Yield: Serves 4
4 large naan or pitas
Coarse salt and ground pepper
1 cup reserved tomato sauce from Pork Meatballs
20 bocconcini, halved, or 1/2 pound fresh mozzarella, thinly sliced
10 to 12 reserved meatballs from Pork Meatballs, crumbled
2 cups baby arugula
1 tablespoon fresh lemon juice
Grated Parmesan, for serving
Red-pepper flakes, for serving
- Preheat oven to 400 degrees. Place naan or pitas on a parchment-lined baking sheet; season with salt and pepper. Divide tomato sauce among naan and top with bocconcini or mozzarella, and meatballs. Bake until cheese is melted, about 10 minutes.
- Toss arugula with lemon juice; season with salt and pepper. To serve, top pizzas with arugula, grated Parmesan, and red-pepper flakes.
You can crumble the meatballs or halve them.
Our friend Sarah Carey, editor-in-chief of Everyday Food Magazine just launched her delicious “How-To” series on YouTube. A 13-year veteran of the Martha Stewart test kitchen, Sarah is an expert in converting culinary classics into easy and convenient meals for the family.
Tune in to Sarah’s Everyday Food YouTube Channel Monday through Friday as Sarah introduces viewers to fresh meal ideas like Simple Potato Gnocchi, Crispy Beef Tacos, Fudgy Pecan Brownies and Glazed Citrus Doodles.