Pizza Night with Eggplant Bharta Pizzettes

5 Steps to Making Naan Pizza

Whenever it's my turn to make dinner, I choose to cook with my favorite vegetables: carrots, eggplant, and beetroot. Tonight I treated my family to eggplant bharta pizzettes. The spicy, sweet and tangy flavors of the eggplant bharta pairs well with the cheesy goodness of Cabot Pepperjack cheese. I also love using Stonefire Tandoor baked mini naans from Costco. They are small and easy to handle so each pizzetta is personalized just the way my family likes them. 

Procedure

First you chop all the vegetable for making eggplant bharta and make it. Next, grate the cheese and spray each of the mini naans with margarine or pam. Spread the eggplant bharta on to each of the naans and top it with the cheese. Last, bake it in the oven at 400 degrees Fahrenheit for about 15-20 minutes or until the bottoms are crispy. 

Bon Appetit! They are ready to eat. 

What do you make for pizza night? How do you personalize your pizzas? We would love to hear from you.

For more fun and easy dishes, check out our recipes page. 

Quick and Easy Szechwan Vegetable Rice

We love trying new ways to spice up our meals and making them healthy at the same time. Sometimes, that is hard to do when you are busy working and do not have a lot of time. That is why we love products like Steam in Bag rice blend from ShopRite or Birds Eye Protein blends. These steam in a bag blends usually have rice/quinoa/brown rice with assortment of vegetables.

For our semi-homemade Szechwan Vegetable Rice dish, we used the Steam in Bag - White Rice with Vegetables from ShopRite. It's easy to use. Check out the recipe below:

Serving Size (4 to 6 people)
Ingredients:
- 2 packets of 12oz ShopRite Steam in a Bag - White Rice with Vegetables
- 1 large (or 2 medium) green bell pepper
- 1 medium onion
- 3 large garlic cloves, thinly sliced
- 2 Tbsp Szechwan chutney
- 2 Tbsp vegetable oil
- 1 tsp salt
- 1/2 slab of tofu*

Procedure:
Slice bell pepper and onion into thin slices and cut into halves. Next, steam the rice bags as per the instructions on the bag and put aside. Heat oil in a medium sized skillet, and add garlic, onion, bell pepper and tofu. Stir for 2 minutes. Sprinkle a pinch of salt and saute the mixture under closed lid for another 3 to 4 minutes or until the bell pepper's color changes to light green (soft texture).

Then add the Szechwan chutney and remaining salt, mix well. Add the rice from the steamed bags and mix well. Allow the rice and the vegetables to cook under closed lid for 3 minutes. Then stir for another 1-2 minutes without lid.

Voila! Szechwan rice with vegetables is ready to be served.

***Quick Tip:
Tofu chunks or slices tend to fall apart when stirred. If the tofu tub is frozen for few hours and then allowed to come to room temperature, the tofu tends to become spongy in texture and absorbs the flavors and easy to use.