We’re heading out of town for the weekend, and My Tiny Sous Chef is going to hold down the fort at home with my parents. So I wanted to have an easy dinner we could make together quickly so we could also maximize our evening time together. These did all of that – fast, simple, and using infinitely interchangeable ingredients. Plus, as a bonus, My Tiny Sous Chef literally did everything but the oven parts on this, and was totally proud of herself. Which was just the perfect bonus. Here you go.
WHAT YOU NEED
* pre-made naan bread
* olive oil
* pre-cooked chicken sausage, cut into thin slices
* yellow pepper, diced
* red onion, diced
* leftovers of these potatoes, sliced
* shredded cheddar cheese (white and orange)
* goat cheese (optional)
WHAT TO DO
Preheat the oven to 300F.
Place the individual naans on a baking sheet and drizzle lightly with a little olive oil. Then top with any combination of your topping ingredients, to your own liking. As an optional base, spread a thin layer of goat cheese on the naan instead of the olive oil, then top with the sausage and veggies.
Bake for just enough time to warm the naan and melt the cheese. Remove from the oven and cut into portions.
Total time is probably 15 minutes. While the flatbreads are in the oven, throw together a fresh salad, and voila! Dinner is served!