Recipe for the Sauce
1 Tsp of olive oil
2 Cloves of garlic
1 Can Crushed tomatoes
1 Tbsp tomato paste
Good pinch of Dried Oregano
Good pinch of Dried parsley
1/2 Tsp Honey/sugar
Salt and pepper to taste
2 Naan flatbreads
Chili oil or olive oil
Sausage- 2 Links- Sauteed and diced
Sweet Peppers- diced thin, about 2 cups
2 Cups of Feta Cheese
2 Cups of Mozzarella cheese
2 Cups of Arugula
Squeeze of 1/2 of a Lemon
1 – In a saucepan, combine the garlic and a tsp of oil and saute on low.
2 – Then add the paste. Next add all the remaining ingredients and simmer on low for about 15 mins.
3 – Next, brush chili oil and the red sauce onto the flatbread. Layer rest of ingredients up to the mozzarella cheese . Grill on low. Remove the pizzas from the grill.
3 – Toss the arugula with lemon juice and put on top of pizzas.
1 Small red onion- diced
2 Tbls of Olive Oil
8 oz’s of Fresh Spinach
1 Cup low fat Ricotta cheese
2 Tsp fresh Thyme- minced
2 Tsp of Fresh Oregano- minced
1/2 Tsp Fresh Rosemary- minced
2 Naan Flatbreads
8 oz’s Fontina Cheese- Shredded
8 oz’s Mozzarella Cheese- Shredded
Parmigiano reggiano cheese or plain parmesan
1 – In a large deep frying pan, saute the onion in the olive oil until slightly softened. Add the spinach, sprinkle some salt, pepper and garlic powder. Saute until the spinach is wilted.
2 – Take off of the heat and set aside. Next, in a small bowl, combine the thyme, oregano and rosemary in the ricotta cheese. Next, preheat the grill. Brush the flatbreads with a little olive oil. Sprinkle a layer of Fontina Cheese and a layer of mozzarella cheese onto the flatbread.
3. Put a layer of the spinach mixture on top. Then put dabs of the ricotta mixture over the spinach. Top with fresh grated parmigiano reggianno.
4 – Turn the grill down to low. Place the pizzas on the grill. Close the lid. In about 5 mins, spin the pizzas so they don’t burn. Continue to watch how dark they get underneath. Cooking time varies per grill. But should take about 15 mins till the cheese is melted.