I have never thought of using naan bread as a pizza base before until recently. In essence a pizza is a topped flat bread isn’t it? So, this makes sense to me. I am sure pizza purists will disagree but I think it’s a great way of getting your pizza fix at home when you can’t make it out to your local independent pizza restaurant.
The Spice Tailor naan breads have already been hand stretched and flame baked in a tandoor oven so you get that smoked feel that you get when you have freshly baked pizza.
My recipes below aren’t particularly authentic but they are a fresh and tasty way of adding to you 5 a day by topping the naan with lots of yummy organic veggies. Plus, (which is very important in Tara’s Busy Kitchen) they are full of flavour. You need to give them a try and see for yourself.
Don’t feel you have to limit yourself to the toppings I have suggested here either. How about topping your naan with fresh pesto, mozzarella and sundried tomatoes for an Italian theme. Maybe you fancy going a bit Greek with feta, olives and spinach? You can be as creative as you like. Don’t forget to share any stand out combinations in the comment section below. Happy making!
- 1 Spice Tailor garlic and coriander naan bread
- 3 tbspn Greek yogurt
- 50g skinned broad beans
- 1 courgette, thinly sliced lengthways
- Rapeseed oil
- 1 crushed garlic clove
- Preheat your grillpan. Rub your courgette slices in rapeseed oil and place on your grill pan for a minute or two on each side until charred.
- Meanwhile place the broadbeans in a collapsed and pour over boiling water. Leave to drain.
- Mix the Greek yoghurt, crushed garlic and 1 tablespoon of rapeseed oil to form a paste. Set to one side.
- Place your naan bread under a preheated grill for 2-3 minutes each side. Whilst it is grilling peel your broad beans so you have the inner bright green bean. Discard the skins.
- Remove your naan from the grill and top with the garlic and yoghurt mixture. Top with courgette and broad beans. Drizzle with a little more oil and sprinkle with Za'tar.
- .1 Spice Tailor garlic and coriander naan bread
- 2 tbp crème fraiche
- 2 tsp pesto
- 2 tbp rapeseed oil
- 2 handfuls of baby spinach
- 1/2 small onion (red or white) finely sliced
- .Preheat oven to 180C/ 350F and place a baking sheet on the middle shelf.
- Place washed spinach in a bowl and cover with boiling water. Set aside to wilt.
- Heat the olive oil in a small pan and add the onion. Season with salt and pepper and cook until golden.
- Squeeze the spinach to remove the water and add to the onions and fry for a minute. Turn off heat.
- Spread the crème fraiche over the naan bread. Drizzle over the pesto. Top with the onion and spinach mixture and season with pepper.
- Place in the oven and bake for 3-4 minutes. Serve straight away.