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 Toppings I used cherry tomatoes, sweetcorn, red onion, black olives 3 cherry 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 my rainbow pizza or any of my recipes I’d love to hear about it @corrieheale email@example.com
“Oh hi there, can I order a medium stuffed crust Vegi Volcano with black olives and three extra garlic and herb dips please?”… In my dreams. I’m far too skint to spend £20 on a Domino’s so decided to make my own weird pizza out of some left over puff pastry. I call him ‘The Puff Pizza’ so stick that up your pipe and smoke it Dominos, lovely delicious Dominos…
Anyway, feeling frisky, I treated myself to a bit of goats cheese to jazz it up a bit but you can use any cheese you like. In fact, you can top your pizza with whatever you like too, it’s all the fun of making your own pizza, without pissing about making your own dough. So spread that tomato puree, lob on those toppings, sprinkle with cheese and even crack an egg on top, it’s your pizza to do with as you please. It will make you feel very powerful, like Obama.
Puff Pizza Serves 2 / Takes 40 minutes Ingredients:
Half a pack of ready rolled puff pastry (I used the left over puff pastry from the churros recipe)
100g butternut squash steamed
Small handful of kale
2 sprigs of rosemary
Heaped tsp of tomato purée
125g soft goats cheese (you can use whatever cheese you fancy, mozzarella would be delicious)
Half a red onion sliced
Salt and pepper
A small handful of walnuts
A couple of handfuls of leaves
1tsp of Extra Virgin Olive
Salt and pepper
1. Preheat your oven 200c (Fan 180c fan)
2. The shape of your pastry doesn’t matter at all as long as you can fit it on a baking tray, mine was a really funny shape, a bit like a leg of lamb. Anyway, line your baking tray with a baking sheet and spray with a bit of spray oil.
3. As I was using butternut squash it was too hard to just put straight on the pizza, so I steamed it for 10 minutes to make sure it would be nice and soft. If you’re not using butternut squash or any other annoyingly hard vegetable you can leave this step out.
4. Place your ready rolled pastry onto the being tray and spread it with tomato puree. Be sure to leave a centimetre all the way around the edge of your pastry to allow the crust to puff up around your filling.
5. Assemble your topping evenly on top of the pastry, I used butternut squash, red onion, kale and two rosemary sprigs.
6. Top with your choice of cheese, I used soft goats cheese and season with salt and pepper.
7. Pop in the oven for 20 – 25 minutes. Meanwhile dress some leaves in the extra virgin olive oil and mix in a few chopped walnuts. Season with salt and pepper.
8. Cut the pizza in half and serve with the walnut salad. BOOM!
If you’ve had a go at making my puff pizza or any of my other recipes I’d love to hear about it. @corrieheale firstname.lastname@example.org