We are on a spring break here. That means the butterfly and I are getting to spend more time lately and getting to do things we love doing together. It’s another thing that she wants to squeeze in play dates with her friends and screen time everyday, some way or the other. But being the possessive mum that I am, I demand my share of one-on-ones with her and getting my way too. Good thing is, she is enjoying them too, until now!
She’s six now (or almost seven as she insists on) and one-on-ones with her are so different than they were a couple years back. She wants to have conversations. “Discuss” books and friends, hers and mine. Do art together and not just coloring on a piece of paper with kiddie crayon art, but proper art. Which I’m very incapable of and both of us have established that by now. And DEVELOP recipes, yes with uppercase! Picking up my DSLR and taking photos is another thing we are picking up and dude, she takes GOOD photos. Yup, again with an uppercase, that’s how blown my mind is by her. The ones shared below are by her. They say girls grow faster, this one’s is going way faster than my tender little heart can handle. Every time I watch her read or draw or cook or just breathe, a little voice inside me screams STOP!
We had a lot of fun “developing” a few naan pizza recipes the other day trying to use up all that leftover dough from the Naan recipe I shared recently. I am sharing one with you today which has been inspired by this spicy pizza served by a local pizza joint here. There will be quite a few recipes where we will be using more of the naan dough. We have at least 200 of them in our pocket, that’s how much naan we’ve eaten!
Ingredients: Serves 4
1 chicken breast (boneless, skinless, diced into smaller pieces)
1/2 teaspoon garam masala
1 teaspoon kashmiri lal mirch
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon lemon juice
2 teaspoon olive oil
For assembling pizza
1/4 cup red onion (diced)
1/4 cup green bell pepper (diced)
1/4 cup red bell pepper (diced)
1/4 cup cilantro (chopped)
1/2 cup marinara sauce (store bought is just fine. I like this one)
1/2 cup (or more if you like) Mexican three cheese blend (I use this one)
Mix all ingredients well, together in a bowl. Let it marinate for 30 minutes.
Heat up a thick bottom pan. Transfer the chicken into the hot pan and sautee for 5-8 minutes until the chicken is cooked through. Turn off the heat. Set aside for later.
Assembling the pizza:
Preheat the oven to 400 deg. F. Line two cookie sheets with parchment paper. Line up the naans flat on the cookie sheet, bubbly side up.
Spread tomato sauce equally over the four naans. Sprinkle each naan with cheese, bell pepper, onion, chicken and cilantro.
Transfer baking sheets to the oven, middle rack. Bake for 10 minutes or until the cheese is nicely melted and the crust is golden. Pull out of the oven. Slice. Serve hot.