To round out the month of featured pizzas for What's Cooking Wednesdays, I thought I'd try something a little different, yet traditional. At the same time, in honor of losing nearly 20 inches through my BBL workouts, I wanted to try something on the lighter side. This is a fairly classic recipe, so I can't say I adapted this one from any particular cookbook, nor can I take full credit myself. I can only say that this is a crispy, rustic interpretation of the fabulous Pizza Margherita I was lucky enough to sample many times during a family vacation in Italy when I was 15.
1 package (2 pieces) whole wheat Naan bread (I use Stonefire)
2 cloves garlic, diced
olive oil, for drizzling
2 roma (plum) tomatoes, thinly sliced
1 "ball" fresh mozzarella cheese, thinly sliced
salt and freshly ground black pepper
Preheat oven to 400.
Place a wire rack on a baking sheet, in order to get a crispier crust. Place Naan on rack, sprinkle with diced garlic, and drizzle with olive oil. Arrange tomato slices on Naan (about 5 slices per pizza). Place 1 whole basil leaf between each tomato slice (again, 5 per pizza). Top with mozzarella slices. Salt and pepper to taste.
Bake pizzas for 12-14 minutes, or until cheese is melted and bubbly. Sprinkle chopped basil evenly on each pizza.
Serve hot alongside a green salad with your favorite Balsamic vinaigrette and a fabulous red wine.
Serves two (perfect for a date night in!).