Naan is an Indian flatbread we first discovered when it was served to us at the local kabob restaurant.
It is pronounced two different ways. The way we have always said it rhymes with Ann. One day last week, Shannon heard Mike say it that way and snickered, saying it really is pronounced like “non.” Since she did recently spend like a month in India AND she’s a foodie, we believed her.
But Hubby and I did enjoy a nice chuckle on Friday when he told Shannon we were having Naan Pizza (pronounced NON Pizza) for dinner and she said, “I’m not sure I know what you mean.”
You can’t blame her really. Hubby can sometimes be a smart ass and who knew what he might’ve meant by non-pizza.
As soon as he said it our way (naan rhyming with Ann) she knew what we meant.
The plan was that we would each assemble our own pizza. That meant we could have whatever we liked on it. I ended up assembling Hubby’s for him, though, because he was busy working to finish the basement. They all started with pizza sauce. Hubby’s had pepperoni, mozzarella cheese, and tomato chunks. Oh yeah, and a little bit of canned Parmesan cheese since foodie Shannon said that’s what makes the pizza top brown up a bit.
In addition to both cheeses, mine (shown on upper left in the above picture) had mushrooms, onions, black olives and pepperoni. It was DELICIOUS.
We only have one pizza stone so we had to use a baking sheet to cook my second pizza and the two Shannon assembled. They got crispier than the ones cooked on the pizza stone, but were still very tasty. Shannon’s pizza had the cheeses plus pepperoni, tomato chunks, mushrooms and salad greens. (I’m probably forgetting something.) She and I had salads with ours, too.
Speaking of salads, I wish I’d been taking pictures of all the different salads I have made recently. I like assembling salads. It’s fun throwing a bunch of different stuff together to see what works best. Lately, I’ve been making some awesome salads, if I do say so myself.
My favorite is the one using spring mix (baby red and green romaine and oak leaf lettuces, red and green chard, arugula, friseé, and radicchio, among others) topped with pears, sliced strawberries, blueberries, tomatoes, pecans, feta cheese and a raspberry-walnut vinaigrette dressing.
Although last night’s more traditional salad of spring mix topped with mushrooms, cucumbers, tomatoes, onions, freshly-grated parmesan cheese, mesquite-marinated and grilled NY Strip steak and peppercorn ranch dressing was fabulous, too.
I won’t be talking about food or much of anything else over the next few days. I have to travel to King of Prussia, Pennsylvania (where my employer is headquartered) for a work thing. I’m looking forward to seeing my co-workers. Unfortunately, it’s only the US crew. But we hope to see our international comrades early next year.
I may or may not be blogging from KoP. If you don’t see any activity here over the next few days, that’s why.