{"id":193487,"date":"2018-12-11T04:53:50","date_gmt":"2018-12-11T09:53:50","guid":{"rendered":"https:\/\/canadianinquirer.net\/v1\/?p=193487"},"modified":"2018-12-11T04:53:50","modified_gmt":"2018-12-11T09:53:50","slug":"for-a-quick-take-on-pizza-at-home-use-indian-flatbread","status":"publish","type":"post","link":"https:\/\/canadianinquirer.net\/v1\/2018\/12\/11\/for-a-quick-take-on-pizza-at-home-use-indian-flatbread\/","title":{"rendered":"For a quick take on pizza at home, use Indian flatbread"},"content":{"rendered":"
\"\"<\/a>
Brushing the baking sheet with olive oil and then baking the naan on the lowest rack in a 400 F oven gives it a crispy texture\u2014just like pizza crust. (File Photo<\/a>: Luca Nebuloni\/Flickr<\/a>, CC BY 2.0<\/a>)<\/figcaption><\/figure>\n

Naan is an Indian flatbread with a chewy texture and a puffed, slightly charred crust. Brushing the baking sheet with olive oil and then baking the naan on the lowest rack in a 400 F oven gives it a crispy texture\u2014just like pizza crust. This recipe can be doubled. Follow this recipe with your kids.<\/p>\n

PIZZA IN A FLASH<\/p>\n

Servings: 1-2<\/p>\n

Start to finish: 40 minutes (Active time: 10 minutes)<\/p>\n

Prepare\u00a0Ingredients:<\/p>\n

1 teaspoon extra-virgin olive oil<\/p>\n

1 (8-inch) naan bread<\/p>\n

2 tablespoons pesto<\/p>\n

1\/3 cup shredded mozzarella cheese<\/p>\n

12 cherry tomatoes, cut in half<\/p>\n

Gather Cooking\u00a0Ingredients:<\/p>\n

Pastry brush<\/p>\n

Ruler<\/p>\n

Rimmed baking sheet<\/p>\n

Small spoon<\/p>\n

Oven mitts<\/p>\n

Cooling rack<\/p>\n

Spatula<\/p>\n

Cutting board<\/p>\n

Chef’s knife or pizza wheel<\/p>\n

Make it your way:<\/p>\n

To personalize your pizza, sprinkle a handful of your favourite toppings \u2014 in whatever combination you like \u2014 over the mozzarella. Some topping ideas: sliced bell peppers, pepperoni, sliced scallions, chopped olives, or dollops of goat cheese ricotta cheese.<\/p>\n

Start cooking:<\/p>\n

Adjust oven rack to lowest position and heat oven to 400 F. Use pastry brush to brush oil into 9-inch circle in centre of rimmed baking sheet. Place naan on top of oil on baking sheet.<\/p>\n

Use back of small spoon to spread pesto over naan, leaving 1\/2-inch border around edge. Sprinkle cheese over pesto, then sprinkle tomatoes over cheese.<\/p>\n

Place baking sheet in oven and bake until naan is golden brown around edges, 8 to 10 minutes.<\/p>\n

Use oven mitts to remove baking sheet from oven (ask an adult for help). Place baking sheet on cooling rack and let cool for 5 minutes.<\/p>\n

Use spatula to carefully transfer naan to cutting board (baking sheet will be hot). Use chef’s knife or pizza wheel to cut naan into wedges. Serve.<\/p>\n

\u2014\u2014\u2014<\/p>\n

Nutrition information per serving: 273 calories; 122 calories from fat; g fat ( g saturated; g trans fats); mg cholesterol; mg sodium; 27 g carbohydrate; 3 g fiber; 3 g sugar; 11 g protein.<\/p>\n

\u2014\u2014\u2014<\/p>\n

For more recipes, cooking tips and ingredient and product reviews, visit https:\/\/www.americastestkitchen.com<\/a>. Find more recipes like Pesto Flatbread in \u201cComplete Cookbook for Young Chefs .\u201d<\/p>\n

\u2014\u2014\u2014<\/p>\n

America’s Test Kitchen provided this article to The Associated Press.<\/p>\n","protected":false},"excerpt":{"rendered":"

Naan is an Indian flatbread with a chewy texture and a puffed, slightly charred crust. Brushing the baking sheet with …<\/p>\n","protected":false},"author":44,"featured_media":193488,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[69],"tags":[],"class_list":["post-193487","post","type-post","status-publish","format-standard","has-post-thumbnail","category-food","mauthors-americas-test-kitchen","mauthors-the-associated-press"],"_links":{"self":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/193487","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/users\/44"}],"replies":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/comments?post=193487"}],"version-history":[{"count":0,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/193487\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media\/193488"}],"wp:attachment":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media?parent=193487"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/categories?post=193487"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/tags?post=193487"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}