Back in May, I took my first stab at naan pizzas and was very pleased with the result. This version has a completely different flavor profile, but it's the same idea. If you're not into Thai flavors, check out the curry version. If you're not into Thai or curry, what are you doing reading this blog? Seriously.
Source: Taste of Home | Serves: 2 | Time: 30 min
Changes: Replaced sesame oil dressing and cheese with a cashew cheese, referenced Culinary Hill for flavor. I also did away with the peanut butter and peanut flavor profile.
3/4 cup raw #cashews quick soaked in hot water for 10 minutes
3 tbsp rice vinegar
2 tbsp coconut aminos
1/2 tbsp fresh ginger minced
1 tsp sesame oil
2 cloves garlic, peeled
1/4 tsp crushed red chili flakes
Water, for thinning
2 naan flatbreads (or 4 mini ones)
1 small #bellpepper, julienned
1/2 cup julienned #carrot
1/2 cup sliced mixed #mushrooms
1/4 cup chopped fresh cilantro
Sriracha chili sauce, optional
Preheat oven to 425F.
Combine the cashew cheese ingredients and blend. Set aside.
Put naan on a baking sheet. Spray with a little cooking spray and then slather on the cashew cheese. Then add pepper, #carrots, and mushrooms. Pop in the oven and bake 8 to 10 minutes.
Remove the naan from the oven and sprinkle cilantro on top. Drizzle sriracha if you'd like, and I sure do like to.