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Bachelor Food: Naan Pizza for One (or Two)

pizza

Naan Pizza Supreme. Looks like a mess, but man, is it good!

“I love it that you have all these random jars of interesting things in your refrigerator.”

That was Jake. We were making dinner together one night last week, and I pulled out a jar of Giardiniera. It’s basically just pickled cauliflower, carrots, celery and peppers; you know, stuff to munch on while you’re watching TV, when you want something but don’t know exactly what. I suppose it goes well on the side with a sandwich too, but … you know, if you’re a foodie, you just gotta have all kinds of stuff handy.

That explains the jar of marinated artichoke hearts I had sitting in the bottom shelf, way in the back.

So I’m staring into the fridge again, wondering what to make for dinner. It’s a weeknight, and it’s been a long day at work. My brain is fried, so I’m not really in the mood to cook anything elaborate. I’d eaten out a lot recently too, and my wallet was feeling the pressure, so a quick run out for fast food didn’t seem like a good idea. And besides, aside from the predictably bloated feeling I always get after pounding down a burger and fries, I always feel like I just paid someone to poison me. (You’ve seen those YouTube videos on the meat slurry that goes into beef patties, right? Yeah, not fit for human consumption.)

naanAnd salad? I’m a huge fan, but please, not every night. Then I caught sight of the package of naan bread I’d bought from Wallyworld. Naan is an oven-baked flatbread, famous in Indian food, and it makes a great ready-made dough for personal-sized pizza. Just pile whatever you like on top, throw it in the oven, and voila! Instant dinner.

You can find all kinds of recipes for naan pizza on the web. Me? I’m not too selective. I just start pulling some of those “random jars of interesting things” out of the fridge, along with some fresh salad-fixin’s from the crisper, and start chopping. You know what you like (it’s the stuff you probably already have on hand), so use what you’ve got.

A few quick taps on my stove to get the oven preheating to 350°, and I grab a cookie sheet from the bottom cupboard. You can bake the naan right on the rack if you like, but my pizzas tend to be piled high and overflowing, and that can leave a big mess on the bottom of your oven  — and fill your house with smoke next time you try to use it — so the cookie sheet is my safety net.

pizza_ingredients

What? You don’t keep pepperoni in your fridge?

Brush a little olive oil on the flatbread, and start building.

• Some sliced onions,
• chopped red and yellow mini-peppers (gotta get your vitamins, right?),
• a handful of cherry tomatos, cut in half,
• sliced mushrooms (I am a mushroom fiend. It’s not pizza without mushrooms.) Canned mushrooms will work fine, if you’ve got ’em. I like to keep a ziplock baggie of fresh ones in the freezer cuz I think they have a better taste and texture.
• that jar of marinated artichoke hearts,
• a small can of sliced black olives,
• oh, and don’t forget the pepperoni. (That’s the protein — at least that’s what I tell myself.)
• Finally, sprinkle on the shredded mozzerella cheese. As it melts, it’ll hold all the stuff together on top.

I love me some oregano, too. Love the way it smells when it’s roasting. So I sprinkle some dried Italian herbs on top, a little garlic powder (you know that smells great when it’s cooking in the oven!), and we’re set to go.

Netflix10-15 minutes in the oven. Let the cheese melt and get all gooey. You can leave it in a bit longer if you like a crispier crust, but don’t let it brown too much.

And that’s it. Cut it in four pieces, and you’ve got manageable slices that won’t drop toppings all over your carpet while you’re clicking through movie selections with the remote.

Tonight, for me: rewatching episodes from “House of Cards.” (When does Season 4 come out?) Enjoy your night in!

 

STEPHEN SCHMIDT is the Teaching Pastor at Expressions Church in Oklahoma City. He is a graduate of the seminary at Oral Roberts University in Tulsa, OK, and holds two masters degrees in Biblical Literature and Divinity. He did his doctoral research at the Hebrew University of Jerusalem and at the Jewish Theological Seminary of America in New York.

He is editor of IMPACT Magazine, and blogs at Cafe Inspirado.com. Plus you can find him making random comments about life on Facebook.

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