For the past 3 weeks, I was living by myself in Durham as I finished my school year while Nate started his summer job in DC. Nate and I have been living together for almost 4 years now, so I guess you can say I’ve become accustomed to cooking for two (one of which is a very hungry, very active boy). Therefore, I cook A LOT of food. And there are rarely many leftovers 😉
But while we were apart for those three weeks, it became very strange cooking just for myself again. I mean, I used to do it all the time in college, but that honestly feels likes ages ago. At first, I’d still make the same size portions I made with two of us, but just eat them all week long until they were gone. But who wants to eat the same thing all week???
Unless it’s pizza.
The only thing that I never got sick of was PIZZA. This Pesto Naan Pizza to be exact.
I’d make a huge batch of pesto over the weekend, roast up some veggies, and be totally set for dinner for the next few days! My favorite veggie combination was definitely this roasted tomato and asparagus style, but I also changed it up with some roasted broccoli, cauliflower, and sautéed zucchini.
I used whole wheat naan as my canvas for these pizzas and they turned out to be the perfect crust. It’s already portioned out (for dinner for one 😉 ), the whole pizza bakes in less than 10 minutes, and the crust gets perfectly crispy, yet soft (just how I like it).
If you’re not vegan or dairy-free, feel free to sprinkle some fresh mozzarella or parmesan on top before you bake. Even though I’m not vegan, I always eat my pizza without cheese (because I’m weird like that) and this pizza tastes especially delicious cheese-free!
Have a wonderful rest of your week everyone— we’re over the hump!!