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Add a little banana to your naan

September 06, 2013|Scott Anderson | Culinary Passion

This recipe comes by way of the new flatbread and pizza station at Shepherd University’s new student center retail concept. 

After spending the better part of two days creating and building Napa Valley and buffalo chicken pizzas, I wanted to create something sweet that was easy to make, fun and delicious.

These can be made in the oven or on the grill.

 Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.

Oven-roasted banana naan pizza

1 8 to 10-inch flat naan bread

1 bottle sugar free pancake syrup

2 tablespoon powdered sugar

1 large ripe banana, peeled and thinly sliced

1 tablespoon cinnamon sugar

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1 bottle caramel syrup

Preheat your oven to 425 degree or your grill to 450 degrees.

Place your naan on a flat sheet pan. Drizzle about 2 tablespoons pancake syrup across the top of the bread, sprinkle with cinnamon sugar and arrange the sliced bananas on top of the sugar. Dust with 1 tablespoon of powdered sugar.  

If baking with an oven: Place into oven and allow the sugar to caramelize into the banana and bread. Cook for approximately 4 to 5 minutes or until the bananas are a nice golden brown and the syrup is bubbling on the pizza.

If grilling: Remove the pizza from the sheet pan and place onto a flat cast iron griddle. Place griddle on the grill and lower temperature to 375 degrees, and move cast iron griddle to cooler side of the grill.  Grill for approximately 4 minutes with lid closed, and check after 2 minutes to ensure browning and caramelizing of sugar on bread and in banana.

When the pizza is sufficiently browned and bubbly remove from heat, set onto cutting board or heavy plate.  

Drizzle with an additional 1 tablespoon caramelsyrup and dust with remaining powdered sugar.  

Cut into quarters and enjoy.

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