Mamta's Kitchen

Pizza 5, Mamta's 10 Minute Naan or Pitta Bread or Corn Bread or Khobez Bread Base Pizza

A Quick Pizza

Mamta Gupta

I first made this pizza in late 1970s or early 1980, before the days of pizza parlours on every corner, before ready-made Pizzas became readily available in supermarkets and before home delivery service became available!

One day, some friends turned up unexpectedly at lunch time. I did not have much in the fridge, except a packet of Pita breads and some cheese. I always have tinned tomatoes in the kitchen cupboard and the usual onions green chillies etc. in the vegetable basket. I decided to use the pitta breads as bases and make some pizzas quickly. The result tasted so good that I have made them on numerous occasions ever since. Toppings change every time, the base changes from naan to pitta bread to toast, but it remains one of our family favourites.

For cocktails, use mini naans. You can even make them on toasts too, cut them into little squares before serving.


  • 1 pitta/naan bread or sliced corn bread per person (or more if very hungry). If you like a thin crust Pizza, try making it on Khobez Arabic flat bread, it is delicious.

  • A few tomatoes, sliced. You can use tinned or pureed tomatoes or ready-made Pesto of various sorts, they are very tasty.

  • Any ingredients suitable for pizza topping like mushrooms, green chillies, green peppers, sliced onions, ham/other meats, Pepperoni, prawns, anchovies, cooked chicken strips, fish pieces, etc. The list is endless.

  • 1 tsp. coarsely ground red chillies (optional)

  • Mozzarella cheese or cheddar cheese or any other left over cheeses, grated and mixed. I sometimes use slightly stale Stilton, with very good results.

  • A little good quality olive oil

  • Italian herb mix/oregano to sprinkle. Fresh basil leaves are also nice.


  1. Toast pitta/naan in a toaster. When it balloons up, slit it with sharp knife and open up in 2 halves. If using corn bread, there is no need to heat it. Slice it into two when cold. You can use the whole Naan, without slicing it.

  2. Put a few tomato slices (or tinned tomato) on each slice and then any other toppings you have/like.

  3. Cover with grated cheese. Mozzarella is best, but you can use any. A little blue cheese (Stilton/Danish blue/St Augur) mixed with mozzarella/cheddar is also nice.

  4. Sprinkle a little coarse red chillies or a few chopped green chillies, a few drops of olive oil, a little Italian herb mix. Grill until cheese is bubbling.

  5. Serve immediately.


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