Homemade Naan and Shrimp Pesto Pizza

WARNING: This post is photo heavy. (Just in case you have a slow connection.) Last weekend I made butter chicken and have been looking forward to making more Indian food this weekend. Recently, Peggy at My FIANCE! Likes It, So It MUST Be Good posted a recipe for homemade naan. After reading how easy it was to make, I knew I had to try it.

Making the dough was simple. Though I don’t think my yeast produced as much froth as it should have because the dough didn’t rise much during its rest time. Then again, the recipe only calls for one teaspoon of yeast. To be honest, I was so anxious to actually bake the naan that I only let the dough rise for an hour and a half total. I cut the dough into six pieces and baked them three at a time. Here’s my first batch:

I was so excited taking pictures of the first batch that I kind of let the second batch stay in the oven a little longer than necessary. (A piece of naan from the second batch is on the right.)

Both batches produced nice bubbles and stacked well.

See what I did there? Last week, one of my co-workers (Codename: Metiche) and my sister (Codename: Chunklet’s mom) couldn’t believe that I had taken the photo of the butter chicken and thought that I had used a stock photo. Metiche was in such disbelief about my photography skills that she handed me a plastic toy mouse sitting on a wedge of cheese and instructed me to place it in some photos. This way, she can verify that I took the photo. Can you believe it? Ha!

For dinner, I used two pieces of naan to make shrimp pesto pizza with asiago cheese. I cheated and used pre-made pesto sauce and pre-shredded asiago cheese. But, I did saute six medium shrimp in a bit of Smart Balance and minced garlic. I couldn’t decide whether to chop the shrimp or leave it whole. So I did both! Amazingly, there are three shrimp on each pizza.

I highly recommend making your own naan if you’ve got a couple of hours free. Most of the time is spent letting the dough rise while the bake time is less than 10 minutes! Thanks to Peggy for posting the recipe!