A few months ago I got a call from Babs Churnetz, the food editor of REDBOOK. They were featuring summer menus from food bloggers and would Three Many Cooks like to be part of the roundup? Our task was to develop a simple picnic that could easily travel. We three cooks love pizza, but heating the oven to 500 degrees on a 100-degree day is not our idea of fun. Plus cold pizza’s fine for leftovers, but hardly an ideal summer main course. Still, we wanted to do pizza, and so we found a way.
Rather than make dough from scratch or even buy pizza dough, we started with store-bought naan that we heated for five minutes, just enough to take the chill off. We spread the naan with cream cheese chockfull of red onion, capers, dill, and lemon zest, and then topped it with smoked salmon. Now here was a pizza that could travel.
- 4 store-bought naan breads
- 1 package (8 ounces) light Neufchatel cream cheese, softened
- ¼ cup each: finely diced red onion and drained chopped capers
- 2 tablespoons chopped fresh dill
- 1 teaspoon finely grated lemon zest, lemon reserved (see note above)
- 8 ounces thinly sliced smoked salmon
- Adjust oven rack to middle position and heat oven to 400 degrees. Lay naan directly on oven rack and bake until well heated, about 5 minutes. Meanwhile, mix cream cheese with onion, capers, dill, and lemon zest; set aside.
- Shortly before serving, spread a portion of cream cheese over each naan and top with smoked salmon. Wrap in foil until ready to serve.
Cut the zested lemon into eighths and pack it for the picnic for squeezing onto the pizza. You may also want to pack up some extra dill for garnish.