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Book Club Pizza!

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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!

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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!

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