Make-Your-Own Pizzettas

This weeknight meal is a great way to please a few different palates. Just pick up a few toppings and the naan flatbread bases, and keep in the fridge for when the pizza mood strikes. Here are two delicious options to get you started!

Smoked Salmon Pizzetta

  • 1 Garlic naan flatbread
  • 2 ounces smoked salmon
  • pecorino-romano cheese, shredded
  • 1/2 cup non-fat plain Greek yogurt
  • 1 tablespoon light mayonnaise
  • 1 teaspoon dried or fresh dill
  • 1 teaspoon dried or fresh chives
  • thinly sliced red onion
  • 1 tablespoon capers

Preheat the oven to 425 degrees with your pizza stone inside. In a bowl, mix together the yogurt, mayo, dill and chives. Once the oven is preheated, remove the pizza stone and place your naan flatbread in the center. Spread the yogurt mixture over the entire base; top with the salmon, capers, and red onion and shredded cheese. Bake for 10 to 12 minutes, until the cheese on top begins to brown and the crust looks a little crispy. Enjoy with a nice glass of crisp white wine for best results!! And for the meat eater in the bunch:

Hot Olives, Turkey and Bleu Pizzetta

  • 1 Garlic naan flatbread
  • olive oil
  • 2 slices deli-sliced turkey breast
  • pitted hot olive mix
  • sundried tomatoes, sliced
  • crumbly bleu cheese
  • pecorino-romano cheese, shredded

Same deal—preheat the oven to 425 degrees with your pizza stone inside. Once the oven is preheated, remove the pizza stone and place your naan flatbread in the center. Drizzle with olive oil, then top with the sliced or torn up turkey breast, halved olives mix, sundried tomatoes, bleu cheese crumbles and a little shredded cheese for good measure. Bake for 10 to 12 minutes, until the cheese and turkey begins to brown and the crust looks a little crispy. Enjoy! –Jordan

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