Sometimes I’m really, really broke but I still crave pizza. I’ve created a couple different versions of the recipe, but my personal favorite is to use naan bread. It’s soft but solid, malleable as needed. And it’s easy to get at most local grocery stores.
Once again, all my ingredients are Aldi-based. I bought 2 pounds of frozen salmon filets for only 7.98. I like being creative and this was the outcome of another pizza possibility. The vegetables were all reasonably priced and I use the bulk in other meals. The idea is to make food stretch, use the ingredients wisely and a little more healthy. If you’re looking make two pizzas, double the amount.
The meal could work without meat if desired. Change the meat sources and instructions to preferred meat substitute. However, as a non-vegetarian, I’m not sure how helpful I would be giving options on the switch.
FOOD STAMP NAAN PIZZA
Set the clock
Prep time: Throughout
Cook time: 40 minutes
Total time: 40 minutes
Serving size: 1 person
- Sun-dried tomato aioli
- Favorite spices
- 3 small mushrooms
- 3/4 cup Spinach
- 1/2 Roma tomato
- 1 green onion
- 1 small salmon filet
- Little bit of butter
- Pot/pan for vegetables
- Cookie sheet for bread
- Baking dish/pan for salmon
- Rub salmon with spices. Use based on own preferences. I used chili powder, basil and onion powder.
- Cook frozen salmon at 450 degrees for 10 minutes in baking dish. Good for keeping fish moist.
- Reduce heat to 350 degrees for 15-20 minutes.
- About 7 minutes before salmon is done, place naan bread on cookie sheet, flat side up. I use aluminum foil for cleanup ease.
- Add about 1 teaspoon of vegetable or olive oil on flat side. Cook for 5 minutes at 350 degrees.
- Take out of oven and flip over the bread. Set aside for a few minutes. Keep oven on.
- Saute veggies in post for 1-2 minutes, until spinach wilts. Use butter for more savory flavor. Add in salmon when it comes out of oven.
- Spread sun-dried tomato aioli on bread, covering most.
- Layer cheddar cheese and bleu cheese crumbles.
- Spread veggies and salmon over most of the bread.
- Add more cheese. Apply to taste.
- Add fresh spinach.
- Place in oven at 350 degrees for 5-10 minutes, depending on preference of crispness.
- Pull out, let cool for 5-10 minutes.
- Cut up and enjoy!
If you want to add shrimp, I recommend using the inexpensive, precooked salad shrimp (roughly 10-15, cut in half). I ran mine under water for a bit, picked out the best choices, then put it in the salmon baking pan for the last 3-5 minutes or so. Comes out tender and not overdone. Then combine with vegetables and salmon in sauce pan.