Pepihuates Naan-Mexitastic Pizza

  1. Preheat oven to 350F. Melt 3 tablespoons butter in a large skillet over medium-high heat; add peanuts. Cook peanuts for 2-3 minutes, or just until nuts start turning golden brown and become fragrant.
  2. Add Clamato juice and tamarind pulp or paste. Cook for additional 3-4 minutes. Whisk together Worcestershire, soy sauce and cornstarch; add to skillet and simmer for 2-5 minutes, or just until sauce thickens and becomes slightly glossy.
  3. Top beans with 2/3 cup of peanut-juice sauce, spreading over beans and leave a 1/2-inch border. Place naan in oven and bake for 10-15 minutes, or until tops are bubbly and bottom is light golden brown.
  4. While naan is baking, coarsely shred cucumber using large holes on a box grater. Place shredded cucumber in a clean kitchen towel and squeeze out excess liquid. Place cucumber in a bowl along with jalapeno, garlic, 1/4 cup cilantro, salt, pepper and zest/juice of one lime; stir to combine. In a separate bowl, combine zest and juice of remaining lime with yogurt.
  5. Remove naan from oven, and cut each into six pieces. Sprinkle cucumber mixture over pizzas and then drizzle with lime yogurt mixture. Top with remaining cilantro. Serve immediately. Makes 18 appetizer servings or serves three as a main course.

butter, peanuts, clamato juice, tamarind pulp, worcestershire sauce, soy sauce, corn starch, black beans, breads, cucumber, jalapeno, garlic, fresh cilantro, coarse ground salt, ground black pepper, greek yogurt

Taken from food52.com/recipes/77486-pepihuates-naan-mexitastic-pizza (may not work)

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