We have a tradition at the Trattoria that every Friday night we have homemade pizza. It used to be I made the crust from scratch when I got home from work, but that meant it was late before we got to eat, so I started looking for an alternative. One day we stumbled on whole wheat Naan at Wegmans, which resulted in the inspiration of using this Naan to make a quick pizza crust. Thus was born our revised tradition, which broke us out of our potential rut … whole wheat pizza.
I basically sauté mushrooms, onions, and garlic and add whatever else I have available. In the past it has usually been leftover chicken or some other meat but tonight we had no leftover meats so it was a “vegetarian” option. I added some banana peppers which were provided by a coworker and some kalamata olives. I spread some homemade pesto on the Naan, then added the sautéd mixture, sprinkled with mozzarella and parmasean cheese and baked in a 350 degree oven for about 25 minutes. The result was a passable alternative to a homemade pizza which competed very well with the Carrabbas pizza we had earlier this week.
We paired our pizza with a Rocca Felice Barbera d'Alba Superiore. This wine was purchased from Total Wine for $16. This was a very tasty wine and it went well with the pizza. And, once again, it is finally time for a dessert of chocolate!
No comments:
Post a Comment