The Free Range Gourmet Free range thoughts on the finest ingredients, cuisine, and fine dining in Hawaii.

Range Gourmet

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        ^BNanette^K^H (Gone but not forgotten) 1946-2020


Sunday, March 20, 2011


Naan “pizza”

by Nanette Geller


Naan pizza

As much as I love to cook, sometimes we get home late, tired, and hungry. Takeout? No way! This may not be a proper New York or Neapolitan pizza, but it was better than “delivery” and took less time.

I had a package of naan (Indian flatbread) from Costco. It’s not as wonderful as what you’d have at a good Indian restaurant, but it’s not bad. While the toaster oven preheated to 450 degrees (less than 10 minutes), I prepped my toppings: leftover broiled Portobello mushrooms, leftover cooked Italian sausage, mozzarella, and Muir Glen canned pizza sauce. Yes, canned pizza sauce. The Muir Glenn (available at Kokua, Whole Foods and elsewhere) is tasty and organic, with pretty much the ingredients I’d use myself.

The fresh Italian sausage is from Whole Foods’ butcher counter. I remove the casing and cook it, then keep it on hand for pasta, pizza or whatever. Two sausages weigh about 2/3 pound and it’s enough for 3 meals for the two of us. Having it already cooked is a huge timesaver with no loss of quality.

I made two naan “pizzas” but baked them one at a time since they wouldn’t both fit on the 12 inch pan (the largest size my Cuisinart toaster oven accommodates). We were sharing the first one about 20 minutes after we got home, while the second baked.


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