Fast food, episode V

I've tried to avoid "semi-homemade" food or recipes that aren't really recipes at all, but I have had the odd one on UaKS. When you're a busy employee or student, though, it is nice just to be able to throw something together out of packaged stuff at home and still feel like you've had a meal that actually tastes better, costs less, and is quicker than "fast" food. This naan pizza is one of those things. You can pick up three items from Trader Joe's (or similar items elsewhere, if you want to be be disloyal to the Cult of Trader Joe's), and have yourself a tasty meal in 18 minutes. And then you can finish off what's left of the naan with the hummus you can make yourself in 18 minutes tomorrow.

Mom had this on the Trader Joe's Cauliflower Pizza Crust and pronounced it "heavenly," which is her second highest food rating.

Naan Mediterranean Veggie Pizza

Adapted from Sheela Prakash via kitchn

Time from start to finish: 18 minutes

If the Mediterranean vegetables and four-cheese blend don't look all that appealing to you, you can go for a more traditional margherita-style pizza with Trader Joe's Antipasto Cherry Tomatoes and shredded mozzarella cheese.

2 pieces of fresh naan (such as Trader Joe’s Tandoori Naan)
extra-virgin olive oil
1 (10-ounce) package Trader Joe's Antipasto Mediterranean Vegetables, drained and coarsely chopped (see note)
Trader Joe's Quattro Formaggio shredded cheese blend

    1. Place a rack in the center of the oven and heat to 425 degrees. Line an 18-by-13-inch baking sheet with aluminum foil, dull side facing up.
    2. Lightly brush or rub both sides of the flatbreads with olive oil; place on the foil bumpy side up. Distribute the chopped vegetables evenly between the two flatbreads. Sprinkle with cheese.
    3. Bake until the cheese is melted and the crust is browned and crisped some, about 9 minutes. Cool for a minute, then cut each pizza into four pieces and serve promptly. Serves 2 with a salad.