Recipe: Naan Pizza
This “recipe” such as it is, is perhaps best thought of as the grown up version of the pizza toast you might have eaten as an after school snack, many moons ago. You know the one, with tomate puree and grated cheddar on cheap white bread thrown under the grill for 5-8 mins, and bam, there you had a ready made “pizza?”
Well, think of this as the slightly more sophisticated yet just as easy to put together version, of that.
Frankly you could make the entire thing from pre-cooked everything but if you want to go ahead and make something special as a topping, you do you boo. I don’t judge. For those of you lacking the patience to wait and getting hangry by the second, you can throw this together in a jiffy.
This particular version comes courtesy of that culinary queen we know and love, Nigella Lawson. But stay tuned for all my tips below. As a Pakistani, I have plenty to say about naan and the things that go on top of them.
1 shop-bought naan bread
2 teaspoons tomato pulp (chopped and sieved tomatoes from a jar - or other tomato sauce)
70 grams drained mixed mushroom antipasto (from a jar)
75 grams roughly chopped fontina cheese
3 stalks thyme
Preheat the oven to 220°C/200°C Fan/gas mark 7/425ºF. Lay the naan on a lined baking sheet.
Spread the tomato pulp or sauce over the naan, then tumble the drained mushrooms on top and sprinkle with the chopped cheese, before finally strewing with the thyme leaves stripped from the stalks.
Cook in the oven for about 5 minutes, by which time the cheese should be bubbling and melted. Be careful not to burn your mouth.
A few things to bear in mind…
Buy a decent naan bread. The supermarket own brand versions are usually pretty rubbish. I’d recommend looking in an independent supermarket, ideally a Pakistani or Indian one where they’ll have the good quality naans which are stone-baked and don’t leave that awful greasy feeling on your fingers. (But use whatever you have in a pinch).
Don’t worry about chopped tomatoes if you don’t have them on hand. You can spread tomato puree or any other kind of tomato sauce from a jar to be honest. Just be careful it’s not too heavy as a sauce and make sure you spread it well without overdoing it or else the naan might just give way.
Toppings - use whatever you like. I’ve done this with leftover roast chicken, shredded into pieces. Or some onion (red or white), and peppers. Even sweetcorn or some precooked sausage kebab meat. Whatever your heart desires.
Cheese - anything that melts well. I occasionally use fontina but it’s usually a mozzarella job because it’s so easy to find. If you have wet mozzarella, take off the thin outer layer first and shred the inside into pieces and place strategically over the pizza.