Umami Curry Twist Naan Pizza
Serves 2 | Crafted with Creamy Original Chao Block
- Make it Bold
- Make it Umami
ABOUT THE FLAVOR ORIGIN
These individual pizzas are a rich fusion of umami flavors. The cremini mushrooms and truffle oil add rich complexity, while the basil and honey perfectly balance the flavors.
2 10” stone-baked thin pizza crusts or flatbreads
2/3 cuprose pasta sauce (or equal parts tomato and plant-based alfredo sauce combined)
½ cup cremini mushrooms, thinly sliced
2 tsp. truffle oil
½ cup Creamy Original Chao Block, thinly sliced or shredded
¼ cup fresh basil, chopped
¼ tsp. freshly ground black pepper
2 tsp. vegan honey (optional)
Preheat the oven to 400°F.
Place the pizza crusts or flatbreads directly on a large baking sheet.
In a small bowl, stir together the tomato sauce and plant-based alfredo sauce (or use rose). Spread sauce evenly over the pizza crusts. Scatter sliced cremini mushrooms over the sauce and then drizzle mushrooms with truffle oil. Slice or shred the Creamy Original Chao Block and layer on top.
Bake the pizzas, on the middle rack of the oven, until the Chao cheese is melted and the crust is golden, about 10 to 12 minutes. Slide pizza onto a cutting board. Sprinkle basil over the hot pizzas and top with freshly ground black pepper. Cut into wedges and serve hot. Drizzle with vegan honey if desired.