Tomato, Mozzarella and Arugula Naan Pizza
Try this Tomato, Mozzarella and Arugula Naan Pizza recipe, or contribute your own.
Try this Tomato, Mozzarella and Arugula Naan Pizza recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Preheat oven to 425 degrees.
- Cook pancetta (or bacon) in pan until crisp. Remove from pan and set aside and keep warm.
- Brush both sides of naan bread with a little olive oil, then place on baking sheet. If you want a crispier pizza, place the naan on a pizza screen.
- Top each piece of naan with a couple tomatoes and slices of mozzarella cheese.
- Bake about 10 minutes, until cheese is melted.
- Top each pizza with a handful of arugula and sprinkle pancetta on top.
- Drizzle with balsamic glaze
Commercial flatbreads like naan differ structurally from traditional raw pizza dough because they are already fully baked before toppings ever touch them. High oven temperatures matter significantly here, which is why the baking environment must reach 425 degrees Fahrenheit to rapidly melt dairy fats without over-drying the interior crumb. Brushing the exterior with oil conducts heat directly into the bread surface, yielding a fried-crisp perimeter that supports heavy toppings without sagging.
Fusion flatbreads bridge traditional Indian tandoor-baked leavened bread with Mediterranean topping profiles, an adaptation born from modern home kitchens seeking speed without sacrificing textural contrast. Using pre-baked flatbread bypasses the standard fermentation and proofing stages required for yeast doughs, cutting total preparation time down to thirty minutes while retaining a soft, pliable center. Cross-cultural adaptations of this nature rely entirely on thermal management since the base requires reheating rather than raw cooking.
Fresh mozzarella contains a high moisture percentage that releases water during baking, a physical behavior managed by slicing the cheese thinly to encourage rapid evaporation. Preserved cured meats like pancetta contribute concentrated salinity and rendered fat that compensate for the mild, milky profile of fresh dairy curds. Raw baby arugula added strictly post-bake provides a peppery bite and crisp structure that wilts gracefully from residual heat without turning slimy.
Acidity cuts through rich animal fats effectively when balanced via concentrated reductions like store-bought balsamic glaze. Drizzling this syrup at the very end prevents the sugars from burning under high radiant heat during the ten-minute melting phase. Finishing individual portions immediately prior to service ensures the delicate greens maintain maximum volume and texture.
