We love pizza (ok, who doesn’t really?). Plus I love simple, so I started using garlic naan for the grill and just kept on using them in the oven the majority of time I make pizza. But as I started experimenting with grilling pizza, I kept running into problems with getting the cheese melted before the crust burned when I layered the cheese on top. That continued when we moved to putting the pizza in the oven. One day I realized I was doing this all wrong and tried to put the toppings on top of the cheese. Perfection!
Here’s how it’s been going down in the kitchen:
- Top naan (or traditional crust, or flatbread…) with the sauce of your choice. One advantage of the individual sizes is that we can choose our own adventure (traditional tomato, white pizza sauce, or my latest go-to, spicy tomato oil)
- Top with a layer of cheese (we like a mozzarella/provolone blend, but it’s a great way to use up fresh mozzarella too)
- Layer on toppings. I was worried when I started experimenting that things would dry out, but I’ve experimented with cooked sausage, pepperoni, pepper, onion and mushrooms and haven’t hit an issue yet.
- Keep an eye on it in the oven. My oven takes about 10 minutes at 400 degrees.
- If you like spinach or arugula on your pizza (and as you see, I certainly do), I just sprinkle it on top when I take it out of the oven. The heat wilts it just enough to be perfect!
Such a simple hack has been a game changer! What’s your must-have on top of your pizza?
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