In The Takeaway Secret, I included a recipe for this pizza which I think gets very close to the real thing. My recent obsession with naan bread pizza has led to me tinkering a little with the Texas BBQ idea and I hope I've come up with something which offers excellent results when time is short and there's no time to make pizza dough. As Gino D'Acampo might say, 'minimum effort - maximum satisfaction!'.
Naan bread pizza is an excellent quick fix and as this earlier blog post will show, it can provide takeaway pizza flavours in a very short space of time. Lately however I've moved on to using Warburton's round pitta breads in order to make quick pizza. These have half the calories of naan breads, making them a slightly healthier option. They're also a little thinner, so I like to think of a naan bread pizza as being like a thick crust option, whilst pitta bread pizza offers a thin crust style alternative.
Warburtons round pitta breads bake perfectly with toppings and the finished result is quite amazing. The crust goes just slightly crispy whilst remaining chewy and soft on the inside.
For this recipe, I've cooked my own chicken breast by stir-frying diced chicken with a little olive oil and some salt and pepper. Any cooked roast chicken from your local supermarket will work fine however, simply chopped up into small pieces. Remember, as ever, less is more when it comes to topping your pizza so a little chicken will go a long way.
- 1 Warburtons round pitta bread
- 1 salad tomato, halved and thinly sliced
- 1-2 tablespoons Barbecue Sauce
- 1 handful grated mozzarella cheese (Sainsbury's brand is best)
- 1 small handful cooked chicken breast, diced
- 1 small handful cooked bacon, chopped
- 1/4 green pepper, sliced
- 1/4 small onion, sliced
- Black pepper
- Dried oregano
Preheat the oven to 200C/400F/Gas Mark 6.
Arrange the pitta bread on a baking tray. Top with around 1/4 of the mozzarella, just enough to create a base of cheese over the pizza. Add the sliced tomato evenly around the pizza.
Drizzle the barbecue sauce over the pizza from the centre to the edge. Add the remaining mozzarella cheese and top the pizza with chicken, bacon, green pepper and onion.
Place the pizza into the oven and immediately turn the oven temperature up to full. Bake the pizza for 8-10 minutes or until the cheese is golden and just beginning to char.
Remove the pizza from the oven and place on a wire rack. Top with a little black pepper and dried oregano and leave to rest for 5 minutes before serving.
Before slicing the pizza, remember that the Warburtons pitta breads have a natural cut half way through, designed for splitting in two when used as traditional pitta breads. Find this cut and make it your first slice, then continue to slice the pizza as normal.