This is one of the simplest and fastest dishes you could make. Definitely something that you can make in a jiffy if you are pressed for time. And while it can be made fast, you do not have to compromise on the taste. I was inspired by my greek pizza recipe. I thought "if pita bread can be made into quick pizzas then why not naan (which is an Indian flatbread)?" Naan is a flat bread, made in a hot kiln or tandoor. The dough is fermented and then stretched into a triangular shape before being baked. It is one of the most popular Indian breads and can be found in most Indian restaurants. In fact it is becoming so popular that I have seen ready made naans popping up in local grocery stores everywhere. I no longer need to drive all the way out to the Indian store to buy frozen naans. I can just walk into the nearby grocery store and buy fresh naan. Another feature of the recipe is that you can use any vegetables that you have on hand to make the toppings. Quick, easy and delicious and kids love it too!
Ingredients
4-5 naans
(Indian flatbread)
1/2 cup crushed tomato
2 tbsp tomato ketchup
1 tsp garam masala
1 tsp ginger -garlic paste
salt to taste
red chilli powder
to taste (optional)
1/2 cup grated cheese
sliced red onions
1 cup baby spinach or regular spinach
Method
Heat the crushed tomato and add the garam masala, ginger garlic paste, red chilli powder and salt. Reduce this to a thick consistency. The consistency should be similar to ketchup consistency. Take this off the heat and add the ketchup. Let it cool down till warm. You can make this sauce in advance and store in the fridge in an airtight container for a week or freeze it for a few weeks. Then take the naans and apply an nice even coat of the sauce over one side of each naan. Then sprinkle about 2 tbsp of grated cheese on each naan and add the onion and spinach toppings. You can add any vegetables you want as toppings. Bake these in the oven till the cheese starts to melt. You can cook it for an additional time if you want the base to get crispy. Serve hot.
Tips
If you have bought frozen, pre-cooked naans then cook them according to the instructions on the packet before adding the sauce and toppings. The ginger and garlic proportions are about equal in amount. So, if you are using fresh ginger and garlic, add about half a tsp of each. If you are using fresh tomatoes, then you will need to dice them and cook these down to a thick sauce (ketchup like consistency) before use. If you use a very watery sauce (this applies for any pizza), your base will become soggy, especially in the center.
Ingredients
4-5 naans
(Indian flatbread)1/2 cup crushed tomato
2 tbsp tomato ketchup
1 tsp garam masala
1 tsp ginger -garlic paste
salt to taste
red chilli powder
to taste (optional)1/2 cup grated cheese
sliced red onions
1 cup baby spinach or regular spinach
Method
Heat the crushed tomato and add the garam masala, ginger garlic paste, red chilli powder and salt. Reduce this to a thick consistency. The consistency should be similar to ketchup consistency. Take this off the heat and add the ketchup. Let it cool down till warm. You can make this sauce in advance and store in the fridge in an airtight container for a week or freeze it for a few weeks. Then take the naans and apply an nice even coat of the sauce over one side of each naan. Then sprinkle about 2 tbsp of grated cheese on each naan and add the onion and spinach toppings. You can add any vegetables you want as toppings. Bake these in the oven till the cheese starts to melt. You can cook it for an additional time if you want the base to get crispy. Serve hot.
Tips
If you have bought frozen, pre-cooked naans then cook them according to the instructions on the packet before adding the sauce and toppings. The ginger and garlic proportions are about equal in amount. So, if you are using fresh ginger and garlic, add about half a tsp of each. If you are using fresh tomatoes, then you will need to dice them and cook these down to a thick sauce (ketchup like consistency) before use. If you use a very watery sauce (this applies for any pizza), your base will become soggy, especially in the center.
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