Vegetarian pizza on naan bread with roasted veggies – yum!
Sometimes I get too ambitious with dinner.
And then it takes forever to cook so we’re eating at 9:30 pm which is not ideal.
And then we have major clean-up which I HATE so I put it off as long as possible and we end up cleaning up the next day. Also not ideal.
So I’ve been spending the past few months learning how to make the basics…and how to make them well. So, essentially, learning how to cook various ingredients and then combining them in different ways with unique seasonings and toppings to create diverse meals throughout the week.
I guess some would simply call this cooking?
Either way, it’s really helping me figure out easy weeknight dinners that don’t take hours and don’t use up every single cutting board, knife, pot, and pan in our house.
A favorite of mine is roasted brussels sprouts. Now, I’ll be the first to tell you that I NEVER thought I’d be singing my love for brussels sprouts from the rooftop, but I am. Well, metaphorically because the roof of my complex is about 8 stories tall. No thanks.
I’ve been testing roasting the sprouts at different temps, flipped different ways, and with different toppings, and this is my absolute favorite roasted brussels sprouts method.
And, the plan here is that perhaps you make these roasted brussels (and throw some broccoli in there, too!) for dinner one night, and then use them in leftovers the next day. I also have to warn you that I love my roasted veggies on the edge of being too burnt to eat.
My husband does NOT love that, but he was away this week so I crisped those babies up until you could barely recognize them. Don’t worry Tim, I won’t do that while you’re home – maybe.
Okay enough about how burnt I like my veggies, let’s get to the pizza!
Here it is, the recipe you’ve been waiting this entire post for.
Oh and here’s a new series I’m starting: What I did wrong so you don’t make the same mistakes.
Curious to hear your thoughts – do you prefer pizza with a “regular” crust or a naan crust?