I love this dish, as it is so simple to make, yet so filling and full of flavor. It is perfect for lunch, or a quick dinner, and to be honest, I can never stop myself at eating just one. To keep with the Indian-inspired flavors of the curried ground elk, using naan as the flatbread is a must, along with sprinkling in the Feta and the freshly chopped tomatoes. The pesto keeps it tasting bright, and is an amazing “sauce” on this dish.
You can find the recipe for my Curried Ground Elk here. Otherwise, you may substitute any other ground meat you have on hand (Italian Sausage or a Greek-flavored ground meat would be delicious, as well).
LOAD IT UP
This recipe really is quite simple, as it is just like topping a pizza. Crust (naan), sauce (pesto), meat (curried elk), cheese (feta), and more (tomatoes). Load it up as much as you want, as ingredient amounts are merely just guidelines here. That being said, there is one important thing to remember – don’t heat it up until after you’ve loaded everything up! Out of the package, naan is a bit stiff. But once warmed, it is so nice and fresh, and doughy. It’s the perfect compliment to Indian-spices, and makes for a filling, yummy meal.
Curried Elk Naan Flatbread
- Toaster oven
- 1 piece Naan
- 1-2 cups Curried ground elk
- 2 tbsp Pesto sauce
- 1/4 cup Crumbled feta cheese
- 1/4 cup Cherry tomatoes, diced
- Start with your naan, and spread the pesto sauce evenly on top.
- Layer your curried ground elk and feta.
- Put the naan in the toaster oven and toast for about 5 minutes.
- Once the naan is done, sprinkle your fresh cherry tomatoes on top, and enjoy.
- If you like your cherry tomatoes cooked, you may absolutely put them on before putting the naan in the toaster oven.
- If you do not have a toaster oven, preheat your oven to 500, and place the naan on the top rack to cook for approx. 5 minutes.