By Ahana Chugh
I’m excited to share this naan pizza recipe with you and to students as well. It’s super quick and easy to make. I have also shared a picture to get your salivary glands going!
Coming from an Indian background, living in an Westernized society I was always conflicted to merge both cultures as my love for Italian food deepened. When I made the move to Toronto, I discovered that my surrounding community also had a love for pizza and exploring new ideas and recipes. It was then that I decided I wanted to expand my recipe horizons and experimented with Naan Pizza.
After trying a few recipes, I discovered a pizza that had both a savoury, sweet and unique taste. I introduced an Indian twist to pizza lovers in my community by integrating a century old Indian staple dish, Naan. What may sound like a piece of bread to you, will actually surprise you to be one of the most versatile, exquisite entrees in the world. If you look at the picture below, and it gets your salivary glands going, I have included a recipe for you!
Recipe:
1 Tandoori Naan (with garlic as base) (available at Trader Joes)
Sauce of choice (tomato basil, arrabiata, vodka sauce)
*for margherita pizza use vodka sauce*
(Any toppings veggies of choice: mushrooms, spinach, olives, basil)
1 Bell pepper
1 Onion, diced
3-4 Basil leaves
Chilli flakes to sprinkle on top (if you like spice and everything nice!)
Cheese of choice (mozzarella for margherita pizza)
Bake at 350 degrees, for about 15 mins, until the crust is golden brown (longer if you like it crispy)
In the pictures, the one with the basil leaves on top is the margherita pizza