Thai Peanut Naan Piz­zas

TAKES: 25 min. MAKES: 4 serv­ings

Simple & Delicious - - FAST CASUAL - —Rachel Seis, Taste of Home Se­nior Ed­i­tor

I’m a huge fan of Thai food, but I don’t al­ways have time to make it at home. To get my fix, I top fluffy naan bread with gin­ger-peanut sauce, fresh veg­gies, a sprin­kle of cilantro and a squig­gle of spicy Sriracha.

1/4 cup creamy peanut but­ter

3 Tbsp. sesame gin­ger salad dress­ing

1 Tbsp. wa­ter

1 tsp. soy sauce

2 naan flat­breads

1 cup shred­ded part-skim moz­zarella cheese

1 small sweet red pep­per, juli­enned

1/2 cup juli­enned car­rot

1/2 cup sliced baby portobello mush­rooms

1/4 cup chopped fresh cilantro Sriracha Asian hot chili sauce, op­tional

1. Pre­heat oven to 425¡. For sauce, mix the first four in­gre­di­ents un­til blended. Place naan on a bak­ing sheet; spread with sauce. Top with cheese and veg­eta­bles.

2. Bake un­til cheese is melted and crust is golden brown, 8-10 min­utes. Top with cilantro; if de­sired, driz­zle with chili sauce.

PER SERV­ING 316 cal., 19g fat (6g sat. fat), 21mg chol., 698mg sod., 25g carb. (8g sug­ars, 2g fiber), 13g pro.

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