Every once in awhile, Derek out-blogs me.
Not in the sense that he steals my camera to snap up awesome photos or write up a really cool post about some random thing. But, he comes out of nowhere with a stupid simple idea that ends up being pretty ridiculously great/delicious. At which point in time, I’m forced to acknowledge that it is, indeed, blog-worthy and must offer it up to the Internet. That rare scenario brings us to our most amazing creation as of late: personal naan pizzas, lovingly dubbed “Ernie K-Dough’s Effing Delicious Pizza Rafts.” Don’t ask.
The whole fiasco came about with some Tuesday night grocery shopping. I wanted some foods. He wanted others. We’re notoriously grab-and-go and needed food that was both quick and tasty but also liked by both of us. Grabbing some garlic naan and a jar of pizza sauce, the answer started to unfold.
I picked up tomatoes and ricotta to go with my fresh basil forest at home. He snagged some prosciutto and mozzarella. And at home, we set to work.
Armed with our individual ingredients, we set to work in the kitchen. We each painted sauce onto the naan. Mine was light. His was heavy. With both went with cheese next — but mine was ricotta globs and his was mozzarella mountains. We even went with basil in the same order — but I ripped mine up and he went whole-leaf. It quickly became apparent that we’re not the same pizza makers.
Thankfully, that was perfectly OK. Our naan pizzas were perfectly portioned for one person, so it didn’t matter if we chose to top them in completely different ways — we were going to end up eating our own creations! I did cave and stole some prosciutto to complete my meal. He added the meat and topped it, again, with cheese.
Perfectly decorated to our individual tastes — we popped the pizzas into the oven on a pizza stone. We picked 400 degrees for about 15-20 minutes, and that was pretty perfect. Worth noting though: if you love mozzarella and have no fewer than 3 layers of it on your pizza, it’s highly likely that the molten cheese and very hot sauce will burn your face. Maybe let these cool for a few minutes before diving in.
Seriously — I was shocked. Our pizzas had completely different flavors, yet both were really delicious. The naan cooked to a doughy, delicious crust with the perfect crunch on the bottom. The cheeses were melted and creamy. The prosciutto crisped and the punch of tomato in the sauce was awesome. Plus, that fresh basil we loved so much was perfectly at home.
The naan pizza rafts are a win on so many levels. They’re simple, fast, easy to customize and you can make one or many without much extra effort. Plus, you can avoid the added grease, butter sprays and weirdness that comes on a lot of delivery. These are just as fun as they are tasty — easily snagging them a permanent slot in our go-to meal line up. Yum!
This post originally appeared on Prettyography.
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