Naan pizza: nontraditional use of Indian bread

Just two days left before our Friday Food for Thought announcement and redesign unveiling.

Our tiny team is dedicating extra-long hours to ready the new site with as few technical glitches as possible.

You may recall that our team includes son Joseph Domke in the Czech Republic, friends Darcie and Jim Gore in Elk Grove, we Greenbergs in Igo and most recently, others (whose names I can’t disclose until Friday).

Who has time to cook with all this excitement? Not us. The last few days we’ve slammed meals together and then returned to work.

But no matter how busy one gets, one must eat, right?

This week I rely upon a pair of recipes I demonstrated Saturday at the Redding Certified Farmers Market. The first, Naan Pizza, was one I dreamed up in the car on the way to the market.

I needed something quick to prepare that wouldn’t require an oven or electric appliance. I needed something that would take advantage of as many market vendors’ offerings as possible. I needed something that wouldn’t raise the health department’s eyebrow (like raw eggs or raw meat).

Naan Pizza, prepared in a frying pan (upon my portable butane burner), fit all those needs. (I used Guzzetti’s Onion Naan from Chico, sold at the Redding Certified Farmers Market.)

I also liked the double entendre of Naan Pizza. After all, it is a non pizza, what with its Indian-bread base (naan), and a topping of Herbs de Provence goat cheese, its oil-cured olives and herb-infused olive oil. Not exactly a traditional pizza. Hence, Naan Pizza.

The herb-infused olive oil is one of those things that’s so easy, but makes such a difference in flavors.

The process to extract the fullest flavors from the oil is much like a life metaphor: A little heat sometimes brings out the best in us. So it goes when you heat olive oil and then steep herbs or garlic or peppercorns or even lemon peels in it. The warmed oil extracts the essence from those ingredients, much as hot water does with a tea bag.

Just make sure you use a good olive oil. And don’t forget to strain the herbs after an hour or so, because the herbs will eventually break down and get slimy. Not the flavor you’re seeking for your Naan Pizza or dipping oil for your great bread.

Wish I could say more, but I must go now. Much to do. I think it’s gonna be good!

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Naan Pizza

Over medium heat place one naan in a frying pan that’s been brushed with some herb-infused olive oil.

Brush the naan with more olive oil. Place the goat cheese, olives, basil and tomatoes on the naan. Cover the pan. Turn off the heat. Let sit for a few minutes to soften the goat cheese. Repeat for as many naans as you’d like to make. (Probably one per person.)

That’s it. You know the drill: This recipe is really a guide. Do what you want. Use what you have or what appeals to you.)

Herb-infused Olive Oil

Rough chop the herbs. Cut the garlic cloves to expose flesh.

Heat olive oil in a pan just until you can heat waves above it. Turn off heat. Dump the herbs and garlic in the oil. Add some salt and pepper. Let the oil sit and steep with the herbs.

Remove the herbs after an hour or so. (It’s not as crucial to remove the garlic. In fact, I keep a jar of olive oil in my fridge with whole garlic cloves in it. I use this for dipping, for brushing and for dressings.)

That’s it. Oh, but as above, let your imagination be your guide. Use whatever flavors you wish to infuse into the olive oil: chili peppers, garlic, chives, lemon rind, grapefruit, ginger, even dried fruit, such as apricots.

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