Tomato, Mozzarella & Arugula Naan Pizza

You could say this Tomato, Mozzarella & Arugula Naan Pizza I made is sort of a cross between a caprese pizza and a BLT.  It has tomatoes, mozzarella, pancetta and arugula all on top of naan bread.  Oh YUMMMM!

I think some of my best creations happen when I’m trying to use up what’s in the refrigerator before going out of town.  Like this pizza. I bought a big bag of baby arugula to make a Watermelon, Cucumber & Burrata Salad and didn’t use all the arugula.  Instead of letting it sit in the refrigerator and get mushy while I was gone, I decided to make something else with it for dinner.  I wasn’t really in the mood for another salad though.  I was thinking maybe some sort of pasta would be delish.  In the end, I decided to use up a couple random pieces of naan I had taking up space in my tiny freezer.  So pizza it was!

Lucky for me I also had some beautiful tomatoes, both colorful grape tomatoes and regular sized tomatoes, from the farmers market and some fresh mozzarella cheese that I had planned on making a caprese salad with, but never got around to making.  Oh well, it sounded perfect to use for this pizza instead.  I also discovered a package of diced pancetta in the fridge.  Who knows what I originally bought that for?  I cooked up the pancetta and used it to top off the pizza.  That’s where the caprese meets BLT…as in bacon (close enough, eh?).  Yeah, I know arugula isn’t quite like the lettuce in a typical BLT, in fact it’s not even in the lettuce family, but it is green and frequently used in salads like lettuce so I’m making the connection here.

I made this Tomato, Mozzarella & Arugula Naan Pizza two ways for comparison. The first was on a baking sheet in the oven, with the larger tomatoes sliced.  This method produces a softer crust.  Then I tried making another pizza with the grape tomatoes on a pizza screen for a crisper crust.  I like to use my pizza screen because I prefer a crisper crust. You could also bake the pizzas on a pizza stone if you have one of those.

The finishing touch on this Tomato, Mozzarella & Arugula Naan Pizza is a healthy drizzle of one of my favorite things on earth…Balsamic Glaze.  You gotta get yourself some of this magic in a bottle.  It’s crazy good!!!  For those of you wondering what Balsamic glaze is, it’s basically a balsamic vinegar reduction.  It’s thick and oh so yummy! You can make your own, but I haven’t done that yet so I don’t have a recipe to offer you.

Tomato, Mozzarella & Arugula Naan Pizza

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Ingredients

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• Naan bread – 1 piece per person
• tomatoes, sliced – 3 slices per pizza (or use grape tomatoes, cut in half)
• fresh mozzarella cheese, sliced – 3 slices per pizza
• 1 bag baby arugula
• 5 oz. container diced pancetta (or use regular bacon if you prefer)
• Balsamic glaze to drizzle on top

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Instructions

1. Preheat oven to 425 degrees.
2. Cook pancetta (or bacon) in pan until crisp. Remove from pan and set aside and keep warm.
3. Brush both sides of naan bread with a little olive oil, then place on baking sheet. If you want a crispier pizza, place the naan on a pizza screen. Top each piece of naan with a couple tomatoes and slices of mozzarella cheese. Bake about 10 minutes, until cheese is melted.
4. Top each pizza with a handful of arugula and sprinkle pancetta on top.
5. Drizzle with balsamic glaze*
6. *Balsamic glaze is reduced balsamic vinegar. You can purchase it at the grocery store.