Does nan-pizza have nan-calories? Well, not quite; however, I’m sure this one couldn’t have been that bad, calorically speaking, fresh and light as it was. We know that skipping breakfast is not ideal, but some days that’s just the way it is. Besides, a cup of coffee is all I need most mornings. That’s when a light brunch comes in handy, to tide you over until dinner. When I can get to it, daytime creative cooking is a cherished activity and today I really outdid myself. Normally when I have the chance to make something for breakfast, brunch, or lunch, I won’t know what it is until I take a look at the available ingredients and prioritize what has to be cooked next, in the hierarchy of freshness. Today was prime time to use up the ripe yellow and red cherry tomatoes beckoning from the fridge. That, along with some leftover grilled zucchini and king trumpet mushrooms from last night’s dinner, red endive and fresh herbs, shredded mozzarella, goat cheese, and two pieces of nan-bread provided a perfect meal for two. I can smell a nan-pizza coming right up, I thought. Was it ever fragrant and delicious! Here’s how to make it:
Nan Pizza
2 pieces of Nan Indian bread
16-20 yellow & red cherry
tomatoes, quartered
1 medium onion, finely sliced
¼ cup crumbled goat cheese
¼ cup shredded mozzarella
3 sprigs thyme, leaves only
1 T. jalapeños, fresh or
pickled, finely chopped
1 T. fresh chopped basil
1 T. fresh thinly slivered
red endive or radicchio
2 T. olive oil
splash of balsamic vinegar
salt to taste
Optional:
¼ cup chopped grilled zucchini
¼ cup chopped King Trumpet mushrooms
Heat a large toaster oven or a small oven. In a non-stick skillet, heat the olive oil and sauté the onion slices for several minutes. Add the chopped cherry tomatoes, salt, thyme leaves, balsamic vinegar and jalapeños. Stir for a few minutes to combine all flavors, and remove from heat to preserve the integrity of each ingredient. Arrange the nan bread slices on an oven tray and top with the two cheeses first, then add the tomato-onion mixture and mushroom-zucchini, if using. Place in the hot oven for 6-8 minutes, to warm thoroughly. Remove from oven and transfer to a cutting board. Quarter each piece of nan-pizza, sprinkle with basil and red endive or radicchio, serve and enjoy!