Carne Asada Naan Pizza Bites Recipes

BAKED CHICKEN FAJITA NAAN PIZZA

Steps:

• Preheat the oven to 425 degrees F. Meanwhile, heat the oil until hot in a grill pan or skillet over medium-high heat, then add the chicken. Cook thoroughly, about 5 minutes on each side, then remove from the pan.
• Add more oil to the pan as necessary, and add the mushrooms, peppers, onions, fajita seasoning and 1/2 teaspoon each salt and pepper and cook until the vegetables are slightly tender, tossing with tongs periodically, about 5 minutes. Remove from the pan.
• Place the naan on a baking sheet, pizza pan or baking stone. Top each piece with a layer of tomato sauce, followed by the chicken, vegetables and then the cheese. Bake until the cheese has melted, 10 to 15 minutes. Top the pizzas with the avocado, cilantro and freshly squeezed lime juice, if using, then divide each pizza in half and serve.

SUNNY'S PIZZA BITES

Steps:

• To roast the tomatoes: Preheat the oven to 350 degrees F. Season the tomatoes with oregano, salt and pepper, to taste. Drizzle with oil and arrange them on a cooling rack over a baking sheet. Roast until then are golden, 20 to 25 minutes.
• Raise the oven temperature to 400 degrees F when the tomatoes are roasted. Unfold 1 puff pastry sheet onto a clean cutting board. Prick the dough evenly, multiple times, with a fork. Using a 2-inch pastry cutter, cut out 12 circles and arrange them on a parchment lined baking sheet. Repeat with the second sheet of pastry. Bake until they are nicely puffed and golden, about 8 minutes.
• To assemble: Cut the puffs in half. Spoon a generous teaspoon of marinara sauce into the bottom of half of the puffs and sprinkle with Parmesan. Put a roasted tomato on top of each followed by the basil and a sprinkling of the mozzarella. Top with the other puff pastry halves and arrange them on a baking sheet. Bake for another 5 minutes, giving the cheese time to melt. Transfer the bites to a serving platter and serve warm.

NAAN PIZZA

Steps:

• Preheat the oven to 400 degrees F.
• Heat a large skillet over medium-high heat. Add the cumin and coriander to the hot skillet and stir to toast until they become aromatic, about 30 seconds. Add the oil and turkey, breaking the meat up with a wooden spoon into small crumbles. Sprinkle with 1 teaspoon salt and toss it so the turkey is coated in oil and spices. Cook, stirring occasionally, until the turkey starts to brown, about 2 minutes. Grate the garlic cloves on a rasp grater into the skillet. Stir it into the turkey and cook until turkey is browned and fully cooked, 4 to 5 minutes more. Stir in the oregano, some lemon zest and half the lemon juice, scraping up browned bits left in the skillet. Remove from the heat and set aside.
• For the kids: Put 2 naan on a baking sheet. Spoon 2 tablespoons pizza sauce on each. Add a little bit of turkey and the mozzarella. Bake until the cheese is bubbling and the crust is golden brown, about 10 minutes.
• For the adults: Mix the tahini with the harissa, remaining lemon juice, a pinch of salt and 2 tablespoons water if desired (see Cook's Note). Spread the tahini sauce on one side of the remaining pieces of naan. Sprinkle turkey on top of the sauce. Bake until the crust is toasted, 10 to 15 minutes. Layer on feta, cucumbers, olives, red onion, parsley and mint leaves. Sprinkle with some lemon zest and spritz with a little lemon juice. Drizzle with additional tahini sauce if desired. Serve hot or at room temperature.