This is another one of those simple and easy meals that come in handy in the middle of the week when you are short on time and wanting something which is delicious, but also quick to throw together. You can have these tasty individual pizzas on the table in less than half an hour tops.
They also make good use of store cupboard ingredients . . . jarred artichoke hearts, pimento stuffed olives, thyme and cheese . . . all on a tasty base of Naan Bread.
Naan Bread is a flat yeasted bread which hails from the North of India. Similar in appearance and texture to Pita bread, it comes in a variety of flavours. For this purpose I like to use the plain ones, which are simply flavoured with garlic. Shaped like a tear drop and roughly the size of your hand, they are baked on top of the stove on a flat grill or skillet here in the UK, but in India they would be baked in a Tandoor oven.
They go wonderfully with thick soups and stews, and curries of course! But they also make excellent pizza bases, which to an Indian might be somewhat sacrilegious . . . I don't know for sure! I only know that they work and are perfect for that use, and are a thousand times better than the prepared pizza bases you can buy! (Yuck!)
I often make these using a variety of toppings. They are very adaptable to whatever you have on hand to use. I reckon a topping of tuna, black olives, onions, tomatoes and cheese would be excellent as well. In any case, we do love these. All you need on the side is a bit of salad and Bob's Your Uncle. Dinner is served!
*Naan Bread Pizza*
This makes a quick and easy midweek supper. Perfect for when you are just exhausted and can't be asked! Delicious, simple to make and uses store cupboard ingredients. Also very easily multiplied to make more.
1 (280g) jar of artichoke hearts, marinated in olive oil
(about 2 cup, quartered)
1 individual Naan breads (I use the plain ones with garlic)
175g Taleggio cheese, sliced (6 ounces, sliced)
(If you can't get Taleggio, Dutch Gouda is a good sub)
200g pimento-stuffed green olives (1 cup)
2 tsp thyme leaves
2 heaped TBS of finely grated Parmesan Cheese
1 heaped TBS fresh parsley, roughly chopped
seasalt and freshly ground black pepper
Preheat the oven to 200*C/400*F gas mark 6. Have ready a large baking tray.
Drain the artichokes, reserving the oil. Place the naan breads on the baking tray. Divide the taleggio between them. Top the cheese with the drained artichokes, olives and thyme. Sprinkle with the Parmesan and a bit of sea salt and freshly ground black pepper. Drizzle with a bit of the reserved oil from the artichokes. Bake for 10 minutes, until the cheese is bubbling and the naan are golden brown at the edges.
Serve hot, sprinkled with the chopped parsley.
Note: We are not really big eaters, so one of these with some salad serves both of us very well. You may find you need one per person if you are really hearty eaters! I'll show you how to make your own homemade naan one day soon, I promise! I have crumpets in the pipeline as well, so stay tuned!