Easy pizza at home


My current obsession is making naan bread pizzas. You’ve probably seen these awesome Stonefire flatbreads in the aisles of your local grocery store, and they are perfect for making a quick, creative lunch or snack! I’ve been experimenting with different mini pizza topping combinations, and the results have been delicious.

Pictured above:

  • I lightly coated the naan bread with olive oil (Filippo Berio extra virgin olive oil, obvs), and then topped it with a layer of tomato sauce (I used Patsy’s Marinara — this is what I use for pizzas and for dipping my daily 25 mozzarella sticks in [jk I only eat 19 mozz sticks a day]), tossed on some shredded mozzarella cheese, and some thinly sliced soppressata, which is, like, the best thing ever. Another substitute for this could be prosciutto, however, with prosciutto, I’d put it on top raw after baking the pizza because it’s best that way!!
  • I put this bad boy in my toaster oven for like 10-12 minutes on 450.
  • Once it was cooked to perfection, I removed my beautiful creation from the oven and topped it off with baby arugula and grated Boar’s Head pecorino romano
  • And then I ate it all in like 3 minutes

Some other variations:

  • Olive oil
  • Fresh tomatoes
  • Fresh mozzarella
  • Fresh basil
  • Drizzle with balsamic vinegar


  • Garlic and basil pesto base
  • Shredded mozzarella cheese
  • Diced tomatoes

or (WARNING! Hot like fire emojis 🔥🔥🔥)

  • Tomato sauce base (again, I used Patsy’s marinara)
  • Shredded mozzarella cheese
  • Thinly sliced jalapeños
  • Crushed red pepper
  • A drizzle of barbecue sauce on top (obviously optional — my boyfriend said that was a weird addition but I beg to differ bye)

I shall continue experimenting with my ~gourmet flatbreads~ and continue reporting.

Pizza Queen out.



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