Ingredients:

• 1 Package Naan Bread
• 100g Pepperoni (sliced)
• 1 Large Bunch Basil (washed, leaves picked)
• 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

Instructions

Tomato Sauce

1. 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.
2. Remove the star anise and bay leaf.
3. Place the contents of your pan into a blender and puree until smooth.
4. Set aside and reserve.

Pizza

1. Preheat and set your oven to Broil.
2. 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.
3. Add 2tbsp of tomato sauce onto one side of your toasted naan bread.  Sprinkle with your grated gouda and mozzarella.  Add your pepperoni and basil leaves.
4. 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.

Notes:

• Probably the most common variety of pizza in North America is pepperoni, so I was kinda obligated to make this post, lol.  I’ve only slightly jazzed it up by adding fresh basil to the recipe, since pepperoni and basil work well together.
• I know these pizza posts seem a bit redundant, but what I’m trying to get across with these posts is to show you you can be flexible/versatile with your toppings and the types of pizzas you can make at home.  Personally, I’m a strong advocate of using whatever ingredients that are seasonal, good quality, local, etc instead of following a recipe for the sake of following the recipe.  For example, if you’re from Virginia and have access to great quality local ham, substitute the pepperoni with ham and make it your own thing.  More than likely, it’ll produce a superior end product than if you had blindly followed the recipe to the letter.