This is an archival story that predates current editorial management.
This archival content was written, edited, and published prior to LAist's acquisition by its current owner, Southern California Public Radio ("SCPR"). Content, such as language choice and subject matter, in archival articles therefore may not align with SCPR's current editorial standards. To learn more about those standards and why we make this distinction, please click here.
Book Club Pizza!
From what I’ve gathered, book clubs are about two things: books… and wine. Or at least mine is! So in the interest of sending my friends home with something to soak up the fruit of Bacchus in their tummies, I make these yummy treats: garlic naan pizzas.
These are super yummy, and if you make them with low-fat or fat-free cheese, they aren’t that bad for you. They’re also super for a last-minute meal, paired with a salad or a bowl of tomato soup. Mmmm.
Toppings-wise, let your imagination go. My favorite topping combo is: caramelized onions (which I make beforehand by slicing some onions and cook-cook-cooking them until they’re sweet, brown, delicious), mushrooms, prosciutto and mozzarella cheese.
Recipe after the jump!
The great thing is you can get everything you need at good ol' Trader Joes:
- a bottle of wine to make you sound smarter when you talk about the book
- a packet of garlic naans from the freezer section
- a jar of pasta or pizza sauce
- a jar of mango chutney
- assorted toppings like the roasted tomatoes, mushrooms, frozen spinach, prosciutto, etc etc
- bag of shredded cheese (or sub some goat cheese or feta here!)
- fresh basil or whatever fresh herbs are dying in your fridge at home
- extra virgin olive oil
Preheat your oven to 400 degrees.
Mix a tablespoon or two of the mango chutney with half a cup of the pizza/pasta sauce. You can add more chutney if you like a stronger flavour. Season with salt and pepper.
Place the naans on a baking sheet. Spread a couple tablespoons of the mango-tomato sauce on the naan, and then top with whatever toppings you have chosen. Leave the basil until after the naan is done. Season again with a little salt and pepper.
Put the naans in the oven for 5-10 minutes depending on how many toppings you have. Bake until the naans have taken on a little colour, and the cheese is nicely melted.
Take 'em out and let 'em cool a bit before you drizzle a little extra virgin olive oil and some aged balsamic vinegar if you have it on hand. Finish with a flourish of fresh herbs. Serve and see what deep philosophical thoughts about the book you'll spout!
Cruise off the highway and hit locally-known spots for some tasty bites.
Los Angeles-based restaurant owners rejoice as a new ordinance makes its way to the city council.
The new season of LAist Studios' WILD podcast is a fictional rom-com set in Southeast L.A. Diners play a big role in fostering conversation between the shows' two hosts this season. Here are host Erick Galindo's must-visit L.A. diners — whether you like breakfast or not.
The new season of LAist Studios' WILD podcast is a fictional rom-com set in Southeast L.A. Donuts play a big role in episode two of the show. Here are some of our favorite, wildly creative, and iconic donut shops in Los Angeles.
Cheap Fast Eats, Koreatown After Dark! Asian American Pizza, Hot Cheeto-Encrusted Corn Dogs And MoreCheap Fast Eats visits one of L.A.’s most distinctive neighborhoods for some nighttime bites.
How to get the best eggs in town without leaving your yard.