Vary crust, toppings for world of pizza  I met Charmaine Dupré,
a friend from Ville Platte, at a restaurant last week and she
mentioned making pizzas on naan. Naan is a delicious-tasting
East Indian flatbread.  Traditionally, naan was made by placing
a disc of flattened dough onto a cloth puff. That puff was used
to slap the dough against the side wall of a very hot tandoor
oven.  In a minute, the bread touching the wall was golden,
bubbly and had a nice smoky flavor. It was removed by sticking a
skewer through it. I’m seeing it in many large grocery stores
now and you can also find several recipes on the Internet for
making naan at home.  Besides the idea of making pizzas on naan,
Dupré shared recipes for a quick pizza sauce and two different
pesto recipes from a cooking class she taught.  After making the
sauce and pesto, I was ready to experiment. I used naan and then
mixed up a batch of homemade pizza dough from a recipe Melissa
Johnson shared with me a few years ago. I rolled that dough thin
and topped i