I am SO goofy! I can’t count the number of time I’ve pushed that ‘publish’ button instead of the ‘preview’ button but I did it again last week! So lots of you received an email with these pictures and no recipe – my apologies! In my defence the buttons are fairly close to one another and they both start with the letter ‘p’. So there is no surprise today with my post but ‘ta-da’ here it is anyway. Ha!
And there is something else here that you’ve seen before – bison meatballs! I had some left over from my Southwestern Chili and Bison Meatballs and I love that these are lower in fat and when you combine them with veggies and a naan crust, you’re flying below the radar on the calorie count. Of course, you can use beef if that’s what you have on hand. Deliciously scrumptious, too.
I roasted two bulbs of garlic beforehand – one for the pizza and one for me! You can do two things here. You can mash up the garlic and spread it over the crust or you can slice each clove in half and place them on the pizza. I did the latter because I just love biting into the whole piece. If you haven’t roasted garlic before, here’s a quick how-to from youtube.
If you’re adverse to garlic, you’ll find that when it’s roasted it’s not nearly as strong and it’s so good for you! It combats sickness like the common cold, reduces blood pressure, improves cholesterol levels and is chock full of vitamins B6 and C.
I cut some of the cherry tomatoes in half and others I left whole because it’s so fun to have them explode in your mouth! There is no pizza sauce or tomato sauce on this pizza so be generous with them if you like that flavor. I brushed the crust with a simple base of olive oil, dried basil and dried oregano and then piled on my ingredients. Have I ever confessed to you that I have a bit of a cheese addiction? Whatever you do, don’t cut your slices as thickly as I did mine. I got carried away and a couple of the pieces are too thick to be considered calorie-wise! (but it was delicious, hehe!)
I have rarely eaten red meat over the last 10 years but I’m going to start trying more meats like bison. I will also be making dishes with beef and pork from Nicholyn Farms – a fabulous farm nearby that carries locally-produced, certified organic and traditionally raised products. I know most of my dishes have been vegetarian and seafood and I’d be interested to hear what kind of recipes you’d like to see now that I’m branching out. You can email me or let me know in the comments below. Cheers!
- Thin crust Naan pizza crust
- 1 tablespoon and 1 teaspoon of extra virgin olive oil
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 whole garlic bulb
- 6 thin slices of skim mozzarella cheese
- 8–10 pre-cooked meatballs (beef or bison)
- 12 cherry tomatoes, halved and whole
- large handful of spinach
- 1/4 cup fresh basil
- Preheat oven to 400.
- Peel extra layers of paper away from garlic bulb and slice the bottom off; approximately 1/2 inch. Place onto small square of foil wrap and drizzle 1 teaspoon olive oil over top. Add salt and pepper if desired. Wrap bulb loosely in foil and roast in oven for 40 minutes.
- Remove, unwrap and slice each clove in half. Other option: mash garlic and spread over base after the olive oil base has been applied.
- Combine 1 tablespoon olive oil with dried basil and oregano. Brush very lightly over base of pizza, ensuring you spread evenly.
- Place garlic cloves, cheese, meatballs, tomatoes, half of the spinach and half of the basil on pizza.
- Place pizza directly on middle rack and bake at 450 F for 6-8 minutes; watching carefully.
- Remove and let sit for 2 minutes slicing. Add extra spinach and basil on top before serving.