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Naan, Mushroom & Sweet Onion Pizza Recipe

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Toddler boss LOVES pizza and I love coming up with healthy and fun combos that include her faves.  I always use naan flatbread for the crust, which I get from Whole Foods Market or Wegmans in packs of 2-4.  I prefer whole wheat, although I do sometimes use the traditional or garlic flavors, depending on what's in the combo.

This creation is a sumptuous blend of sautéed cremini/oyster/shitake mushrooms and sweet onions with organic mozzarella and homemade ("bambini") sauce.  As of this post, I've officially named it "The Lexi" after one my favorite haute mamas-to-be, a gourmet pizza lover and a loyal reader of my blog!

RECOMMENDED AGES: 11+ months.  Click here to download our easy  baby food reference chart to keep track of what foods you can introduce to your baby and when.

PREP TIME: 20 minutes

COOK TIME:
15 minutes

RECOMMENDED AGES: 11+ months

SERVINGS:  
I usually don’t make more than one pizza of the same kind at a time, so the measurements below are just for individual pizzas, with the exception of the sauce. You can leave the sauce in the refrigerator if you think you'll use it again in 2-3 days or store it in the freezer for later. I also use it as pasta sauce (another delicious post coming soon:-)

One pizza generally feeds toddler boss 2-3 meals because I cut the pizza into small, toddler-friendly pieces.  If you're making this for adults, plan on one pizza per person.

INGREDIENTS

Bambini Sauce (makes 4-5 pizzas)

1 ½ teaspoons of extra virgin olive oil

½ cup diced sweet onions

1 teaspoon dried sweet basil

½ teaspoon dried thyme

½ teaspoon sea salt

1 14.5 oz can crushed or diced fire-roasted tomatoes (preferred brand: Muir Glen Organic)

1 ½ tablespoons agave nectar

Toppings:

¼ cup diced onions

½ cup chopped blend of cremini, oyster and shitake mushrooms

1 teaspoon olive oil or as needed

1 cup finely shredded organic mozzarella cheese

Crust

1 naan flatbread
1 teaspoon olive oil or as needed

DIRECTIONS

Pre-heat oven to 450 if using a pizza stone (my preference).  If you're not using a pizza stone, preheat to 400 and line a baking sheet with aluminum foil.

To make the sauce:

1.  Add olive oil, onions and seasonings to a medium sauté pan and and cook until onions are soft and translucent (about 5 mins).
2.  Add tomatoes and agave nectar and cook for about 4 minutes.
3.  Remove from heat, transfer to blender or food processor and puree until smooth.
4.  Pour the sauce into a small bowl and set aside.

    To make the mushroom/onion blend:

    1.  Add olive oil and onions to a small skillet and sauté for about 4 minutes, then add mushrooms.
    2.  Mix well and continue to sauté for another 4 minutes until mushrooms are tender.
    3.  Drain and set aside.

      To assemble and cook the pizza:

      1.  Lay the naan on the pizza stone or baking sheet with the flat side down and brush with olive oil.
      2.  Spoon 3 tablespoons of sauce on the naan so that it has a nice, even coating. If you like your pizza a bit on the saucy side, feel free to add another 1 teaspoon or so.
      3.  Spread the cheese evenly on the crust, starting with the outer edges and working your way inward.
      4.  Spoon the mushroom/onion blend evenly on top of the cheese.
      5.  Bake for 12-14 minutes on the stone or up to 20 minutes on the baking sheet until the cheese around the edges is a nice golden brown.
      6.  Remove from the oven and sprinkle a little dried basil on top.
      7.  Let cool for about 10 minutes, then use a pizza cutter to cut the pieces in whatever sizes work for you & your crew.
        Copyright 2014, Chow Baby! a delicious division of BambiniWare, LLC.  All Rights Reserved.


           

          Riche Holmes GrantHey Haute Mamas! I'm Riche Holmes Grant, a modern mom + mompreneur who designs smart + stylish products that make your mommy gig easier. 

          When I'm not busy taking orders from my toddler boss, I'm contributing to MarthaStewart.com or in the kitchen whipping up delicious baby + toddler gourmet creations in my BambiniWare Apronini.

          Get my FREE book on How to Make the Best Food for Your Baby here!

          I live in the Washington, DC area with my husband and daughter. Follow our adventures on Instagram via @BambiniWare!



           

           

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          • Riche Holmes Grant
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