Naan pizza with
Canadian bacon, asparagus and fontina cheese
Adapted from “The Athlete’s Palate Cookbook” by Yishane Lee.
Clearly only one of us in the household is the projected target audience for
this book, a collection from a variety of chefs aimed at fueling athletes, but
it has a number of likely looking prospects.
Ingredients
2 9-inch naan (we used roasted garlic flavor)
½ cup ricotta cheese
¼ cup pesto
8 asparagus spears (how precise!), ends snapped off and cut
into 1½ inch pieces
1 teaspoon olive oil
3 slices Canadian bacon, cut into thin strips
2/3 cup grated fontina cheese
Method
Place flatbreads on baking sheet. Mix ricotta and pesto;
spread over naan. Toss asparagus with olive oil and salt and pepper; distribute
over naan. Scatter bacon strips over naan. Bake at 425 for 10 minutes.
Remove from oven, sprinkle with cheese and bake for up to 5
more minutes, until cheese has melted and naan is crispy.
Rating: Given the
ingredient list, I expected to be blown away by this, and wasn’t, but it was
perfectly fine, and certainly a fast fix. This is supposed to serve 4. Let your
conscience be your guide.
And can we just bottle this amazing breeze?
No comments:
Post a Comment