Naan Pizza
If you like naans, I probably don’t even need to answer that one. Naans are the perfect base for a pizza and personally I prefer naan dough to artisan pizza dough and you might too.
Ingredients
- 225g (1/2 lb.) naan dough
- FOR THE SAUCE
- 3 tbsp light olive oil, plus more for drizzling
- 8 cloves garlic, finely chopped
- 2 green bird's eye chillies, finely chopped
- 400ml (14 fl oz.) passata
- 1 tsp Kashmiri chilli powder, more or less to taste
- Salt and pepper to taste
- FOR THE TOPPINGS
- 170g (6 oz.) Mozzarella cheese, grated or finely chopped
- 85g (3 oz) Cheddar and/or Parmasan, grated
- 8 dried Chinese chillies, cut in half and soaked in water for 20 minutes
- 3 - 4 green chillies, your choice of chillies, roughly chopped
- 2 large broccoli florets, roughly chopped
- 4 sun dried tomatoes, roughly chopped
- 1 tsp red chilli flakes
- 2 cloves garlic, thinly sliced
- 1/2 tsp dried oregano (optional)
Instructions
- Be sure to bring your naan dough to room temperature before starting. 30 minutes out of the fridge should do fine. Cover and set aside.
- To make the tomato sauce, heat the olive oil in a saucepan over a medium-high heat. When hot, stir in the chopped garlic and green chillies and fry for about 2 minutes to soften.
- Pour in the passata and bring it to a simmer. Reduce the heat to medium and let it simmer to thicken for about 20 minutes. Take off the heat and allow to cool some.
- Place you naan pizza dough out on a clean, flour dusted surface and roll and stretch it out until it is about 12 to 14 inches in diameter.
- Spread your prepared pizza sauce over the top and then add the Mozzarella, a handful of the Cheddar or Parmasan and the chopped broccoli.
- Top that with the sun dried tomatoes, dried chillies, fresh chillies and red chilli flakes. Then place the slice garic all over the top.
- COOKING IN A PIZZA OVEN
- When ready to cook the pizza, bring you pizza oven to at least 250 to 260C (450 to 500F). Pizza ovens can achieve much higher temperature and that is great if you can do it. The pizza will cook faster and better at the higher temperature.
- COOKING IN A CONVENTIONAL OVEN
- Ideally you want to pre-heat your oven as high as you can get it and pre-heat a pizza stone in the oven for a good 30 minutes. That is ideally. You can still cook this pizza without a pizza stone and at a lower temperature than 250C/450F but it will take longer.
- Place your pizza in the oven and bake until it is turning crispy around the edges and browning nicely on top. In a very hot pizza oven, this should only take a minute. In a small pizza oven or conventional oven, your pizza should take about 10 to 15 minutes but be sure to watch it. Oven temeratiures do vary.
- Transfer your naan pizza to a cutting board and drizzle all over with olive oil. Sprinkle with flaky salt and dried oregano to taste and serve.
