Fish Taco Naan Pizza

A fast and easy fresh tasting pizza this simple naan crust is topped with mahi mahi, sautéed Napa cabbage, avocados, watermelon radishes, and crumbled queso.

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If you're cooking, you will organically move to a healthier diet . . . and support farmers--Michael Pollan, last night during his talk at the University of Dayton. I'm paraphrasing the end a bit.

I'm sure I sound like a broken record at times, or maybe a scratched disc, but if you're going to the trouble of cooking you may as well cook more than you'll eat during that sitting and plan to repurpose the leftovers into a new meal. It's a great way to plan to use the produce from the Community Supported Agriculture (CSA) farm share. When the Spring weather is so conducive to being outside--someone I know calls it "productivity poison"--meals that you can throw together from previously prepared ingredients are just the best.

This pizza is one example, and a terrific way to enjoy long-storing farm share ingredients. As a matter of fact, since my photos are date stamped, I know I made this pizza 3 weeks after I picked up the last farm share of the Fall season. Cabbages and radishes store for many weeks in the crisper, and can be used into the winter for fresh crunch in your meals.

When I say many weeks, I will be honest. I polished off THE LAST WATERMELON RADISH OF 2015 on April 17th, 2016. We're talking 4 months in my crisper. Four months!

You probably go through food more quickly than I do. That lone radish got buried under some carrots and lemons and I really hadn't noticed it until I was rummaging around, looking for something to dunk in my hummus. Now I'm down to 2 remaining butternut squash and a couple of pie pumpkins, then we're good to go for the new season.

So, how do I turn some leftovers from Fish Tacos with Bok Choy and Peppers into a pizza? Well, like any good fashion icon I change up the accessories. I cannot believe I've just given fashion advice. Me! Oy. Still, the concept is the same.

I took the remaining cooked protein and accessorized it with some sautéed Napa cabbage, sliced avocado and watermelon radishes, and covered it with crumbled queso cheese. Since I wanted only to heat up the fish, I grabbed a package of naan bread, baked it according to package directions, topped it with the fish, and heated briefly until the fish was warmed. While the oven was heating I sautéed up a pile of cabbage and threw everything else together. It was fresh and fast, a terrific way to enjoy the farm share produce.

For more recipes using avocados, please see my Avocado Recipes Collection. For more recipes using cabbage, please see my Cabbage Recipes Collection or my Cooking Greens Recipe Collection. For more recipes using radishes, please see my Radish Recipes Collection. These collections are part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.


I've got more pizzas, including a special Pizzas with Seafood category, on my Visual Pizza Recipe Index. I'm sharing more recipes on my Pinterest boards, follow me there. If you like a good peek behind the scenes like I do, follow me on Instagram. Need a good read? I'm sharing articles of interest on my Facebook page, follow me there. Want to know How to Use This Blog?

Fish Taco Naan Pizza (makes 1 naan, serves 2)

Ingredients

• 1 teaspoon or so of olive oil
• about 2 teaspoons chopped yellow onion
• 1 cup chopped Napa cabbage
• a generous pinch of salt and several grinds of pepper
• 1 piece naan (I used Stonefire, bought it myself--marked down!)
• 1 cooked mahi mahi fillet, seasoned with garlic pepper seasoning or your choice
• 1/2 avocado, sliced thinly
• 1/2 watermelon or other radish, sliced thinly
• 1/3 cup crumbled queso cheese

Instructions

1. Preheat oven to 425 degrees Fahrenheit. Preheat a skillet over medium heat.
2. Add oil to the skillet, and when it's warm, add the onion. Cook for 5 minutes until softened, then add the cabbage to the skillet
3. Stir to coat the cabbage with fat, and cook another 5 minutes until cabbage is wilted. Set aside.
4. Place naan in preheated oven for 2 minutes.
5. Remove naan from oven, top with flakes of fish, and return to oven for another minute or two.
6. Remove pizza from oven to a serving tray. Top fish with cooked cabbage, sliced avocado and radish. Scatter queso over pizza. Slice and serve.