Naan Pizza

S made Naan breads for a curry we had yesterday. Ask her for the recipe, I 

think the difference between them and normal dough is yoghurt and egg. Today I’m

using the left over uncooked naan dough to make pizzas. I mixed tomato puree 

with  water and herbs (that’s what they do at authentic Italian restaurant Pizza 

Hut) and  used Pilgrim's Choice cheddar cheese (not too much because its strong),

bacon, onion, red pepper. 


The most important rule with pizza is not to use too much of any 

topping,  although be generous with the generic pizza herb, also known as oregano. 

Also use basil or thyme if you’re feeling adventurous. I just heard S call 

from the next room, “smells good!” Let me assure you (or if I’m re-reading this, let 

me assure me) they will be.


Cook at a maximum of 180oC and you won’t burn the cheese before the base is

cooked. You can use shop bought or leftover take-away naans to make these too.

Serve on 1980s dinnerware with a large side salad.

You may think I’m being over confident about the quality, so after this sentence, I’ll

come back later to let you (me) know how nice they were.


Really very nice.