Recipe: Naan Bread PizzaMonday, August 13, 2012
Looking for a new idea for an appetizer or light snack? This light and flavorful pizza is perfect for a steamy summer day and doesn’t take much time to prep.
Choosing the Ingredients
- Naan bread: This flat bread is available in plain, whole wheat, garlic or other flavors.
- Arugula: Baby arugula adds a nice texture and complements the olives nicely. Choose arugula that has a medium green color and avoid those with yellow leaves. Arugula is packed with vitamins A, C and K and is high in calcium.
- Tomatoes: Yellow and red grape tomatoes are perfect for this dish and they add a sweet flavor and gorgeous hue. Use tomatoes that are firm to touch and have no browning. Tomatoes are brimming with lycopene which helps lower your risk of heart disease.
- Parmesan cheese: Choose a good quality Parmesan cheese- a little goes a long way!
Naan Bread Pizza
Recipe by my dietetic intern Mary Opfer
Serves: 4 appetizer portions
1 (4.5 ounce) piece of whole wheat Naan bread
2 tablespoons olive tapenade (made from Kalamata olives, can be store bought or home made
1 cup Baby arugula
¼ ounce Parmesan cheese, grated
6 cherry or grape tomatoes cut in half
For the dressing:
1 tablespoon olive oil
1 teaspoon red wine vinegar
¼ teaspoon freshly ground black pepper
In a small bowl, whisk together oil, vinegar and pepper. Place arugula in a medium bowl and toss with the dressing.
Spray a nonstick pan with cooking oil and heat pan over medium heat. Add the Naan bread and heat until the bottom is slightly warm and a little crispy but not burnt, about 1 minute. Spread the olive tapenade on top of the Naan bread and top with arugula. Top with cherry tomatoes and sprinkle with Parmesan cheese. Slice into 4 pie-like slices and serve.
Nutrition info per serving:
Total Fat: 9 grams
Saturated Fat: 2 grams
Total Carbohydrate: 16 grams
Sugar: 1 grams
Fiber: 2 grams
Protein: 4 grams
Sodium: 486 milligrams
Cholesterol: 4 milligrams