Three-Cheese Sausage, Mushroom + Arugula Naan Pizza
Recipe by: NeighborFood
Three cheeses feels like an appropriate place to start the finale.
Mozzarella gives you the stretch. Gouda brings the richness. Parmesan brings the salty edge.
Then come Italian sausage, browned mushrooms, pesto, peppery arugula, and green onions.
It’s basically everything we want from Friday-night pizza, just without making pizza dough.
The original recipe takes about 30 minutes from start to finish.
What You’ll Need
1/4 lb bulk Italian sausage4 oz sliced mushrooms2 garlic naan2 heaping tbsp pesto4 oz fresh mozzarella, thinly sliced1 heaping cup shredded Gouda1/4 cup grated Parmesan1 cup arugula2 green onions, chopped
The Move
Heat the oven to 425°F.
Brown the sausage in a skillet, adding the mushrooms halfway through so they cook in all that savory goodness.
Spread pesto over the naan.
Layer on mozzarella and Gouda, then add the sausage and mushrooms.
Finish with Parmesan and bake for 10 to 12 minutes, until everything is bubbling and browned at the edges.
Top with arugula and green onions right before serving.
Why it works: Three cheeses could easily become too much, but pesto, arugula, and green onion bring enough brightness to keep you coming back for another slice.
Friday move: This is the bottle-of-red pizza.
Buffalo Chicken Naan Pizza
Recipe By: Stonefire
There was no version of Naan Pizza Week where we were going to finish without buffalo chicken.
Cooked chicken gets tossed with hot sauce, then piled onto naan with cheddar, celery, red onion, and blue cheese.
Six to eight minutes in the oven.
Ranch on top.
Friday achieved.
What You’ll Need
1 package original naan2 cups cooked chicken, cubed1/4 cup hot sauce2 cups shredded cheddar blend1/2 cup diced celery1/4 cup thinly sliced red onion2 tbsp blue cheese crumblesRanch dressing
The Move
Heat the oven to 400°F.
Toss the chicken with hot sauce.
Top each naan with cheese, buffalo chicken, more cheese, celery, red onion, and blue cheese.
Bake for 6 to 8 minutes, until the cheese is melted and beginning to brown.
Finish with ranch.
Why it works: Buffalo wings and pizza already belong at the same table. This just removes the need to choose between them.
Friday move: Cut it into wedges, put it in the middle of the table, and stop pretending you’re serving individual portions.
Fig, Prosciutto + Fontina Naan Pizza
Recipe By: Lemons for Lulu
And this is how we close the week.
Olive oil. Garlic. Fontina. Prosciutto. Fig jam. Arugula.
That’s it.
The Fontina melts into the salty prosciutto, fig jam gives you that sweet edge, and arugula lands on top after baking to keep everything fresh.
It takes about 20 minutes and feels significantly more luxurious than the effort required.
What You’ll Need
4 naan4 tsp olive oil2 garlic cloves, minced1 1/2 cups shredded Fontina4 oz prosciutto, chopped1/2 cup fig jam1 cup arugula
The Move
Heat the oven to 350°F.
Drizzle each naan with olive oil and add minced garlic.
Divide the Fontina, prosciutto, and fig jam across the naan.
Bake for 15 to 18 minutes, until the cheese is melted and the prosciutto has crisped.
Top with arugula and serve immediately.
Why it works: Salty cured meat + creamy cheese + sweet fruit is one of those combinations that rarely needs explaining.
Friday move: Pour the wine before you put these in the oven.
What Naan Pizza Week Taught Us
Make naan if you have the time.
Buy naan if you don’t.
Use tomato sauce.
Or pesto.
Or hummus.
Or tahini.
Or fig jam.
Pile on fall produce Monday through Thursday and then cover the whole thing in three cheeses on Friday.
There isn’t really one naan pizza formula.
That was the point.
The best part about this whole week is realizing naan isn’t just a substitute for pizza dough.
It’s its own dinner strategy.
And we have a feeling this won’t be the last time it shows up around here.
Cheers to Naan Pizza Week, Chefs.
🍷🔥
