I love a good veggie pizza. In fact, I rarely order a pizza with meat on it. A YouTube channel I watch all the time is Arisha Moorjani. And one of the things she mentioned in a video was a Naan Pizza. So here’s my version of that.
This meal was completely thrown together with things we had around. Neither of us really wanted to go out for groceries so it’ll seem like a bit of a mess. I took a store bought naan from whole foods that came in a pack of four as my crust. You can use any brand from any store really, we just had these around. I layered pizza sauce on it and then added my veggies. I chose a bunch of RANDOM veggies we had in our fridge/ pantry. Here’s what I used: turnip, leak, micro-green sprouts, chickpea, and capers. The turnip and leaks were leftovers that we had cooked in a pan with just salt and pepper. I opted to put these directly on the sauce so that I could layer my cheese on top to hold all of the ingredients inside. I used two different bags of shredded cheese: cheddar and a four cheese Mexican blend. Then I topped it with ricotta and capers.
The capers were a bit of a wild card because I was hoping to have an olive taste to contrast the other ingredients. It was absolutely not the taste I was going for, but it still worked.
Because this meal was just a hodge-podged mess of what we could find to use as ingredients, it really wasn’t cohesive. Don’t get me wrong, it was still delicious and given how much time we wanted to spend on the meal, it was perfect. Sometimes dinner is perfect to have fun story on paper plates while you amaze over this concoction. Things don’t have to be “cohesive” to just work and be good the way they are.
