Garden Bounty – White Kale & Squash Naan Pizza

imageOur garden has been nothing to write home about this year.  We started out with high hopes of being able to produce tomatoes, Brussel sprouts, kale, mixed lettuces, strawberries, peppers and jalapeños.  We are about 3/4 of the way through summer and I have picked one green pepper from our garden, ripped out our mixed lettuce ( it went bitter while we were at camp), and have yet to see a red tomatoe or strawberry to pick!  Kale seems to be the only plant we can’t kill!  I’m blaming the gobs of rain we have gotten and not my lack of gardening skills.

Part of the joy of gardening for me is being able to buy a few ingredients from the store like pasta or bread and then last minute hop into the garden and pick fresh veggies and herbs and whip up a fabulously healthy meal.  I’ve been making due with kale and basil and the other day a friend from work brought me a bag full of peppers and yellow squash.

One of our favorite new ways to make pizza has been with naan.  It’s dense enough to withstand lots of ingredients and has the texture of great Neopolitan style crust!  I smothered the naan in olive oil and garlic, picked some kale from the garden, sautéed up some squash and covered the naan in fresh mozerella and ricotta.  It was delicious…get creative and let me know if you find any other good naan pizza combos!

2 whole grain naan flatbreads (my grocery store sells them prepackaged but you could also make your own)

1/2 c chopped kale

4 large basil leaves rolled & snipped into ribbons

1 yellow squash thinly sliced

10 Tbs ricotta

1 ball fresh mozzarella

4 Tbs olive oil

2 tsp crushed garlic

salt/pepper

preheat oven to 400 degrees.  Place naan on baking sheet and rub 2 Tbs of olive into each flatbread, followed by 1tsp of garlic into each flatbread.  Place 1/4 c  chopped kale onto each flatbread.  In separate pan, sauté squash over medium high heat until cooked halfway through (about 10 min). Divide squash between naan.  PlAce about 5 slices of fresh mozerella  around each naan and 5 Tbs ricotta on each naan.  Sprinkle with basil ribbons and a bit of salt and pepper.  Bake for 15 minutes until cheese is melted.

 

 

 

 

 

 

 

 

 

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