Instructions

1. Be sure to bring your naan dough to room temperature before starting. 30 minutes out of the fridge should do fine. Cover and set aside.
2. To make the tomato sauce, heat the olive oil in a saucepan over a medium-high heat. When hot, stir in the chopped garlic and green chillies and fry for about 2 minutes to soften.
3. Pour in the passata and bring it to a simmer. Reduce the heat to medium and let it simmer to thicken for about 20 minutes. Take off the heat and allow to cool some.
4. Place you naan pizza dough out on a clean, flour dusted surface and roll and stretch it out until it is about 12 to 14 inches in diameter.
5. Spread your prepared pizza sauce over the top and then add the Mozzarella, a handful of the Cheddar or Parmasan and the chopped broccoli.
6. Top that with the sun dried tomatoes, dried chillies, fresh chillies and red chilli flakes. Then place the slice garic all over the top.
7. COOKING IN A PIZZA OVEN
8. When ready to cook the pizza, bring you pizza oven to at least 250 to 260C (450 to 500F). Pizza ovens can achieve much higher temperature and that is great if you can do it. The pizza will cook faster and better at the higher temperature.
9. COOKING IN A CONVENTIONAL OVEN
10. Ideally you want to pre-heat your oven as high as you can get it and pre-heat a pizza stone in the oven for a good 30 minutes. That is ideally. You can still cook this pizza without a pizza stone and at a lower temperature than 250C/450F but it will take longer.
11. Place your pizza in the oven and bake until it is turning crispy around the edges and browning nicely on top. In a very hot pizza oven, this should only take a minute. In a small pizza oven or conventional oven, your pizza should take about 10 to 15 minutes but be sure to watch it. Oven temeratiures do vary.
12. Transfer your naan pizza to a cutting board and drizzle all over with olive oil. Sprinkle with flaky salt and dried oregano to taste and serve.