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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.




  • 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


  1. 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.
  2. 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.
  3. Transfer the sauce to a blender, add tomato paste and blend until smooth. (Use caution when pureeing hot liquids.)
  1. Spoon sauce onto individual naan breads. Add desired toppings and cheese and bake at 350 until cheese begins to brown.

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