When I was old enough to start making my own snacks I loved making pizza, we made our own pizzas on bagels, they were called pizza bagels. We baked them in the toaster oven with a big spoonful of tomato sauce then piled on grated yellow cheese that came from a bag. By the time it came out of the toaster oven the bagel was mushy from too much sauce and too much cheese, I spent a lot of time picking off burnt cheese that melted on the bottom of the toaster oven, it was a yummy mess.
These days I like to make a healthier and more grown-up version of the pizza bagel. I prefer the soft and chewy texture of naan bread, it crisps up really well in the oven and it holds up to the toppings. To make this pizza I start Mutti Finely Chopped Tomatoes, I love them for the fresh taste and vibrant red colour, just spoon some right from the tin and then layer with slices of soft fresh Buffalo mozzarella, pop it in the oven for about 10 minutes, finish with fresh basil, honey walnuts and eat. So simple and so delicious when you start with quality ingredients - and I'm still trying to figure out how to keep the cheese off the bottom of the toaster oven...
Easy Margherita Pizza with Tomatoes, Buffalo Mozzarella and Honey Walnuts
Simple and delicious.
Serves 2 as a main or 4 as a hearty appetizer.
2 naan bread
6 slices of fresh Buffalo mozzarella cheese
1/2 cup of chopped tomatoes (I used Mutti Popla Finely Chopped Tomatoes)
5-6 leaves basil or fresh mint, chopped
1 clove garlic, (I used my garlic press)
2 Tbsp Olive oil
1 1/2 Tbsp Balsamic Vinegar
Salt & Pepper to taste
1/2 cup walnuts, chopped
1 tsp honey
1 tsp balsamic vinegar
1. Mix the garlic with the olive oil in a small bowl, then brush the naan bread with the oil & garlic mixture and place in a 350F oven for 5 minutes.
2. In a small pan over medium low heat toast the chopped walnuts for about 3 minutes, add the honey and balsamic vinegar and stir until coated. Remove from heat and set aside.
3. Remove the nann bread from the oven and top with the Mutti tomatoes and sliced cheese. Place back in the oven for another 5 minutes, plus a few minutes under the broiler if needed, make sure to keep an eye on it, depending on your oven it may need less or more time.
4. Once the pizza is baked and the edges are golden in colour, remove from the oven, drizzle with a bit of olive oil, salt and pepper, toss on the basil leaves and walnuts, slice and serve.
In the winter I sometimes like to use fresh mint if the basil does not look great.
To make this vegan either leave off the cheese or use a vegan 'cheese.'
This nann pizza makes an excellent appetizer, cut into bite size pieces.
Happy cooking and eating and thanks to Mutti for sponsoring this recipe.