Naan Pizzette

veggie-zest-naan-pizzette-1

Have you ever tried entertaining during a weekday or even at the end of a busy week? I am sure we all have done that at some point in our lives. At times like these I have always looked for recipes that can be put together very quickly. Something that doesn’t involve too much prep or too many steps in cooking but still tastes great.

I developed these naan pizzette recipe keeping just that in mind and these are great for entertainment or for a quick snack on a busy weekday evening. You put a few store bought ingredients together and get this delicious tasting appetizer. These can be made with a normal size naan as well but I used these mini naans to make something that was perfect for entertaining!

veggie-zest-naan-pizzette

Serving 4 pizzettes

Ingredients

4 mini naan

2  bocconcini, cut in quarters

3 to 4 roasted bell pepper, from the jar

4 tbsp arrabbiata sauce or any tomato base pasta sauce

handful of watercress or arugula

balsamic glaze to drizzle

olive oil to brush on naan

red pepper flakes (optional)

1 tsp dried oregano

  1. Preheat the oven at 350 F. Line a baking tray with aluminum foil.
  2. Place the naan on baking tray and brush them lightly with olive oil.
  3. Spread 1 tbsp of arrabbiata on each naan.
  4. Add 2 pieces of bocconcini on each pizzette and place two sliced pieces of bell pepper on top.
  5. Sprinkle some oregano and red pepper flakes. Bake in a preheated oven for 10 to 12 minutes or till the cheese melts and the naan turns golden brown.
  6. Remove from the oven and sprinkle some watercress leaves on each pizzette. Drizzle some balsamic glaze and serve.