Admittedly, this is an old recipe of mine but I love it, and feel I deserve a treat now the diet is well and truly out the window. A month of panting red faced up and down my street was definitely not worth it. However, jogging does little for my current double chin situation. So in an attempt to get it sucked out (and with nothing better to do) I made my way to Harley Street. Turns out my chin wasn’t quite big enough to warrant such a procedure so was told to come back when it’s bigger.
“Let me get this straight. I have to fatten up my chin before you’ll suck it out?” I say before roaring with laughter – the irony of this was clearly lost on my technician who simply looked at me blankly. Oh well, got me out the house for a few hours.
Makes 2 pizza / Hands on time 10 mins / Total time 30 mins / V
You’ll need: Baking paper
2 plain naan breads
2 tbs tomato puree
1 tsp dried oregano
1-2 balls vegetarian mozzarella, drained and thinly sliced
Extra virgin olive oil to serve
Fresh basil leaves to serve (optional)
I used sweet red peppers and black olives but you can use whatever you like
TIP: I use one ball of thinly sliced mozzarella for two pizzas but if you like your pizza extra cheesy, use two balls – I won’t tell.
1. Preheat an oven to 200°C/180°C fan/400F/gas mark 6 and line the bottom oven tray with baking paper – this is to catch any melted cheese/toppings that may fall from your pizza during baking.
2. Spread each naan generously with tomato puree, sprinkle with oregano and top with sliced mozzarella. Top with your desired toppings and season with salt and pepper.
3. Slide carefully onto the middle shelf in the oven and cook for 15-20 mins or until golden brown and the cheese is bubbling. Carefully slide each pizza onto a board, top with fresh basil and serve drizzled with extra virgin olive oil.
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.