I don’t know anyone who doesn’t like pizza. However, the veggie varieties can sometimes fall into the same old, same old categories. With that in mind I tried to come up with one that’s a little different and thought about adding some spice and smokiness. And to change things even more I opted not to use your typical pizza base. Last week I bought some naan bread with every intention of using it as an accompaniment to a curry but decided it would make the perfect pizza base instead.
The heat and smoke comes from three ingredients, smoked cheese, canned chipotle peppers in adobe sauce, and McCormick’s Smokehouse ground black pepper. I used vegetables I had leftover in the fridge but you can pick and choose whatever you like.
1 package of naan bread
1 cup of vegetarian pasta sauce
½ teaspoon of chopped chipotle peppers, more if you like the heat (if you can’t use the rest of the peppers straight away, they freeze well)
1 cup chopped mushrooms
1 red pepper, seeded and chopped
1 onion, peeled and chopped
2 tablespoons oil
1 teaspoon salt
Good sprinkling of McCormick Smokehouse black pepper
Good sprinkling of garlic powder
½ cup of shredded smoked cheese…I used Gouda
Preheat oven to 375 degrees.
In a large bowl mix together mushrooms, onions, and red pepper and add the oil salt, pepper and garlic powder.
Place on a baking sheet and cook for about 20 minutes, stirring frequently until everything is lightly golden brown.
Place the naan bread on a baking sheet or pizza pan.
Mix together the pasta sauce and chipotle pepper and spread on each size of the bread.
Place the vegetables on top of the sauce and then top with the smoked cheese.
Cook for about ten minutes or until the cheese has melted and pizza has warmed through.
Serves 2 or 4 if you’re serving with something like a salad.