Food for Thought, Part II: Tantalizing Naan Pizza

At least I call it that, for lack of a better term.

Naan is a marvelous flatbread that I have been enamored with for the past year and a half. It has excellent flavor and is versatile as well as healthy. During my first semester of grad school, my favorite lunch on writing days was what I like to call “naan pizza”.  I even wrote one of my short stories while practically inhaling this dish.  It is fast, easy, and almost sensuously delicious.

1 piece of naan
1 cup spinach
1 tablespoon minced garlic
½ medium-sized sweet onion
¼ cup crumbled feta
½ teaspoon oregano
½ teaspoon thyme
olive oil 
Italian herbs mixture to taste (if available)
salt and pepper to taste
parmesan, romano, or asiago cheese to taste

Christmas divider


  1. Preheat oven to 350 degrees.  Grease a cookie sheet lightly with olive oil.
  2. Place the spinach, minced garlic, sweet onion, and feta into an electric chopper and pulverize it.
  3. Place one naan (they come in packs of two – one is about the size of a large flour tortilla) on the cookie sheet. Using a paper towel, brush on some olive oil to the top of my naan, so that it lightly glistens.  Then slice it into small pieces with a pizza cutter, leaving the pieces touching.
  4. Next, coat the naan with the spinach mixture, then sprinkle on the herbs, salt, and pepper.  I like to then apply some of my favorite herb mixture from its grinder (it’s a blend of herbs used in Italian olive oil dipping sauce for bread – you can find it or similar grinders in many stores).
  5. Finally, add just a light dusting of shredded parmesan, romano, or asiago cheese (to make it even more delicious, use all three).
  6. Bake your naan for twelve minutes, during which time it will make your entire kitchen smell heavenly (and make your stomach almost frantic to consume it).  If you live in an apartment building, it might make your neighbors quite jealous.  The first bite will be like a Mediterranean banquet in your mouth.  Your characters may wind up with accents!

This dish is well complimented with a nice fresh tomato and basil salad and perhaps a few olives.