Friday, May 18, 2012

Bruschettas and Naan Pizzas


Fresh tomatoes, garlic, flat leaf parsley, and a bit of lemon juice are an amazing combination. Lastly, it's seasoned with salt and black pepper and left to mingle. It's remarkably quick and easy to make. I'll probably wait and make this again when tomatoes are really plump and ripe.



We could've just toasted up some bread, topped that toasted bread with the mix and eaten them like that, but OP wanted to make cheesy bruschetta. So we added quite a bit of shredded mozzarella and old cheddar cheese to the mix. Isn't it pretty?




OP topped the buttered baguettes with the tomato mix and then threw them in the oven to toast up. We prepared the naan pizzas as we waited for the bruschettas to bake. OP said that by buttering up the baguettes, they don't get as soggy.

Although the bruschetta tore up the roof of my mouth because they were a tad over-baked, the bruschettas were very tasty. The warmed tomatoes and garlic were mellowed by the oven and could’ve been tasty even to tomato haters out there. The pain was worth it.


We needed to make something else for lunch and so we made naan pizzas. Using store-bought naan bread, we topped them with plain tomato sauce, pizza pepperoni, shredded cheese, fresh basil, thinly sliced garlic and Genoa salami as toppings. Nice and simple. The pizzas were baked on a sheet pan (aka baking sheet or baking pan) in the pre-heated 350 Farenheit oven. VN and I have made naan pizzas a few times, but it's been the first time I've done this at home.

The fresh basil that we bought from the grocery store was a bit on the expensive side. There were a few roots still attached to some of the basil. I'm gonna try to plant them and see if they'll grow so that I can make more homemade pizzas with fresh basil in the future. Hopefully I won't have to buy basil in the grocery stores again.


Once out of the oven, the warm smell of basil perfumed the kitchen. Ever since enjoying Margherita pizzas at Libretto, I’ve fallen in love with the simplistic flavour composition. So I made a Margherita pizza, but with the addition of thinly sliced garlic. Garlic on pizza may scare some people, but when it’s thinly sliced and placed on the tomato sauce, the harshness of the garlic is cooked out. It’s an amazing thing.

I’m not sure why bruschettas and naan pizzas aren’t regularly in our rotation, cause its a beautiful way to use up fresh tomatoes and basil. It's also really easy and quick to whip up. They’ll definitely be making more frequent appearances this summer.

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