Kicking things off today is a naan-crust pizza from Kay Poterba of Kaybeth's Kitchen:
Naan bread crust with torn bits of fresh mOOOt-suh-rell (mozzarella, *giggle*), heirloom brown tomatoes, and then topped off with homegrown basil. I heat the naan bread through on a grill and then add the toppings, let it sit on the top rack with the lid closed until cheese melts ... top with fresh basil and you are done!
Thanks, Kay! You're the first MPM sender-inner to use a sort of "alternative" crust. Interesting. How does naan work compared to a more traditional crust?
Want to share your pie? Here are the details on submitting your photo to Slice.