometimes use naan instead of pizza dough.
Although the texture is completely different, I like it as an uncomplicated, quick fix 🙂
Since I am already at a distance from a “real” pizza, I also like to use spicy salsa mexicana (picco de gallo) instead of tomato sauce, which add’s a wonderful extra layer of heat and debt of flavor.
“Real” pizza this is not – naan pizza it is, and it is at it’s best as such 🙂 > Bon Appétit ! Life is Good ! > > Click here for more Pizza at ChefsOpinion > Click here for Garlic Confit Paste recipe > Click here for more Naan dishes on ChefsOpinion > Click here for Naan recipe > > >
> > > Preparation : To read instructions, hover over pictures To enlarge pictures and read instructions, click on pictures > > >
brush naan with garlic confit paste on both sides
dice salami, remove avocado from shell
spread spicy salsa mexicana on naan
add avocado and salami
sprinkle with shredded mozzarella
bake at 350F until cheese is melted and salami is heated through; naan should be crisp on the outside but still soft on the inside; to serve, sprinkle with fresh basil chiffonade
If you wonder why there is a whole tomato as a garnish – I like to squeeze very ripe tomato on top of my pizza just before eating it 🙂 > > > >
season thinly pounded veal cutlet with mustard, kosher salt and cayenne pepper, bread with flour, egg and breadcrumbs, saute in olive oil and butter until golden and cooked medium well, remove to absorbent paper
place onto serving platter, drizzle with lime juice, top with guacamole, sour cream and salsa mexicana, sprinkle with chives or cilantro (however, there is already plenty cilantro in the guacamole)
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