Sep 22 (edited) • Recipes
High-Protein NAAN Supreme Pizza rolls
Mise En Place (equipment)
●Saute pan
●Bowl
●Scale
●Rolling Pin
●ziplock bag
●tongs
● sifter (optional)
Mise En Place for bread (ingredients)
● Gluten free self rising flour or any flour of your choice personally I like fit flour
●1/2 cup Greek yogurt
●1 tsp of olive oil
●1 tsp of salt
● .5 ounce of lemon juice
Mise En Place for marinara:
●1/2 onion roughly chopped
●3 Garlic gloves Minced
● 1/4 tsp of olive oil
● 1/2 tbsp of dried sage
● 2 tbsp of dried basil (can use fresh basil this is about 4-5 leaves)
● 2 tbsp of dried oregano
● 2 tbsp of dried thyme (crushed)
● 2 tbsp of dried majoram
● 1 tbsp of dried rosemary
● 1/2 tbsp of dried savory
●1/4 cup of red wine
● 1 big red bell pepper
● 1 15 ounce can of crushed tomatoes
● 1 tsp of tomatoe paste
● 2 tbsp of sugar (or stevia, or monkfruit with allulose)
● salt and black pepper to taste.
Mise en place toppings:
● turkey pepperoni
●2 chicken breasts
● green peppers
●banana peppers
● red onion
● 2% mozzarella
● Mike's hot honey
● garlic powder
● salt and pepper
For the marinara:
- Mince your garlic and onions, set aside
- Put your red pepper directly on a heat source, preferably a fire, keep on there and rotate until pepper is completely charred.
- Use tongs to grab the pepper because it will be hot and put the pepper straight into a ziplock bag the steam will help with removing the char
- Grab your Sauce pan, put on high heat and throw in your oilve oil, let that heat up
- Throw in your onions first, give the onions time to caramelize (about 3-4 minutes), throw in your garlic, allow them to brown (about 20 seconds) turn heat down to medium.
- Put in your tomato paste and coat your onions and garlic in the paste, turn heat back up to high, 15 seconds then add your red wine (be careful you can get a flambé in your pan and i really don't want you to burn down your kitchen) declare the pan and allow the wine to reduce to au sec (dry) turn down to medium heat
- Add your crushed tomatoes, all dried spices and sugar or sugar substitute to the pan, stir and reduce heat to medium-low heat, stir occasionally.
- Grab your roasted red pepper out of the ziplock, remove all char with a paper towel, make sure to remove the seed and stem, cut the red pepper into a fine dice and add to the marinara, stir occasionally, make sure to watch the marinara you watch a medium thick consistency.
For the bread:
- Into a bowl throw your Greek yogurt, olive oil, salt and lemon juice, mix together until thoroughly combined.
- Sift your flour into the Greek yogurt and mix until just combined. You can skip the sifting step and just put the flour in.
- Put the dough on a surface and divide into four equal parts.
- Grab your saute pan, and put on medium high heat.
- Roll the dough out to about 1/4 inch, you want them pretty skinny to roll.
- Spray the saute pan with Pam and "fry" your naan. Repeat until all 1/4 sheets are golden.
- Wash saute pan we are using it for the toppings.
For the toppings:
- Dice chicken into 1/4 inch cubes, into a bowl add salt, pepper, garlic powder, Mike's hot honey and mix together.
- Saute pan, medium high heat, add Pam and evenly spread the chicken out, cook until chicken has browned and temperature reaches 165° remove from saute pan, keep the fond (the stuff left behind from cooking the chicken) in the pan we will be using that, turn off heat.
- Mince the green bell pepper (remove seeds and stems) and then banana pepper together, set aside
- French slice the onion, and then add your bell pepper, banana pepper into the saute pan and turn on medium high heat, once the onions have caramelized the mixture is done.
Assembly:
Grab a naan bread and spread the marinara on there. Add about 1/4 cup of 2%( or fat free) mozzarella add your bell pepper onion mixture 4 oz of chicken, roll like a taquito and repeat the process.
Last step is to enjoy the delicious recipe you just created! 😋😋
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High-Protein NAAN Supreme Pizza rolls
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