What a weekend, ya’ll. I write this post as my feet soak in a bubbly hot tub of water and White Tea and Ginger Goatmilk Soap from Holland Homestead Farm (purchased at the Keene Farmer’s Market) with a Banana Nut candle lit nearby and Lowercase Noises instrumental music calmly serenading from my Spotify playlist. Also, Blake watches me intently, cucumber and avocado sushi and mint chocolate chip ice cream sit in my belly and a very painful and blotchy sunburn rests on the chest of my very stupid self. But that all for my next blog post, which will recap the entire day at the Quichee, Vermont Hot Air Balloon Festival I had with Rielly Rae this weekend. To start of the weekend, I knew I had to go grocery shopping since I hadn’t in a month. I went to Market Basket last week with the full intention of making chickpea curry with quinoa. Every week I buy the essentials and ingredients for two major meals that I plan on making for this very dear blog, and to satisfy my own stomach and soul. I needed a variety of diverse ingredients for this recipe apparently, though, because MB hardly met the criteria.I bought almost all the ingredients until I found out they don’t sell red curry paste, an essential ingredient, obviously. I also think the boy who assisted me thought I was some freak for wanting to buy this unheard of foreign creation. He even apologized for laughing at me when I asked him if they had it. THANKS YOUNG LAD. SO instead, the next best thing was naan pizza, am I right? I’ve never used naan for pizza but it seemed fitting and still gave my meal an Indian flair minus the curry and spices. Also, Rielly is a vegetarian so she can freak with pizza. I gathered up some sundried tomato pesto, mozzarella cheese, tomatoes (which I later forgot to put on the pizza) and prosciutto (for myself). It was definitely a success. Rielly and I finished our entire pizza’s. They naan doesn’t seem to be quite as filling as a thicker pizza dough would have been. It was crispy on the outside and still soft; moist from the pesto and olive oil. (Recipe below).
- 2 naan breads for individual pizzas
- Pesto (Sundried Tomato or Basil Pesto)
- Pre-sliced prosciutto
- Mozzarella Cheese, sliced
- Tomato, sliced
- Olive oil
- Salt & pepper, to taste
Preheat the oven to 400 F. Spread pesto on the naan and cover with desired toppings; prosciutto, cheese, and tomato. Sprinkle the top with olive oil and salt & pepper. Bake in oven until cheese is melted and the naan has darkened around the edges.