Rosemary, Ricotta, Spinach & Sweet Onion Pizzas

Rosemary, Ricotta, Spinach & Sweet Onion Naan Pizzas

Pizza, Vegetarian

Rosemary, Ricotta, Spinach & Sweet Onion PizzasI have eaten so much of this pizza over the last week. Hands down, it’s one of my favourite lunches, and the beauty lies in the fact that it tastes better when left overnight and microwaved the next day at work. Believe me, I tested this extensively.

What I love about these is that they are SO simple – it’s really just an assembly job. No faffing around making dough and waiting hours for it to prove. There’s a time and a place for that of course, but I don’t feel that the start of a working week is it.

I don’t know about you, but I always prefer a soft crust on my pizza; and with naans, that’s just what you get – the whole pizza is gorgeously soft, gooey and incredibly moreish, plus they’re the perfect size for a personal pizza.

I took my cue from Nigella with these, but mixed up the toppings. You can top your pizza with whatever you like, but this combo is definitely a winner. Try it and I promise you, you’ll be hooked.

Ingredients (makes 4 pizzas):

4 plain naan breads
2 fat garlic cloves, sliced
Carton tomato passata
2 sprigs fresh rosemary (leaves only, chopped)
Mozzarella, grated
Ricotta
Small bag of baby spinach
Red onion chutney/marmalade (I used Tracklements onion marmalade – the best ;))

What To Do:

    1. Preheat the oven to 180°C and start by making the tomato base. Put a small pan on a medium heat, add a little oil and the garlic and rosemary and fry for a few minutes until they smell delicious.

    2. Add the passata and stir. Keep the heat up fairly high – you want the passata to reduce down and thicken up. Season with salt and pepper to taste. When you’re happy with the consistency (will take around 10 minutes) remove from the heat.

    3. Meanwhile, put the spinach in a sieve and pour freshly boiled water from the kettle over to wilt. Empty the sieve onto a chopping board and chop finely.

    4. Get the naan breads onto a baking tray and cover evenly with the tomato sauce. Don’t be afraid to cover with a thick layer – the naan can take the sauce!

    5. Generously scatter over the mozzarella and chopped spinach and dot spoonfuls of the ricotta and red onion marmalade.

6. Pop in the oven for around 10 minutes, or until the mozzarella has melted and browned slightly around the edges.