Many years ago, a working mother (mine) would make individual mini pizzas using split English muffins as the base. They were buttered and toasted under the broiler first to crisp-up the surface and then the usual pizza toppings were piled on top and then back into the oven to melt and ooze. The sauce was always a bit of leftover ‘red gravy’ (marinara sauce) from the weekend’s cooking; never sauce from a jar!
Fast forward to 2020 and we have a plethora of pizza crusts and substitutes readily available. In this recipe I have used the ‘slipper-shaped’ naan bread, which is a traditional Indian flatbread. At Foodies, we sell Stonefire Naan…there are two ‘slippers’ per package at 4.4 ounces each. The naan bread comes in plain, whole wheat and garlic varieties.
It’s the base for this quickly made meal, using only vegetables and NO cheese!
And on the table in well under an hour!