Perhaps slightly unorthodox. Maybe even a little weird. But, absolutely, positively, delightful.
A concoction of garlicky olive oil and anchovies (yes, anchovies again. thinking i should change blog name to okie dokie anchovokie. hm, doesn’t have the same ring to it. will ponder…) is slicked onto the naan bread with a brush before layering the cheese and clams on top. A drizzle of clam juice, even more garlic-anchovy oil, and freshly grated Parmesan finish the top before it gets tossed into a hot oven until gooey and brown. A forceful squeeze of lemon juice and spattering of red pepper flakes is all that is required before delivering into your mouth.
Every bite is bursting with umami flavor thanks to the trifecta of Parmesan cheese, anchovies, and clams. I don’t think I took a single breath until after finishing an entire pizza. Priorities, man.
You can definitely make these on a normal pizza, using homemade or storebought dough, but I’d up the ingredients a touch just in case. Especially cheese and clams.
- 4 mini naan breads
- 3 tablespoons olive oil
- 3 large garlic cloves, minced
- 2 anchovies, minced
- Coarse sea salt, to taste
- 6 ounces mozzarella cheese, sliced thin
- 1- 6.5 ounce can chopped clams, juice drained and reserved
- Dried oregano, to taste
- Parmesan cheese
- Red pepper flakes, to taste
- Juice of 1/2 lemon
- Fresh parsley, to garnish
- Preheat oven to 425 degrees.
- Place naan bread onto a baking sheet. In a small bowl, combine the olive oil, garlic, and anchovies. Brush half of the mixture onto the naan bread. Sprinkle with salt. Divide and scatter the mozzarella cheese and clams over the naan. Spoon two tablespoons of the reserved clam juice and the remaining garlic olive oil mixture over the pizzas. Sprinkle with oregano and freshly grated Parmesan cheese to taste. Toss in the oven to bake for about 15 minutes or until the cheese is bubbly and brown and the naan has become crispy. As soon as it comes out of the oven, squeeze lemon juice over each pizza and sprinkle with red pepper flakes, to taste. Garnish with fresh parsley.
Adapted from Food Network Kitchen
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