Thursday, September 22, 2011

It’s Pizza Time Again

A few days ago, Bev mentioned we had some Naan bread and she was ready for pizza and I’d just seen a Greek pizza post from Mika at Mika’s Pantry, which had me thinking pizza as well.  Several years ago, we’d had a pizza in Florida that included fried eggplant as a topping and we both enjoyed it, and I just happened to have a couple of small ones in the fridge.

We both like deep fried food, but rarely cook it due to the calories and mess involved, but since we were doing the eggplant, I decided to cook up several things for lunch using the breading recipe I’d just seen Lea Ann use over at Mangoes, Chili and Z.

I sliced up a couple of Clausen pickles and two small green tomatoes I’d found in the fridge and added S&P to the maters and eggplant.
I used the grill side burner to cook them and had the breading station on the grill top (I’m really enjoying these cooler fall days).
I got the pickles just a little dark but everything was still good – we ate the pickles and tomatoes for lunch, sampled the eggplant and kept the rest for supper’s pizza.

For the pizza’s, we brushed oil on both sided of the Naan and cooked one side just to crisp it a little, then flipped and topped that side.  Here are most of the toppings ready to go.

The Greek pizza on the right got topped with red and yellow tomatoes, onions, garlic powder, kalamata & green olives, fresh oregano, fried eggplant, roasted red Santa Fe chiles, feta, fresh chunked mozzarella, sliced pickled pepperoncini’s, and shredded mozzarella.  Bev’s Italian version, on the left, was topped with tomatoes, onions, green olives, green & roasted chile peppers, dried Italian spices, sausage, pepperoni, fried eggplant, and fresh and shredded mozzarella.  (the tomatoes, onions, three varieties of peppers, eggplant, and oregano came from our garden - our pickled pepperoncini's turned out great).

Then they went back on the grill over indirect heat to bake until the cheese melted and the bread browned a little.

Both were outstanding and as you can see, we like stuff on our pizza.
All photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

One year ago:  Clean Out The Fridge

Two years ago:  Easy Stroganoff



  1. Can I have your home address and days you make these pizzas.Great:))

  2. Great post Larry! I love how you can take anything and throw on a pizza and it's always delish! That's my kind of dinner.
    P.S. I LOVE eggplant!

  3. You know how I love me some naan pizza.. mmmmmmm!!! Love this idea.. and of course - deep fried pickles, green tomatoes and eggplant? Sign me up!!

  4. I haven't had fried green tomatoes in years and have never had a deep fried pickle. Your pizzas look wonderful! Using naan for the crust is a great idea.

  5. Theres a pizzaria out here that has fried eggplant on their pie. Its the best pizza ever! Everything on your pizzas looks great, so mouthwatering.

  6. Larry, The pizza's are very impressive looking...looks like a great crust too. But given my veggie hangups, my choice of foods from this blog would be the fried green tomatoes and the fried pickles! Take Care, Big Daddy Dave

  7. It must be pretty easy to come up with imaginative foods for 2. I have to plan like there's no tomorrow for every meal! But I'm thinking there might be pizza in this weekend's offerings...

  8. Everything looks scrumptious and totally worth the calories! Love those pizzas and wish that I had that Italian one right now!

  9. Wait....there's pizza under all of those toppings? ha ha

    It all looks scrumptious but my favorite has to be the fried pickles, I love those things.


I appreciate and enjoy your comments