I don’t know if that’s really how you spell it, but I do love to say it. Naanza. A few months ago we tried it three ways, and it was delicious. Top it any way you want and pop it in the oven for just a few minutes.

We did a Margherita (tomato sauce and mozzarella), another with the same plus some cured sausage, and a white version with olive oil, oregano, feta, Kalamata olives and mozzarella.

It’s the closest I’ve found for at home pizza to be thin crust, unless you have the time to make the dough yourself. Plus you never have that strange uncooked pizza top you sometimes get with take out. You can also customize each one to the individual guest if you’re having a shindig.

I can’t wait to try it out on the barbecue as an appetizer now that the weather is finally warming up!