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)
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.
V – Vegetarian