Sunday, 10 July 2011

Vegetarian Naan Bread Pizza with Mixed Bell Peppers

Traditional pizza is probably one of the food types most suited to vegetarians. Lush tomato sauce, on freshly made bread, topped with fresh Mediterranean vegetables and cheese. This recipe is very much along those lines but in order to provide a little bit of variety, the base of the pizza is an Indian naan bread, rather than the traditional Italian type made in a pizza pan.


1 10" long naan bread
1 8oz can of chopped tomatoes in tomato juice
3 mixed bell peppers
1 clove of garlic
1/2 tsp dried basil
4oz cheddar cheese
Salt and freshly ground black pepper
Handful of fresh rocket/arugula leaves for garnish if desired


The first step is to make the tomato sauce for the pizza, as it will require to be cooled before it is spread on the pizza. Pour the tomatoes in to a saucepan. Peel and grate the garlic clove in to the pan and season with salt, black pepper and the dried basil. Heat until the mixture reaches a simmer and turn down the heat to minimum. Simmer gently for fifteen to twenty minutes, stirring frequently until a smooth, velvety sauce is formed. Cover and allow to cool completely.

This recipe uses one red pepper, one green and one yellow, simply to afford the finished dish some colour. Any combination of peppers can, however, be used. Top and tail the peppers, de-seed and slice to a thickness of around a quarter of an inch.

Put your oven on to preheat to 450F/220C/Gas mark 8. Lay the naan bread on a large baking tray and spread the cooled tomato sauce evenly over the top, leaving a narrow border around the edge, both to prevent spillage and to allow a crust to form.

Lay the slices of pepper alternately on the naan bread and sauce as shown. Do not add too many slices, even if it means having some left over, as this would affect how evenly the naan pizza cooks.

The cheese should be grated and spread evenly over the top of the bell peppers. Season with plenty of freshly ground black pepper and place in to the oven for ten minutes.

When the pizza is ready, transfer it to a plate and scatter over the fresh rocket/arugula or fresh herb of choice, if desired. Serve immediately.

If you want more topping ideas for naan bread pizzas - of the non-vegetarian variety - take a look at the site linked to below:

How to Make Naan Bread Pizza

No comments:

Post a Comment