Pesto naan pizza topped with a delicious combination of bacon, feta cheese, and caramelized onions. Good for an easy meal or a party appetizer!
Cheater pizzas and I go way back.
When I was a kid I went to summer camp up north every year. One of the highlights for me was always the week long canoe trips on remote lakes. They were hard work with 8 hour days of paddling and sometimes 4 km long portages! But gathering around the fire for dinner after a long day was one of the best feelings! Pita pizzas were a staple meal on these trips because of their simplicity. Still to this day, the combination of pita with pizza sauce, cheese, and pepperoni is a comfort food for me.
Even though these days I tend to make real pizza with homemade dough, sometimes I still crave the simplicity of a cheater pizza. Okay, that’s just my way of saying “sometimes I’m too lazy to make dough.” This pesto naan pizza is inspired by a pizza that I had a few years ago at a restaurant in Hamilton. Theirs used a more unique homemade pesto with mint and lemon in it. But given that cheater pizzas are a lazy meal, I decided to just go with a bottled pesto. Feel free to make this vegetarian by leaving off the bacon – it’s still just as good!
Your turn: What’s your favourite pita or naan pizza toppings?
Pesto Naan Pizza with Bacon and Feta
- 2 tbsp olive oil
- 1 red onion, sliced thinly (makes leftovers)
- 4 slices bacon
- ⅓ cup pesto
- 2 pieces whole wheat naan
- ¼ cup feta cheese, crumbled
- ¾ cup shredded mozzarella cheese
- Heat up the olive oil in a large pan over medium heat and add the thinly sliced onion. Saute for about 3-4 minutes, then turn down the heat down to low and cook for about 15 minutes until the onions are soft and slightly caramelized. Remove from heat and set aside. *Note: this makes leftover caramelized onions.
- Lay out the bacon in a cold skillet and place over medium heat. Cook until starting to get crispy on the underside, then flip over and cook until the other side starts to get crispy. Remove to a plate lined with paper towel and set aside.
- Preheat the oven to 375°F.
- Spread the pesto on each piece of naan and top with the bacon, caramelized onions, feta cheese, and mozzarella. Place on a baking sheet lined with parchment paper and bake in the oven for about 7-10 minutes, until cheese has melted. To brown the mozzarella, broil it at the end, keeping a close eye on it to make sure it doesn't burn.
These chocolate flax energy balls are a healthy snack with only 8 ingredients and one bowl required!
I hate how some media outlets make snacking into a negative thing. Articles with tips to stop snacking and headlines like “10 lunches to keep you full until dinner” make you think that eating snacks is unhealthy.
But this is, in the words of Dwight Schrute: false.
Sorry, I’ve been rewatching The Office lately and couldn’t stop myself.
Anyways, the media making people feel guilty for snacking needs to stop! Because it’s normal to get hungry between meals and need a snack. Just as it’s normal to sometimes not be hungry between meals. Basically, there’s no one right way to eat other than this: listening to your body and honouring your hunger cues.
So the next time that between-meal hunger hits, whip up these chocolate flax energy balls. One-bite balls like these are one of my favourite kinds of snacks. They’re easy to transport, easy to eat between tasks or meetings at work, and of course they taste great! Also, you can pack them full of good stuff, like nut butter for healthy fats and flax for a big boost of fibre.
What is your favourite homemade snack? I’d love to hear from you in the comments below or tag me on Instagram at @chelseadallen if you make this recipe!
Chocolate Flax Energy Balls
- ⅓ cup nut butter (I used soy nut butter)
- 2 tbsp honey*
- 1 tbsp milk of your choice
- ½ tsp vanilla
- 1.5 tbsp cocoa powder
- ½ cup + 1 tbsp ground flax
- ¼ cup quick oats**
- 1-2 tbsp mini chocolate chips
- In a medium bowl, mix together the nut butter, honey, milk, and vanilla. Stir in the cocoa powder, ground flax, oats, and chocolate chips.
- Use your hands to roll into balls, then chill in the refrigerator for at least an hour to let harden.
- Store in an airtight container in the fridge for 1-2 weeks.
*Sub maple syrup for vegan version
**Use certified GF oats if needed
This Brussels sprout and gruyere frittata is a delicious and healthy way to get a serving of vegetables at breakfast!
When counselling patients, I’m not a big fan of “rules”. Rules aren’t fun, especially if they’re telling you not to eat something. I don’t work that way. So instead I like to focus on adding in foods like vegetables in enjoyable ways.
But again, I don’t like to go by rules like “eat vegetables at every meal.” Because, I get it, don’t usually like vegetables at breakfast either. I eat oatmeal almost every day and sorry, I’m not hiding spinach or zucchini or whatever else in there (although, pumpkin spiced oatmeal is pretty delicious).
But if you’re a savoury breakfast fan, frittatas can be a great way to get in some vegetables in your morning meal. And the possibilities are endless! All you need is the basic formula (I like 8 eggs + 1.5 to 2 cups vegetables + 1/2 to 1 cup cheese) and you can customize from there.
This frittata uses shredded Brussels sprouts, which you saute first until they start caramelizing to bring out their flavour. I like either gruyere or white cheddar paired with Brussels sprouts, but especially gruyere for its toasty flavour. I also add parmesan to the egg mixture to up the cheesy factor. High five for a fast, easy, cheesy breakfast!
Brussels Sprout and Gruyere Frittata
- 8 large eggs
- 2 tbsp parmesan
- ¾ cup shredded gruyere, divided
- ¼ tsp table salt
- ¼ tsp pepper
- 1 tbsp olive oil
- 1 shallot, sliced
- 2 cups shredded Brussels sprouts
- 1 clove garlic, minced
- Preheat the oven to 400F and place a rack in the middle to upper middle spot.
- In a medium bowl, whisk together the eggs. Stir in the parmesan, gruyere, salt, and pepper and set aside.
- Heat up the olive oil in a small cast iron skillet or other ovenproof skillet. Add the shallot and Brussels sprouts and saute over low heat, until the shallots are soft and the Brussels sprouts start to caramelize. Add the minced garlic and saute for 30 seconds.
- Pour the egg mixture into the pan and make sure the vegetables are evenly distributed. Cook for about 1 minute, until you see the edges start to set.
- Place skillet in the oven and bake until the eggs are set, about 15 minutes.