Caramelized Peppers, Onion ‘n Turkey Naan
So just when your family refuses yet another round of Thanksgiving turkey leftovers, tell them you have a new “trick up your sleeve!” Making pizzas from extra Thanksgiving turkey is not only frugal, but in just minutes boring leftovers will be all but a distant memory. Plus, using naan for the crusts lets everyone in your family have fun personalizing their own pizzas. Another great "MPM Dinner in a Flash!”…
Servings: 4
Ingredients
- 4 naan about 5 x 7-inches each (see MPM Mini-Bites)
- About 1 tablespoon olive oil
- 2 teaspoons olive oil
- 1 large onion sliced
- 1 red bell pepper seeded and cut into strips (or 3 red)
- 1 orange bell pepper seeded and cut into strips
- 1 yellow bell pepper seeded and cut into strips
- 2 cloves garlic finely chopped
- 1/4 cup chicken broth
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground pepper or as desired
- 2 cups cooked shredded turkey or chicken
- 3 tablespoons balsamic vinegar
- 1-2 cups cheese I used goat and fresh mozzarella-but feel free to use your favorites
- 2 large plum tomatoes sliced
- 1 cup arugula or baby spinach for garnish
Instructions
- Preheat oven to 425 degrees F. (If you are using a pizza stone, use the recommended baking temperature.)
- Place each naan on a baking sheet or pizza stone. Lightly brush each with oil.
- In a medium pan, heat oil over medium-high setting until hot. Sauté onions, peppers and garlic for about 7 minutes or until softened and caramelized.
- Stir in chicken broth and spices, continuing to sauté for about 2 minutes or until well combined and liquid has evaporated.
- Stir in balsamic vinegar scraping bottom of pan with spatula to loosen brown bits.
- Sauté for 1 minute or until vegetables are glazed.
- Stir in turkey; continuing sautéing for 1 minute or until glazed and well combined with vegetables.
- Spread each naan evenly with turkey-vegetable mixture. Top with tomatoes and cheese(s) of your choice.
- Bake for 8 to 10 minutes or until lightly browned and cheese is melted. Watch carefully-do not allow to over-bake. (Note: if you are using a pizza stone, follow recommended baking time.)
- Remove from oven; top each with a handful or arugula or baby spinach and serve.
Notes
Make Ahead and Storage Tips: best prepared just prior to baking. May be frozen (without arugula or spinach) for up to 4 months. Reheat at 300 degrees F for about 8 minutes or until hot.
What is naan? Naan is a leavened flatbread made from wheat flour and baked in a tandoor. Common in northwest Indian cuisine, naan is also found in west central and south Asia. Naan is quite versatile. Not only does it make delicious pizza, it can be folded over various fillings and enjoyed as a sandwich. Naan can also be cut into pieces and used as dippers for curries, hummus, salsas and sauces. Store naan for up to a few days in the refrigerator or freeze for up to 4 months. Naan can be found at some ethnic grocery stores and is also available at some supermarkets and natural food stores such as Whole Foods. Read more interesting facts about naan and suggested uses here.
Can’t find naan? Any flatbread or pita will work just fine. Or swap 1 regular-sized pizza crust for the 4 naan.
Don’t have turkey? Simply use shredded cooked chicken or beef.
Go topping crazy! As with any pizza, be creative with your toppings as well as changing up the cheeses according to your family’s favorites.
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