Sorry for the late post foodie chums, I’ve been busy drinking beer and getting very burnt in Greece. I did however learn how to drive a boat, after my friend Becky (who actually does know how to drive a boat) got so drunk she kept falling into the sea. We spent our last day whizzing around Marathonissi drinking Mythos and turning rather puce like true Brits abroad.
Alas, I’m now back in grey, cloudy London and I’m currently sitting in my pants, watching Homes Under the Hammer like nothing ever happened. The only difference being that I have a cold wet towel draped across my chest in an attempt to sooth my angry skin. Greek sun is evil! Next time, I should just stick to the shade and get a spray tan like Ross from Friends.
Anyway, back to Rainbow Pizza. As a human being, I love pizza – I mean who doesn’t right? But at the end of the day, who can be bothered to make pizza dough from scratch? I certainly can’t, so my genius friend Sam suggested making a flatbread version.
“A naan bread? Won’t it taste all currish and things?” I said perplexed.
“Not if you use a plain one but we like to cover ours in curry sauce and cheese.”
… As tempting as that sounds, I think I’ll stick to plain for now. I was really surprised at how good this pizza turned out actually, the naan base tasted just like regular pizza dough! So give it try and top with your own toppings or, if you’re feeling frisky, try Sam’s curry version.
Makes 2 pizza / Hands on time 10 mins / Total time 30 mins / V
You’ll need: 2 non-stick baking trays
2 plain naan breads
2 tbs tomato puree
1 ball of vegetarian mozzarella, drained and sliced
2 tsp dried oregano
Extra virgin olive oil
Plain flour for dusting
I used cherry tomatoes, sweetcorn, red onion, black olives and a mixture of green and orange peppers but you can use whatever you like
1. Preheat an oven to 200°C/180°C fan/400F/gas mark 6. Dust each tray with a sprinkling of flour and before placing the naan bread on top – this stops the naan’s from sticking but you can use oil if you prefer.
2. Spread each naan generously with tomato puree and sprinkle with oregano. Top with your desired toppings, cheese and a good cack of salt and pepper. Drizzle each with a little extra virgin olive oil and bake for 20 minutes or until the edges are golden brown. turning halfway through. Carefully slide onto boards and serve immediately.
If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.
V – Vegetarian