Naan pizza

February 10, 2020March 24, 2020 ~ Corrie ~ 3 Comments

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.

Naan pizza
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)
Toppings
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.

Method
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.

V– Vegetarian

Naan rainbow pizza

July 28, 2016February 10, 2020 ~ Corrie ~ Leave a comment

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.

Naan rainbow pizza
Makes 2 pizza / Hands on time 10 mins / Total time 30 mins / V
2 plain naan breads
2 tbs tomato puree
1 tsp dried oregano
1-2 balls vegetarian mozzarella, drained and thinly sliced (I use
Extra virgin olive oil to serve
Fresh basil leaves to serve (optional)
Toppings
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.

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

Puff vegetable pizza

May 2, 2016January 22, 2020 ~ Corrie ~ Leave a comment

“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 pizza, 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, 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 Michelle Obama.

Puff vegetable pizza
Serves 2 / Hands on time 10-15 mins / Total time 40 mins / V
Left-over Puff pastry (roughly 180g)
100g butternut squash, peeled and cubed (or any other vegetables that need using up)
Small handful of kale
2 sprigs of rosemary
1 tsp tomato purée
125g vegetarian soft goats cheese or cheese of your choice
½ red onion, sliced
Spray rapeseed or olive oil

TIP: I created this recipe to use up left-overs, so feel free to use whatever vegetables or cheese that needs using up.

Method
1. 200°C/180°C fan/400F/gas mark 6. The shape of your pastry doesn’t really matter, just as long as you can fit it on a baking tray – mine was a really funny shape. Line a baking tray with baking paper and spray with a bit of oil.
2. As I had butternut squash to use up, I steamed it for 10 minutes first – only do this step if you have hardy root vegetables to put on your pizza. If using lighter vegetables there is no need to do this.
3. Score a knife roughly an inch around the edge of the pastry (this gives you an area for the crust to rise). Spread tomato puree in the centre and out to your scored line before assembling your toppings. Fill this area with your chosen vegetables and top with cheese and herbs.
4. Bake in the oven for 20-25 minutes or until the pastry is nicely golden.
5. Serve hot or cold with some simply dressed leaves.

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