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Prebaked naan bread makes fusion pizza in a pinch

I copped in my latest food-section column to purchasing pizza dough for producing “homemade” pies.

The dough usually is a ready-to-roll product stocked in Trader Joe’s refrigerator sections or other grocers’ frozen sections. But I’m not above layering toppings onto a prebaked crust, particularly one produced by a company I hold in fairly high esteem.

Stonefire Authentic Flatbreads have long been my choice for naan, which I most often use to wrap grilled lamb and veggies in my take on souvlaki. It also makes easy work of preparing an Indian-inspired meal from seasonal veggies, meat, even paneer cheese with jarred “simmer sauces.”

The company appears to be branching out, as evidenced by a product that was new to me on a recent trip to Ashland’s Shop ’n Kart. “Artisan thin crust pizza” looks an awful lot like Stonefire’s prebaked naan bread, just larger — about as large as many pizzerias’ small pies. A 14-ounce package with two crusts set me back about $1.99 on a sale.

While premade pizza dough is, in my mind, almost the ultimate convenience, this dough could come through on evenings when I haven’t planned far enough ahead to thaw out a ball for dinner. Particularly when garden veggies are popping, Stonefire could serve up pizza in a pinch.

Owing to its similarity to naan, the crust is one I plan to try with the following flavors. Jarred tika masala sauce is indeed delicious with cauliflower, but it also could enhance my garden eggplant. And this recipe from the Chicago Tribune, which calls for four naan, would use the exact same quantities of other ingredients to top Stonfire’s package of two pizza crusts.

Naan ‘Pizza’ With Curried Cauliflower

1 teaspoon garam masala or curry powder

1/2 teaspoon each: garlic powder, salt

4 cups small cauliflower florets, about 12 ounces

3 large shallots or 1 small red onion (total 5 ounces), peeled, very thinly sliced and separated into rings

3 tablespoons olive oil

4 whole grain naan, usually 2 (8.8-ounce) packages

2/3 cup bottled tikka masala spicy curry sauce

1/2 cup finely crumbled goat cheese, or feta

Chopped fresh cilantro, for garnish

Heat oven to 400 F convection or 425 F conventional. In a small dish, mix the curry powder, garlic powder and salt.

On a baking sheet, combine the cauliflower, shallots, oil and spice mixture; toss to coat well. Bake in preheated oven, stirring once or twice, until cauliflower is fork-tender and shallots are golden, for 15 to 18 minutes.

Lay out the naan in a single layer on a baking sheet. Smear 2 or 3 tablespoons of the curry sauce over each bread. Top with roasted cauliflower mixture and the cheese. Pop into preheated oven to heat everything through, for about 6 minutes. Serve garnished with the cilantro.

Makes 4 servings.

Tribune News Service photo