Two Quick Seafood Pizzas—Tuna and Smoked Salmon
Use Store-Bought Naan Bread to Make East, Fast Pizzas
Oct 7, 2009
Quick pizzas make an easy meal for 2, 4, or as many people as desired. And venturing outside of the classic cheese and pepperoni topping not only makes pizza healthier, but gives it exciting flavors. The key to making pizza an especially quick, easy weeknight meal is to use a pre-baked crust. Naan bread, which is now found in both whole foods markets like Whole Foods as well as most large supermarkets, makes an especially easy and tasty pizza base.
Naan and the Flatbread Family
Naan belongs to the family of flat breads. Originally flat breads were unleavened, but they're now often made with a small amount of yeast or baking powder. However, like classic pizza bread, flat breads are characterized by their shape, staying relatively flat, although they may puff a bit when baked. Pita bread is a close cousin.
Naan, or some version, can be found throughout the Mediterranean and Southeast Asia. However, in this country, naan is largely considered as part of a large family of wonderful Indian breads, including tandoori bread and chaputi. Like those breads, naan, when served in restaurants, is often flavored with seeds, spices, or herbs.
The pre-baked commercial naan sold in markets is usually found in three varieties: plain, garlic, and whole wheat. Feel free to use any of those varieties for pizzas, though the whole wheat should be used with heartier toppings, and the garlic flavor should also be appropriately matched. The plain variety is the most versatile and a good choice since it allows for last minute topping decisions.
Using Naan as in a Seafood PIzza Recipe
The following two recipes illustrate one approach to using naan bread as a pizza base. In both these cases, the bread is brushed with a little olive oil and broiled until it has brown spots on top and is warm throughout. Then toppings are added and served.
For other pizzas, especially those topped with cheese, this step is eliminated. Toppings are added to the naan right out of the package, then topped with cheese and broiled. However, seafood pizzas are usually not topped with cheese, which not only makes them especially healthy but allows for this quicker approach.
The following two recipes, one using fresh tuna and one using smoked salmon, illustrate this approach. Each recipe serves four, but can be easily divided or multiplied.
Fresh Tuna & Avocado Pizzas
Ingredients
- 1/2 pound fresh tuna steak, sushi grade
- 1/2 teaspoon salt, divided
- 1/8 teaspoon pepper
- 3 1/2 Tablespoons canola oil, divided
- 1/4 cup black sesame seeds
- 4 slices naan bread
- 4 Tablespoons low fat cream cheese
- 1 large, ripe avocado, sliced
- 2 1/2 Tablespoons drained capers
Instructions
- Sprinkle the tuna with the 1/4 teaspoon salt and the pepper and coat with 1 tablespoon oil. Pat the sesame seeds on both sides of the tuna steak so the seeds stick on both sides.
- Heat 1 tablespoon oil in a saute pan large enough to hold the tuna steak. When the oil is shimmering and just starting to smoke, add the tuna steak. Sear the steak on one side until the outer layer is browned and the first 1/4 inch of the tuna has turned white. Flip the steak and repeat on the other side (adding a little more oil, if needed). When cooked, the outside of the steak will be seared and the inside still almost raw though warm. Remove the pan from the heat, the tuna from the pan, and set aside.
- Brush the naan slices with the rest of the olive oil. Season with 1/4 teaspoon salt. Place the naan under the broiler until the top has browned and the oil is sizzling (3-4 minutes). Turn the naan over to broil on the underside for 30 seconds.
- Remove the naan and allow to cool slightly. Spread each slice with 1 tablespoon cream cheese.
- Slice the tuna fish into 1/2 by 1 inch slices. Divide into four groups, and use one quarter of the slices to top each slice.
- Divide the avocado slices into four groups and use one-quarter of the slices to layer on each pizza.
- Scatter two teaspoons of the capers on top of the avocado and tuna on each pizza.
- Serve warm or at room temperature.
Smoked Salmon PIzza
Ingredients
- 4 slices naan bread
- 1 teaspoon olive oil
- 1/2 teaspoon salt
- 1/2 pound smoked salmon
- 4 Tablespoons low-fat sour cream
- 4 Tablespoons drained capers
Instructions
- Brush each slice of naan with 1/4 teaspoon oil. Sprinkle each slice with 1/8 teaspoon salt.
- Place the naan under the broiler until the top has browned and the oil is sizzling (3-4 minutes). Turn the naan over to broil on the underside for 30 seconds.
- Remove the bread and allow to cool slightly. Spread each slice with 1 tablespoon sour cream.
- Divide the salmon into four groups, and layer the salmon from each group over one slice.
- Sprinkle 1 tablespoon capers over the salmon on each pizza.
- Serve warm or at room temperature.
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