Mixed Bell Peppers and Anchovy Naan Bread Pizza Feast

Naan bread pizza is something which I make quite regularly and have actually featured on this blog in the past. This particular version of naan bread pizza is different however in that not only is it fairly substantial, it contains anchovies, a foodstuff which it often seems everyone either loves or hates without the option of an in between. If you don't like anchovies, simply miss them out or replace them with a different ingredient of your choosing and enjoy a naan bread pizza feast of your own creation. The cheese used is also simple cheddar, with none of the more traditional mozzarella.

Ingredients (Makes Two Pizzas)

2 medium naan breads (9 to 10" long)
3/4 pint homemade pizza sauce
1 each of red, green and yellow bell peppers
2 medium closed cup mushrooms
12 pitted black olives
12 small cherry tomatoes
2oz anchovy fillets
8oz grated cheddar cheese
Freshly ground black pepper
Small basil leaves to garnish (optional)

Directions

Top and tail the bell peppers and cut out the seeds. Slice to just under 1/2" thickness.

Wipe the mushrooms clean and slice. Cut the tomatoes and olives in half, down through the centre.

Put your oven on to preheat to 450F/220C.

Lay the naan breads on a baking tray or two baking trays if need be.

Spread the tomato sauce evenly between the two naans. Leave around a half inch border around the edge to form a crust.

The order in which you add the topping ingredients is entirely up to you. In this instance, the anchovy fillets were laid on first and the tomato and olive halves arranged between them evenly.

The mushrooms were added next, followed by the bell pepper slices, alternating between the colours.

Scatter the cheese on top last of all. It may not seem like a lot of cheese but for health considerations, it is best to limit it to some extent.

Put the tray in to the oven for ten minutes until the cheese is melted and bubbling.

Remove the tray from the oven and use a spatula to transfer the naan bread pizza to a serving plate.  Garnish with the basil leaves and season with some more black pepper if required. Remember the presence of the anchovies - so no salt should be required.

Serve in each instance with a glass of chilled white wine.