Caramelized Peppers, Onion ‘n Turkey Naan

Caramelized Peppers, Onion ‘n Turkey Naan
 
So just when your family refuses yet another round of Thanksgiving turkey leftovers, tell them you have a new “trick up your sleeve!” Making pizzas from extra Thanksgiving turkey is not only frugal, but in just minutes boring leftovers will be all but a distant memory. Plus, using naan for the crusts lets everyone in your family have fun personalizing their own pizzas. Another great "MPM Dinner in a Flash!”
Author:
Serves: 4
Ingredients
  • 4 naan (about 5 x 7-inches each) (see MPM Mini-Bites)
  • About 1 tablespoon olive oil
  • 2 teaspoons olive oil
  • 1 large onion, sliced
  • 1 red bell pepper, seeded and cut into strips (or 3 red)
  • 1 orange bell pepper, seeded and cut into strips
  • 1 yellow bell pepper, seeded and cut into strips
  • 2 cloves garlic, finely chopped
  • 1/4 cup chicken broth
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground pepper, or as desired
  • 2 cups cooked shredded turkey (or chicken)
  • 3 tablespoons balsamic vinegar
  • 1-2 cups cheese (I used goat and fresh mozzarella-but feel free to use your favorites)
  • 2 large plum tomatoes, sliced
  • 1 cup arugula or baby spinach for garnish
Instructions
  1. Preheat oven to 425 degrees F. (If you are using a pizza stone, use the recommended baking temperature.)
  2. Place each naan on a baking sheet or pizza stone. Lightly brush each with oil.
  3. In a medium pan, heat oil over medium-high setting until hot. Sauté onions, peppers and garlic for about 7 minutes or until softened and caramelized.
  4. Stir in chicken broth and spices, continuing to sauté for about 2 minutes or until well combined and liquid has evaporated.
  5. Stir in balsamic vinegar scraping bottom of pan with spatula to loosen brown bits.
  6. Sauté for 1 minute or until vegetables are glazed.
  7. Stir in turkey; continuing sautéing for 1 minute or until glazed and well combined with vegetables.
  8. Spread each naan evenly with turkey-vegetable mixture. Top with tomatoes and cheese(s) of your choice.
  9. Bake for 8 to 10 minutes or until lightly browned and cheese is melted. Watch carefully-do not allow to over-bake. (Note: if you are using a pizza stone, follow recommended baking time.)
  10. Remove from oven; top each with a handful or arugula or baby spinach and serve.
MPM Mini-Bites
Make Ahead and Storage Tips: best prepared just prior to baking. May be frozen (without arugula or spinach) for up to 4 months. Reheat at 300 degrees F for about 8 minutes or until hot.

What is naan? Naan is a leavened flatbread made from wheat flour and baked in a tandoor. Common in northwest Indian cuisine, naan is also found in west central and south Asia. Naan is quite versatile. Not only does it make delicious pizza, it can be folded over various fillings and enjoyed as a sandwich. Naan can also be cut into pieces and used as dippers for curries, hummus, salsas and sauces. Store naan for up to a few days in the refrigerator or freeze for up to 4 months. Naan can be found at some ethnic grocery stores and is also available at some supermarkets and natural food stores such as Whole Foods. Read more interesting facts about naan and suggested uses here.

Can’t find naan? Any flatbread or pita will work just fine. Or swap 1 regular-sized pizza crust for the 4 naan.

Don’t have turkey? Simply use shredded cooked chicken or beef.

Go topping crazy! As with any pizza, be creative with your toppings as well as changing up the cheeses according to your family’s favorites.
 

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18 Responses

  1. Your recipes are packed with flavors and bright colors. Great idea for using left over poultry.
    • Linda Shapiro (Meal Planning Maven)
      Thank you so much Patty! Your support means so much to me!
  2. I just love naan bread and love the way you've topped them in this recipe.
    • Linda Shapiro (Meal Planning Maven)
      Thanks so much!These naan pizzas are so quick, easy and yummy and I hope you have the chance to try them some day!
  3. I love Naan. What a wonderful crust for this delicious recipe Linda!
    • Linda Shapiro (Meal Planning Maven)
      Thank you so much Nancy! I love using naan too as they are a great way to get your pizza "fix" without going overboard on calories!
  4. Linda! This looks fantastic!!!! Those colors are gorgeous too!
    • Linda Shapiro (Meal Planning Maven)
      Thanks so much Angela!
  5. Linda, these naan pizzas sound amazing. I adore the caramelized peppers and onion. How delicious is this!
    • Linda Shapiro (Meal Planning Maven)
      Thanks so much Nicole! I hope you have the chance to tr them soon...so easy and YUM!
  6. Beautifully done, again. Now, if I could just sink my teeth into one of these...
    • Linda Shapiro (Meal Planning Maven)
      Thanks so much! And I would love the chance to make them for you some time Dan!
  7. I love these easy little "pizzas!" What wonderful flavors with the balsamic & veggies! Lovely!
    • Linda Shapiro (Meal Planning Maven)
      Thanks bunches Patricia! I am always excited when you stop by to visit!
  8. I just discovered how fun naan bread is for making pizzas! This looks like a winner!
    • Linda Shapiro (Meal Planning Maven)
      Naan pizzas are so fun and yummy. I hope you have the chance to try them soon!
      • Popped by for another look, made me drool! I have really got to make these!!
        • Linda Shapiro (Meal Planning Maven)
          Some day we have to make our naan pizzas together...we'd have a blast!!

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