Naan bread pizza
This tomato-based pizza sauce for this naan bread pizza is slowly cooked for a couple of hours to bring out all the incredible flavours.
SERVES
4
Ingredients
Toppings
- Naan bread
- Homemade pizza sauce
- Fresh basil leaves
- Good quality Mozzarella OR fresh buffalo
- Mozzarella
- Olive oil
- Chuck Hughes' antipasto
Homemade pizza sauce
- 5 pounds cored whole tomatoes, fresh or frozen
- 3 tablespoons extra-virgin olive oil
- 2 medium onions, chopped
- 4 cloves garlic, minced
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh oregano
- 1 ¾ teaspoons salt
- ½ teaspoon freshly ground pepper
- 1 to 2 teaspoons sugar (optional)
- 2 tablespoons tomato paste
Directions
SAUCE
- If using fresh tomatoes, bring a large pot of water to a boil. Make a small X in the bottom of each tomato and plunge into the boiling water until the skins are slightly loosened, 30 seconds to 2 minutes. Transfer to a bowl of ice water for 1 minute. Peel with a paring knife, starting at the X. Chop the tomatoes, reserving any juice.
- Heat oil in a Dutch oven over medium heat. Add onions and cook, stirring, until beginning to brown, about 4 to 6 minutes. Add garlic and cook, stirring, for 1 minute. Add the tomatoes (and any juice), basil, thyme, oregano, salt, pepper and sugar (if using). Bring to a boil. Reduce heat to maintain a simmer and cook until thickened to the consistency of pizza sauce, about 2 hours. Taste and season with additional salt, pepper and/or sugar.
- Transfer the sauce to a blender, add tomato paste and blend until smooth. (Use caution when pureeing hot liquids.)
PIZZA
- Spoon sauce onto individual naan breads. Add desired toppings and cheese and bake at 350 until cheese begins to brown.
