Corn Naan Pizzas
Creativity is key in this reinvented speedy pizza. Spread a mixture of sour cream and Parmesan over naan bread, then top it with mozzarella, onion and zucchini. When you come to serve, corn kernels soaked in lime juice bring a crisp freshness to these weeknight pizzas. Pure happiness with every bite.
Ingredients
- 3/4 cup (180 ml) sour cream
- 1/4 cup (20 g) fresh Parmesan cheese, grated
- 1 garlic clove, chopped
- 1/2 jalapeño chili pepper, seeded and chopped (optional)
- 4 naan breads
- 1 cup (100 g) mozzarella cheese, grated
- 1 small red onion, thinly sliced
- 1 small zucchini, halved lengthwise and thinly sliced
- 1 cup (150 g) frozen corn kernels, blanched
- 1 tbsp (15 ml) lime juice
- Basil leaves, to taste
- Red pepper flakes or Korean chili powder (gochugaru), to taste
Instructions
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- In a bowl, combine the sour cream, Parmesan, garlic and jalapeño. Season with salt and pepper.
- Lay the naan out on a non-stick or parchment paper-lined baking sheet. Cover with the sour cream mixture. Top with the mozzarella, onion and zucchini. Bake for 15 minutes.
- Meanwhile, in a bowl, combine the corn and lime juice. Season with salt. Let marinate for 5 minutes. Drain.
- Spread the corn over the pizzas. Top with basil leaves and red pepper flakes. Serve immediately.
Creativity is key in this reinvented speedy pizza. Spread a mixture of sour cream and Parmesan over naan bread, then top it with mozzarella, onion and zucchini. When you come to serve, corn kernels soaked in lime juice bring a crisp freshness to these weeknight pizzas. Pure happiness with every bite.