Summer Flatbread Pizza
Simple and delicious pizza that lets summer’s bounty shine!
Pizza sauce, recipe follows
Fresh mozzarella cheese, shredded or sliced
Parmesan cheese, freshly grated
Garlic, thinly sliced
Bell pepper, diced
Basil, julienne (thinly sliced)
Extra virgin olive oil
Heat oven to 425 degrees. Top the naan with sauce, fresh mozzarella cheese, and veggies, along with a sprinkle of salt and pepper. Bake 15-20 minutes until cheese is bubbly and crust is crisp on the edges. Remove from oven, sprinkle with Parmesan and fresh basil and drizzle with olive oil. Cut into wedges and enjoy!
Makes about 2 cups, enough for 2 large pizzas
1 32 oz. can crushed tomatoes
4 garlic cloves, minced
3 T. extra virgin olive oil
1 T. dried Italian herbs
Salt and pepper
Place olive oil, basil and herbs in a saucepan on low heat. Bring up to a sizzle until it smells fragrant but do not allow garlic to brown, about 5 minutes. Pour in crushed tomatoes, stir, and increase heat to medium. Sprinkle generously with salt and pepper, and simmer until slightly reduced, about 15 minutes.