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Nacho naan pizza

September 12, 2012

Once again, I present to you my lazy lunch solution that ended up being surprisingly delicious. This nacho naan pizza is totally bastardised, made from fridge scraps…and sounds like way more effort than it actually is. Especially since I made the naan from scratch.

Of course, you do have to have the dough ready, and preferably it should have had a tasty sleep overnight in your fridge to develop some flavour. However, the fact that you cook the naan/pizza base in the pan and then chuck it under the grill saves a lot of time, and makes the base really yummy. Don’t be too put off by the length of this recipe – a lot of it is commentary ;) However, if making the naan scares you, just buy some good naan that you like. Buy it in bulk, chuck it in the freezer and whip these up in a jiffy (just put the naan under your grill/broiler for a few minutes to defrost), while still using up those fridge scraps tastily! Or use some leftover naan (although that’s never something I have lying around, I’ll be honest).

If anyone has some out-of-this world weird but wonderful nacho topping combos, do share them :D

Nacho naan pizza

makes as much as you like

Naan

This dough (makes about 4-5 naan), with a spoonful of plain yogurt, sugar and and oil added to the dough and left in the fridge overnight (the dough will last for a few days if you forget about it, don’t worry). A heaping teaspoon or rye or wholemeal flour will give it a bit of a flavour (and nutritional) boost.

Heat a large heavy frypan (that has a cover) on medium low heat, and brush with oil or ghee.

Dust the risen dough with flour, and using a spatula, scoop out a ball the size of a mandarin. Stretch the edges out like you would with a pizza base, using your knuckles (one day I’ll make a video…one day…). Or you can use a rolling pin with lots of flour, but I prefer the bubbliness of the final product when hand stretching – it does take some practice though, as I discovered when a relative of mine tried doing it…

Once as thin as you can get it without tearing it too much, slap an edge into your pan and ease the rest in, using a spatula to rearrange any awry bits. Cover immediately and let cook until the underside is splotchy brown (about 2 minutes, but it depends on how you interpreted “medium low” heat). Flip and cook another minute covered before removing to a tray or cooling rack. Repeat until all the dough is gone (or save the dough for some bread). You can freeze any naan you don’t use for later nomming.

Nacho topping

  • canned/bottled tomato of some sort – passata, chopped, pureed
  • cooked kidney beans or “chilli beans”
  • assortment of veges, finely but unevenly chopped/cubed – I used chopped cauliflower, carrots, celery, and kalamata olives, but really you could try anything – if using leafy greens add them at the end of cooking.
  • something from the onion/garlic family – I used spring onions/scallions/green onions (add these near the end if using, otherwise add at the beginning)
  • optional: chilli powder/flakes, ground cumin
  • either a generous sprinkling of paprika or a pinch of smoked paprika
  • optional: parsley or other soft leaf herbs
  • avocado slices
  • sour cream
  • grated cheese
  • salt and pepper to taste – be generous with the salt if you’re not using olives or capers or something briny, but always taste first
  • oil for cooking the veges

Heat oil and veges and oniony thing (unless you’re using spring onions) in a large frying pan to brown the undersides of the veges – if you’ve crowded the veges quite badly and secretly used a wok, leave uncovered and stir every few minutes. If the veges are on a nice thin layer in a frying pan, cover and brown the undersides. Add tomato goop, kidney beans and spices, and mash everything with a masher or fork so the flavour really gets into those beans (this is the secret to really good nachos that have beans in). Continue cooking until thick to your liking. Taste and add salt and pepper to taste. If using spring onions and herbs, add these after you’ve turned off the heat, and reserve some for garnish.

Crank your grill/broiler up to high, and arrange a rack at the top. Place your naan on a baking tray, dollop with cooked nacho mixture and sprinkle with grated cheese. Throw under the grill until the cheese is melted and crispy on the edges. To prevent the base getting too damp you can place the naans on a rack on top of the baking tray, but I didn’t bother.

Top your pizza with avocado, sour cream and a smattering of reserved green things. Then you can eat it like a wrap or try and cut it up to eat like a pizza (although the avocado tends to get a bit mischievous).

Currently Clickalicious

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Foodie fave

…adding vanilla to jams (near the end of cooking, so the flavour doesn’t get cooked to death). Made rhubarb, vanilla & lemon jam and it was spectacular! Cooked the sugar until golden first, then added the rhubarb and let it simmer away, perfuming the apartment. Heaven on pancakes with a little yogurt – and I’m sure they’d be most welcome on any scones too!

5 Comments leave one →
  1. September 12, 2012 4:49 am

    thanks for the naan recipe, I can now plan my future indian night!

  2. September 12, 2012 1:14 pm

    Ok first, awesome pizza. Your best recipes are those that use fridge ‘scraps’ cause we can all relate.
    Second, I love your vanilla-to-jam idea! I just got myself some pods (from a friend on vacation on Quebec) and they are stinking out my cupboard – beautifully of course. Rhubarb, lemon vanilla jam on pancakes? Nom-my-goodness!

  3. September 13, 2012 7:37 am

    Naan, pizza and nachos all fused into one – what’s not to like? Looks great.

  4. September 13, 2012 9:00 am

    I usually make pizzas on tortillas so a nacho tortilla pizza would make sense too. Or how about a chicken tikka masala naan pizza? Mmmmm…I could eat one of those for breakfast.

  5. September 17, 2012 3:18 pm

    Ah, this reminds me of many after school snacks, except I would use pita instead of naan. And I love using up scraps from the fridge! Good stuff.

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