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1 tbsp olive oil
2 tsp chopped garlic
2 cups canned whole Italian plum tomatoes with juices
pinch of sugar
pinch of salt
Pizza base and toppings:
4 naan or similar flatbread
4 tsp olive oil
2 cups shredded mozzarella cheese
1/4 tsp salt
1/4 tsp ground pepper
8 large basil leaves
Heat olive oil in a pot over medium. Add garlic and sauté for 30 sec. or until it starts to smell sweet. Squish up the tomatoes with your hand, or a potato masher, put into the pot with their juices and a pinch of sugar, and bring to a gentle simmer. Simmer on medium-low for 15 min or until rich and saucy. Season with salt.
Heat barbecue to high.
Place naan top side (side with bubbles ) down on the grill and cook for 1 min . Remove naan to a baking sheet. Brush the top of each naan with 1 tsp of olive oil. Spread about 3 tbsp tomato sauce on the naan and sprinkle with about 1/2 cup cheese. Season with just a little salt and pepper. Carefully return naan to grill and cook for 5 to 6 min or until cheese has melted and bottom of the naan is toasted. Tear basil leaves and sprinkle on pizzas; serve right away.
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