This particular recipe uses ready made naan. The inspiration for this dish came from a trip to Belgium where the Moroccan community make pizza using naan like bread as the base. Overall, it's very similar in taste but some of the flavours are different and so is the texture. Keema means minced meat in Urdu, Keema Naan is served in most Indian restaurants. This recipe is really an amalgamation of the 2 dishes.
This recipe should be enough for 4 servings on the basis 1 naan is used per person. However, if you are making the pizza as a snack to share you'll be able to get more servings. This type of naan can be found in most supermarkets. The naan used in this recipe was tandoori naan ordered from a local takeaway.
Add 400g of minced lamb meat, stir well and bring to the boil.
Simmer for with the lid on for 30 minutes.
Add 150g chopped tinned tomatoes and cook on a medium heat for 15 minutes. The rate at which the water evaporates will vary depending on the cooking pan etc, so to dry off the water you may need to cook on a medium heat whist stirring regularly. You can cook the mince until it is very dry, like the photo below, or you can leave some of the tomato juice in there. This depends entirely on personal preference. Once the mince and sauce consistency is to your liking add 2tbsp olive oil and cook on a low-medium heat for 5 minutes.
A dry version of the mince sauce. Extra herbs such as fresh parsley, coriander or basil can be added too.
You can make a whole naan or slice it in half. Line a round baking tray with foil and place the naan on there. Spread the mince sauce over the naan.
Half a naan
Add any toppings that you would usually like on a pizza for example cheese, olives, sweetcorn, mushrooms etc.
Optional – add a few basil leaves.
Using the grill and oven combination cook for 10 minutes at 180 degrees. If your appliance does not have a combination function, then the naan pizza can be cooked in the grill and oven separately. The length of time in the grill will depend on how well done you like the pizza toppings.
Slice the pizza, serve and enjoy.
Sprinkled with a bit of oregano.
If you find that you have some extra mince sauce left over, then after it has cooled it can be refrigerated and used the next day. The mince sauce goes well with pasta and it also makes a great topping for jacket potatoes.