Creamy Asiago Mini Naan Pizzas Food

MINI GARLIC NAAN

Steps:

• Mix yeast, sugar and water in a bowl.
• Cover and leave undisturbed for 10-15 minutes.
• Mix flour and salt and sieve into a bowl.
• Make a well.
• Put into the middle the melted ghee or butter, the yogurt and the yeast mixture.
• Form to a dough. Knead on a floured surface for 10-15 minutes until the dough is smooth.
• Put into a big, oiled bowl, cover with a wetish towel and leave to rest for an hour by when the dough should have doubled.
• Knead for one minute.
• Cut into 32 pieces.
• Make balls and press them into 7 cm /2 1/2 in circles.
• Put on a lined tin.
• Mix 4 tablespoons melted ghee or butter with the minced garlic.
• Brush the unbaked mini naans with the butter - garlic mixture.
• Sprinkle with the herbs (mix them or keep them individual) and salt.
• Bake in a 190°C / 375°F oven for 5-8 minutes or until golden (mine took longer than 8 minutes).
• Serve your guests warm or cold as an appetizer.

SHRIMP ALFREDO NAAN PIZZA

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line 3 baking sheets with aluminum foil and spray lightly with cooking spray.
• Combine onion, bell pepper, mushrooms, zucchini, broccoli, and cauliflower in a medium bowl. Drizzle with 1 tablespoon olive oil, salt, and pepper and mix to combine. Place on 1 of the prepared baking sheets.
• Bake in the preheated oven until vegetables are tender, about 15 minutes. Remove vegetables and set aside. Lower oven to 400 degrees F (200 degrees C).
• Meanwhile, melt butter in a saucepan over medium-low heat. Add heavy cream and Parmesan cheese; cook and stir until sauce is smooth and starts to thicken, about 10 minutes.
• At the same time, heat remaining 1 tablespoon oil in a skillet over medium heat; stir in garlic and cook until browned, 1 to 2 minutes. Pat shrimp with paper towels to remove any moisture and add them to the skillet. Increase heat to medium-high and cook until shrimp are pink, 3 to 4 minutes.
• Place 2 naans on each of the 2 remaining foil-lined baking sheets. Lightly spray tops of naans with cooking spray. Spoon some Parmesan-cream sauce on each naan, spreading it all the way to the edge. Arrange cooked vegetables on top of the sauce, followed by the cooked shrimp. Spoon the remaining sauce over shrimp and top with shredded Italian and Asiago cheeses.
• Bake naan pizzas until cheese is melted and naans are starting to get crispy at the bottom, 10 to 15 minutes.

CREAMY ASIAGO MINI NAAN PIZZAS

Steps:

• 1. Preheat barbecue to medium-low heat. 2. Place naan rounds on work surface. Spread 1 tbsp (15 mL) dip over one naan leaving 1/2-inch (1 cm) border around edges; repeat with remaining naan. 3. Arrange 2 to 3 tomato slices on each naan; top each with some shallots. Season with pepper. 4. Place naan rounds carefully on grill; cover and cook for 4 to 5 minutes or until shallots are tender and light golden and naan is crisp with grill marks. Transfer to serving platter; top with arugula. Serve immediately. More recipe ideas are available online at pc.ca.

NAAN PIZZA

Steps:

• In a large skillet, brown the chicken in the oil and butter. Season with salt and pepper. Set aside on a plate.
• In the same skillet, soften the peppers, onions, and garlic for about 5 minutes. Add butter, if needed. Season with salt and pepper. Add the tomatoes and spices and cook for 2 minutes. Remove the skillet from the heat. Return the chicken to the skillet. Add the hummus and yogurt and stir to combine. Adjust the seasoning.
• With the rack in the middle position, preheat the oven's broiler.
• Place the naan bread on two baking sheet. Place the chicken mixture on the bread and sprinkle with the cheese. Bake for about 5 minutes or until the cheese is lightly golden brown.