Рецепт BLT Naan Pizza Recipe with Bacon, Arugula & Tomato
BLT Naan Pizza with Bacon, Arugula & Tomato is an easy and healthy lunch or dinner idea.
Last week, I told you about the surprise that my husband, Steve, and I planned for our youngest son’s (T) ninth birthday. As soon as he headed off to school, we started on some heavy lifting. Two hours and many sore muscles later, the transformation was complete. My little boy had his own room for the first time, and we were absolutely itching to see his reaction when he got home from school.
As soon as T walked through the door and dropped his backpack to the floor, we asked him to cover his eyes. Our older son, M, could barely contain his excitement because he was in on the surprise – and was rather happy to be getting his own room out of the deal. We spun him around a couple of times (the ol’ “confuse ‘em by making ‘em dizzy” trick) and guided him up the stairs. When T was standing in front of his new door, adorned with “Happy Birthday” balloons, we asked him to open his eyes.
His eyes got big and he let out an exclamation of delight as he pushed open the door. “Oh wow! This is the BEST GIFT EVER!”
As much as it makes our hearts ache to see the boys grow up, we rejoice with them as they experience life’s twists and turns. Having one’s own room can be a rite of passage, and it is another step towards the independence that we are teaching our boys to embrace.
And now, on to the recipe.
The recipe:
This pizza takes all of the elements of a classic BLT sandwich and piles them on top of whole wheat store-bought naan bread. Within minutes, you can go from, “What the heck are we going to have for dinner?” to a meal that is both satisfying and healthy.
Preheat the oven to 425 degrees F. If using a pizza stone, heat the stone in the preheated oven for about 10 minutes.
Lay 2 pieces of naan on a pizza peel or on a baking sheet (if you’re not using a pizza stone).
Spread 2 tablespoons of tomato on each piece of naan.
Divide the bacon, tomato circles, mozzarella cheese and Parmesan cheese evenly between the 2 pieces of naan.
If using a baking stone, transfer the pizzas from the peel to the stone. If using a baking sheet, place the baking sheet in the oven.
Bake until the cheese is melted and the naan bread is golden brown, 7 to 8 minutes.
Transfer the pizzas to a cutting board and let rest for 5 minutes before slicing.
While the pizza is resting, place the arugula in a small bowl and toss it with the lemon juice and ground pepper.
Top each pizza with half of the arugula.
Slice the pizzas into quarters. Serve.
Other pizza recipes:
- Cookin’ Canuck’s Thai Chicken Naan Pizza with Peanut Sauce, Red Pepper & Carrots
- Cookin’ Canuck’s Vegetarian Naan Pizza with Eggplant & Cilantro Jalapeno Pesto
- Two Peas and Their Pod’s Spinach Artichoke Pesto Pizza
- Half Baked Harvest’s Grilled Corn & Chipotle Pesto Pizza with Queso Fresco
- The Cafe Sucre Farine’s Balsamic Strawberry Pizza with Chicken, Sweet Onion & Applewood Smoked Bacon
- BLT Naan Pizza with Bacon, Arugula & Tomato
- From the kitchen of Cookin Canuck. www.cookincanuck.com
- Ingredients
- 2 pieces whole wheat naan
- 1/4 cup tomato sauce
- 3 slices cooked bacon, crumbled
- 1 1/2 Roma tomatoes, cut into 1/4-inch thick circles
- 1/4 cup (packed) grated mozzarella cheese
- 2 tbsp grated Parmesan cheese
- 1/2 cup (packed) arugula
- 3/4 tsp fresh lemon juice
- 1/4 tsp ground pepper
Instructions
Preheat the oven to 425 degrees F. If using a pizza stone, heat the stone in the preheated oven for about 10 minutes.
Lay 2 pieces of naan on a pizza peel or on a baking sheet (if you're not using a pizza stone).
Spread 2 tablespoons of tomato on each piece of naan.
Divide the bacon, tomato circles, mozzarella cheese and Parmesan cheese evenly between the 2 pieces of naan.
If using a baking stone, transfer the pizzas from the peel to the stone. If using a baking sheet, place the baking sheet in the oven.
Bake until the cheese is melted and the naan bread is golden brown, 7 to 8 minutes.
Transfer the pizzas to a cutting board and let rest for 5 minutes before slicing.
While the pizza is resting, place the arugula in a small bowl and toss it with the lemon juice and ground pepper.
Top each pizza with half of the arugula.
Slice the pizzas into quarters. Serve.
Notes
Calories 260.5 / Total Fat 10.0g / Saturated Fat 2.9g / Cholesterol 16.2mg / Sodium 662.9mg / Total Carbohydrates 32.2g / Fiber 4.8g / Sugars 3.1g / Protein 9.9g / WW (Old Points) 5 / WW (Points+) 7
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