Mommy posted the photo above on Instagram earlier this week. I immediately asked for the recipe and she sent me the email below.
You'd have to know a little about Mommy's cooking skills to appreciate the "gasp" she included. When my girls were growing up, Jessica spent much time with me in the kitchen. Watching. Helping. Keeping me company while Mommy was busy with ballet, music, drama and many other activities. So when Mommy married, she was a true novice in the kitchen.
Thanks to lots of FoodTV, a million phone calls to me and good food blogs, she has learned much. Ten years later, she is a full-fledged excellent cook. But up to now, she has been one to follow a recipe just like it's written. It makes me smile to see that she has moved on to the next step—cooking without a recipe.
Here is the email I got from Mommy...
So I didn’t really have a real recipe for this <gasp, I know>, but here’s what I did. Feel free to work your magic to make it better read like a recipe. :)
Naan bread (I used frozen, Tandoori Naan)
Pesto sauce (I used 7 oz tub of Buitoni Pesto Sauce with Basil, and had some leftover)
Tomato, thinly sliced
Mozzarella (I used Sargento Shredded Mozzarella, Traditional Cut)
Preheat oven to 400 degrees.
While oven is warming, cook chicken. (I seasoned them with Borsari seasoned salt, and cooked them on grill pan, pressing down periodically with back of tongs to make sure they developed grill marks.) Cook evenly on both sides until done. Once done, slice chicken into small-bite-size pieces.
Place naan pieces directly on oven rack to thaw and warm for 1.5-2 min. Using tongs, carefully remove from oven, and transfer to baking sheet (cover baking sheet with foil for super easy clean-up.)
Lightly brush naan with extra virgin olive oil. (Naan package said to use butter, but I didn’t want to wait for butter to melt.) Spread pesto on each piece of naan. Then add sliced tomatoes, chicken, and sprinkle with cheese.
Place baking sheet with naan in oven. Bake for 5-8 minutes, or until cheese is fully melted.
- Love this recipe for its versatility.
- I took easy route with frozen naan, and pre-made pesto, but if you had time and desire, you could make your own. Could also swap shredded mozzarella for fresh mozzarella slices. I did cook the chicken, but this recipe would probably work well with leftover grilled chicken.
- You can accommodate eater’s preferences — Baby Girl ate hers deconstructed, Little Sister wanted extra tomatoes, Big Sister wanted no tomatoes and drizzled balsamic vinegar over hers before eating.
- The same concept would work with other sets of toppings. Next I want to try bbq sauce, bbq chicken, red onion, and cheese.
- This is a good recipe for children to help cook. They could easily build their own pizza with toppings you’ve prepped.
I miss this family when I haven't seen them for a while. But getting emails and recipes from Mommy helps us stay connected. The BEST, though, is when we get photos like this one.
"You can't find me!"