Cheddar Bruschetta Pizza Rapide

Don't ever be afraid of making pizza at home. Especially if you are not comfortable going out in the pandemic. You don't need 'real' pizza dough to do a great job. Flatbreads are a great base for fantastic, creative pizzas.

Here are some we did with naan Indian flatbreads, and a jar of a Bulgarian-based bruschetta. Be creative and use this as a framework for great home pizzas with what you have on hand and what you like - and quick!

4 Naan flatbreads

19 oz jar red pepper and eggplant Bruschetta topping (I used Sofia brand)

4 cups grated cheddar cheese (or your favorite)

16 grape tomatoes, halved lengthwise

dash dried dill weed, to taste

crushed red pepper flakes, to taste

Pepperoni, pancetta or salami, to taste (optional), or other toppings

dash dried dill weed for garnish

Preheat oven to 425F.

If you can, use long metal tongs and grill and brown the naan pieces over a gas stove flame for a few seconds per side. This lends a high-temperature pizza-oven flavor (especially on the edges) in your own home.

Lay out the naan flatbreads, two per baking sheet (you do not want to overcrowd). Distribute the bruschetta topping evenly about the four flatbreads, not quite to the edge of the flatbread.

Top with cheese, tomatoes, crushed red pepper flakes and dill - distribute any pepperoni-pancetta-salami as the crowd demands. I do 1/4 of the pizzas with this.

Bake for about 10-15 minutes, or until the pizzas are brown and bubbly.

Serve immediately. Serves 4.

Cook’s Note: I used Sofia brand Bruschetta which is based on Bulgarian recipes and includes eggplant. Many Bruschetta are primarily tomato based but are still appropriate for this preparation - such as Trader Giottos Bruschetta (Trader Joe’s). Try to find Sofia or another eggplant-based Bruschetta for the richness.

I highly recommend you grate your own cheese, rather than buy pre-grated cheese. Pre-grated cheese is loaded with silicon dioxide (I’m a chemist so I’m not concerned) which is not bad per se. But while it keeps the grates separate and non-sticky, it severely degrades the meltability and the smooth texture of the final baked product. Not to say you can’t use it in a pinch - just a preference.

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