Grilled Mushroom Naan Pizza
Easy Homemade Grilled Mushroom Naan Pizza
“Can we have pizza for dinner?”
I’m sure I’ve heard that at least 1000 times. Not only my children but also my husband. I mean who doesn’t love pizza? Although, I am not a fan of the coma that follows. Nor do I like the bloating, or the weight gain after consistent pizza consumption. And we all know that most pizza is loaded with processed ingredients, non organic produce and hydrogenated oils somewhere.
More importantly, unless you are heading to a fancy pizza joint, you don’t get the gourmet we are accustomed to in this house. Oh yeah, I’m a food snob. I will so admit it and I’m pretty sure all waitresses are annoyed by all my questions and comments on what the chef should do with the food. I am not afraid to send back the salt drenched, over cooked arugula, that had so much salt it hurt my tongue. Or the soggy middle of the pizza. I know after being in the restaurant business during college, that if you don’t like it, no one expects you to eat it! The worst of all is pizza with canned mushrooms! Are you freaking kidding me, canned mushrooms?? Rubber brown weirdness on my pizza? You can be rest assured I never went back there and made sure I told all my friends to only go there if they loved canned mushrooms and square pizza. (Pizza spot that shall not be named.) Yuck, gross, come on, you can’t chop up some mushrooms? I seriously wonder if there are still in business?
I digress, I love mushrooms. Especially wild ones, grilled ones, pretty much any fresh, non-life threatening mushroom, is a tasty addition to my menus. I also have a fat tooth. Yes I know it’s usually a sweet tooth but not me. It’s fat. UGH. I never met a french fry dipped in ranch dressing that I didn’t at least try. Or fried okra. Pan fried green tomatoes. Creamy cheese sauce, avocados, aioli. Yeah, it’s been a problem ever since I can remember. So you put wild grilled mushrooms with a creamy cheese sauce and forgot about it! Add a little fresh arugula on top, and it’s on. It’s a great dinner party appetizer or main course and is sure to please if no one has mushroom allergies!
I think this is a fairly easy recipe and extremely tasty. There were no leftovers and I dare say I could’ve made more. I always keep naan bread in the freezer if possible for quick pizzas when the kids are begging or someone else’s picky kids are over for dinner for a make your own pizza night! 🙂
This night was obviously a combination of “I have a bunch of wild mushrooms from the farmer’s market in my fridge” paired with “Can we have pizza tonight?”
Ingredients
Method
- Cook the onions and garlic in the olive oil in a large saute pan until translucent, 3 to 4 minutes. Add the heavy cream and simmer until the cream has reduced by half, 12 to 14 minutes. Turn off the heat and add the cheeses. Stir very well until all the cheese has melted. Cover with a lid or foil until ready to use.
- Flip the naan bread over and spray with olive oil lightly on the bottom. (I like to sprinkle a garlic salt on it too) then flip over for toppings.
- Heat grill to medium heat. Toss the mushrooms lightly in the olive oil, some truffle salt and fresh ground pepper. Grill the mushrooms until lightly charred, turning occasionally, about 5 minutes. Cool slightly, then remove the stems from the oyster mushrooms and slice the cremini mushrooms.
- Grill the naan bread for 2 minutes per side. Remove and divide the truffled cheese sauce to each flatbread along with the mushrooms, prosciutto or ham and Parmesan. Return the flatbreads to the grill with in direct heat. Cook for about 4 minutes. Sprinkle with the arugula, cut each into 4 pieces and serve.
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