- 1 Package Naan Bread
- 300g Baby Spinach (washed)
- 450g Portabella Mushrooms (washed, trimmed and sliced)
- 300g Mozzarella (grated)
- 350g Gouda (grated)
- 500ml Tinned Tomatoes (San Marzanno variety, peeled)
- 1 Onion (trimmed, peeled, and diced)
- 1 bunch Thyme
- 3 Cloves of Garlic
- 1 Bay Leaf
- 1 Star Anise
- 1tsp Nutmeg (freshly grated)
- 3tbsp Butter
- In a medium sized pan, heat over medium low heat and add 1tsbp olive oil. Add your onions, garlic and star anise, and cook until softened and fragrant. Add your tinned tomatoes, bay leaf and thyme and increase the heat until the mixture comes to a boil. When it comes to a boil, reduce the heat down to low and allow it to gently simmer for 45mins.
- Remove the star anise and bay leaf.
- Place the contents of your pan into a blender and puree until smooth.
- Set aside and reserve.
- Heat a large sauté pan over medium high heat until very hot. Add 1tbsp olive oil and butter to the pan and add your spinach. Cook for 1-2mins until your spinach as wilted and reduced in volume. Season with salt, pepper and nutmeg. Squeeze off any excess water/moisture from the spinach and set aside for later.
- Heat a large sauté pan over medium high heat until very hot. Add 1tbsp olive oil and 2tbsp butter to the pan and add your mushrooms. Cook your mushrooms for 5-10mins until the volume has reduced by ¾ and the mushrooms are golden brown all over. Remove and set aside when done.
- Preheat and set your oven to Broil.
- Heat a large sauté pan over medium high heat and toast your naan bread until golden brown on each side. Repeat this process for the entire package of naan bread.
- Add 2tbsp of tomato sauce onto one side of your toasted naan bread. Sprinkle with your grated gouda and mozzarella. Add your wilted spinach and sauté mushrooms on top.
- Place your pizzas onto a sheet pan and into the oven for a few mins until the cheese has melted, the top is golden brown and the edges are crispy.
- Again this is another fun option for making personal pan pizzas at home. Here I have another vegetarian option with the classic combination of spinach and mushrooms.
- Alternatively, instead of using tomato sauce in this recipe you can swap it with bechamel sauce for a equally delicious but different option for making personal pan pizzas at home.
- Ensure your spinach is well washed before use. Sometimes they can come with a lot of sand in the package, and if they aren’t washed well they can be quite gritty. The trick to washing spinach is to place the spinach in a large bowl and fill it with water, stir the contents of the bowl for a min, give it a min to let it stand and than pull the spinach from the bowl. Taste one to see if there’s any residual grit/sand, and if there is repeat the process. Do not drain your spinach from the bowl into a colander. If you do that, you’re basically pouring the sand directly on top of the spinach again ruining all the work you put in to washing them.
- When you’re sautéing your mushrooms it’s better to do them in a single layer in the pan instead of dropping all your mushrooms at once. Even it means doing your mushrooms in batches, you’ll get a better sear and colour on your mushrooms by doing so. If you crowd your pan by dropping all your mushrooms at once, not all the mushrooms have a chance at coming into direct contact with the heat of the pan causing them to steam and release their moisture. This causes them to boil versus being sautéed, so you don’t achieve the desired result in the end.