Sometimes my life feels like a marathon. There’s just never enough time in the day. Finding time to eat healthy and exercise on top of the day-to-day responsibilities can be difficult. Sometimes I wish I had a magic wand that I could wave and “presto” dinner would be served. Although Wegmans hasn’t patented said-magic wand yet, last night’s dinner miracle was made possible by the grocery store chain’s Naan bread.
I rushed home from the gym and stepped into the kitchen at 6 p.m. This gave me 30 minutes to prepare two meals before heading over to a friend’s house for dinner. With Sean’s help, we did some prep work for the following night’s meal – Spicy Honey Chicken and Creamy Carrot Casserole. We rubbed the chicken with seasonings to marinate overnight and chopped the carrots for the casserole. Keep an eye out for that blog soon.
Next up was the meal for the present evening. On the menu were two varieties of Naan Bread Pizza – one classic Margherita style and the other a white, garlic style. Here’s what I used:
- 6 pieces of naan bread
- Pesto sauce
- Garlic butter
- Artichoke hearts, drained and roughly chopped
- Sliced mushrooms
- Sliced plum tomatoes
- Fresh basil
- Fresh mozzarella (also called Water Buffalo Mozzarella
- Shredded parmesan cheese
- Shredded mozzarella
The first variety of pizza uses the garlic butter, artichoke hearts, broccoli and mushrooms. Spread the garlic butter as your base and then add your toppings. Lastly, add your cheese. For this variety I used the shredded parmesan and mozzarella cheeses.
The second variety entails the pesto, plum tomatoes, fresh basil, and fresh mozzarella and shredded parmesan for the cheeses. Begin by spreading your pesto as the base. Next, add the sliced tomatoes, followed by the cheeses. Lastly, add the basil leaves.
Bake the pizzas for about 15 to 20 minutes or until the naan bread gets crispy. Be careful not to burn the bottoms. Allow the pizza to cool for about 10 minutes before slicing.