I’m pretty excited that I just made this wonderfulness for lunch. I’m calling it End of Summer Pizza because my whole goal was to come up with a great way to use the last of my basil and that’s what I did. End of Summer Pizza is easy to make and healthier than ordering delivery pizza because a) it’s loaded with veggies, and b) I don’t have a bunch of leftovers calling to me and driving me crazy until I eat every last bite. Know what I mean?
The crust is Naan, an Indian flat-bread purchased from the grocery store. Yes, I could have made it, but I’m trying to keep it simple while still eating well. Plus, I don’t make crust.
- Olive oil
- Parmesan Regianno
- Green onions, chopped
- 4-5 cherry tomatoes, sliced thinly
- 2 Tablespoons chopped red pepper
- Basil, chopped
- Shredded cheese (I used 6-blend Italian)
- Salt and pepper to taste
- Preheat oven to 400 degrees.
- Brush Naan with olive oil.
- Grate parmesan over Naan.
- Layer chopped green onions, thinly sliced tomatoes, chopped red pepper, and basil (in that order).
- Sprinkle with grated 6-cheese Italian blend, or cheese of choice.
- Add more grated parmesan. Please, use the real thing not the stuff in the can.
- Top with a slice of red bell pepper for additional flavor and crunch. Add salt and pepper.
- Bake 5-7 minutes until cheese has melted.
A couple of things… I think goat cheese would have been a great addition, but I didn’t have any. Really, add whatever you like—shredded chicken, black olives, purple onions, etc. You could also add pesto sauce or tomato sauce instead of olive oil.
Grace Grits and Gardening
Farm. Food. Garden. Life.
This has nothing whatsoever to do with my pizza, other than I love this performance, Barrett Baber lives in Fayetteville, and I was walking in Memphis last week.
Barrett Baber & Dustin Christensen, Walking in Memphis