We’ve been trying to eat our bigger meals earlier in the day and wanted to go lighter for supper. Bev had me looking for recipes that used ricotta cheese as we had some getting old. After a little searching, I found a ricotta cheese on flat bread pizza from Bobby Flay, but I had few of the necessary ingredients. I liked the concept and decided to make it with what I had, which meant a southwestern version as I had fresh cilantro on hand, along with some avocados that were getting ripe.
I brushed a little good olive oil on a piece of naan bread, then spread on the ricotta and sprinkled it with taco seasoning, then added some sliced tomato and red onion. I baked this at 350* for 10 minutes, added the cilantro and baked another 5 minutes.
I finally added the sliced avocado, cut and served.
We thought it was ok but weren’t crazy about the ricotta texture in this application. I also thought it needed a lot more flavors and if doing it again would mix the seasonings, cilantro, and minced garlic (which I didn’t use) with the ricotta and taste until I had it right. The tomato, onion and avocado were all fine. A spritz of lime juice at the very end would likely have worked well.
I like it when I try to create dishes even when they just turn out okay because I learn something. I’m confident I can go back in the kitchen and make one much better.
Have a great day and thanks for stopping by.
Larry
We love these little Naan breads. Some of ours turn out better than others, so keep trying. I'm not certain I would like ricotta on this. For some reason, it sounds out of place.
ReplyDeleteSam
I have a hard time putting unusual ingredients together so I love your accounts of food experimentation! :) I am going to have to try the Naan bread pizza if I ever run across it up here.
ReplyDeleteLook at the sad little winterized dock! I've been saving naan pizza recipes like crazy lately. I love ricotta cheese in lasagne but can imagine that it would need to TLC when it comes to less complex dishes. This sure looks good Larry.
ReplyDeleteYour header photo is fantastic, Larry. What a great shot.
ReplyDeleteBecoming a good cook is all about trying new things. That's what I tell myself anyway when an experiment flops. Naan bread is an excellent base for pizza.
It's hard to tell how a new experiment will turn out but the important thing is to keep experimenting. Those little pizzas look pretty good to me! :)
ReplyDeleteI prefer to use ricotta in dessert applications, because the texture doesn't suit me for real meals. Funny how texture can change our perception, isn't it? Great experiment, though.
ReplyDeleteLarry, You are the King of Leftovers! "Waste Not, Want Not!" is your life theme... I love the attitude, "I've got these odds and ends lying around...what can I make to eat from them...? Keep up the environmentatlly superior effort! Take Care, Big Daddy Dave
ReplyDelete"I like it when I try to create dishes even when they just turn out okay because I learn something. I’m confident I can go back in the kitchen and make one much better."
ReplyDeleteThat sums it up perfectly, my philosophy too!
I love Naan...and as a base of a pizza, I love it even more! I wonder if you processed the ricotta in a food processor if that would help with the texture? I love that you are discouraged though...that's the sign of a true cook! Get back in the kitchen and try again!
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