Not that making pizza dough is such a big deal now that we have Jim Lahey and no-knead and Smitten Kitchen’s detailed schedule for getting homemade pizza on the table at night, but I do want to point out that there are all kinds of other vessels to carry your tomato sauce, cheese, and toppings than traditional pizza dough, like English muffins, French bread bagels, tortillas, polenta, pita, and naan.
And, if you settle on one of those and keep it in your fridge, then homemade pizza becomes less of a special occasion supper and more of a last-ditch, but still delicious, meal to make on a weeknight.
Because of my collaboration with Stonefire, I had naan in the freezer. I selected a whole grain package, pulled out a can of tomatoes and smushed them into sauce (no need to cook–just add a little garlic, salt, and oil), shredded mozzarella (supermarket style, fresh can make the pizza soggy), and some homemade meatballs. Technically, I wouldn’t make meatballs from scratch just for my weeknight naan pizza, but if you have some lying around, use ‘em! They don’t take too long to make, to be honest. Or, use sausages or sliced sausage, extra kale or broccoli rabe, any cheeses you have in the cheese drawer.
I’ll be back later this week to share a more authentic use for naan in the next Indian recipe I developed for you guys!