Pizza Recipe – With a Naan Bread Base

Pizza Recipe – With a Naan Bread Base

Pizza Recipe:

Pizza is a lovely dinner that everyone loves. A pizza is so versatile. There are so many different toppings and you don’t have to stick with the traditional pizza base.

I decided it would be nice to show you a pizza with a Naan Base and also a Pizza with a Wrap as your Base.

This quick and simple pizza takes just 5 minutes to prepare and 10 minutes to cook.

The beauty of this pizza recipe is the children can make their own.

And the pizza would be fine to eat hot or cold.

This simple pizza is great for a snack, lunch or a dinner.

I also have a delicious recipe for a pizza using Filo Pastry.

For more great recipes try browsing the other blogs.

For other delicious desserts check out the desset blogs.

1 person per Naan Bread


Great For:
Dinner, Lunch

OR Snack

Cooking Time:
15 mins


Butternut Squash & Sweet Potato Soup

Watch on YouTube: Click Here.


  • Naan Bread or Wrap
  • Red Pesto
  • Cheese of your choice
  • Onion
  • Chicken Breast
  • Olive Oil
  • Paprika
  • Jamaican Jerk Seasoning

Pizza – Method & Instructions

Pre-heat the oven to Gas 6/200°C/400°F

Pour about a tbsp of cooking oil over your chicken breast. Spread cooking oil around the chicken breast with your fingers, making sure to cover both sides.

Sprinkle some paprika over the chicken and using your fingers, rub the paprika into the chicken breast on both sides. The olive oil helps spread the spices and seasoning.

Now sprinkle some Jamaican Jerk on both sides of your chicken breast and again spread it around with your fingers.

Fry your chicken breast in a wok or frying pan. Turning it every 3 – 4 minutes to ensure a nice even cooking.

Once it is fully cooked, you will see the sides of the chicken is white and not pink anymore. You can double check that the chicken is cooked by cutting into the thickest bit of chicken and making sure it is not pink in colour.

Cut your chicken breast into small pieces.

With your onion, it is best to cut it into thin half moons, but of course you can dice the onion if you prefer.

Now for the TOPPING of your Pizza

Liberally spread some red pesto over the Pitta Bread or Naan Bread, which ever you decide to use.

Scatter some onions over the red pesto.

Place your chicken pieces on top of the onions.

Then cover with cheddar cheese or whatever cheese you like.

Put the pizza in the oven for 10 minutes.

Enjoy this simple and deliciously tasty pizza with naan or pitta bread.

If you want to try using a wrap as your pizza base, then repeat the above process but using a wrap instead of the Naan Bread.

When you take it out the oven, you can eat as it is or fold the wrap over.

Either way, it tastes really good.

Happy Cooking


LifeStyle With Sharon

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Chicken Stew

Chicken Stew

Chicken Stew Recipe:

Chicken stew is a nice tasty meal that warms us up on those cold days.

A chicken stew is full of flavour and goodness. It is a meal that will make us feel good.

The beauty of a chicken stew is that it is great for a big family. Everyone can just help themselves from the pot.

Chicken Stew is perfect if you are having guests for dinner as you can have it all ready before your guests arrive and then you are not disappearing into the kitchen for ages, leaving your guests unattended.

Also with this chicken stew it is perfect for one or two people living in the house, as you can freeze this chicken stew into portion and just take it out as and when you need it and simply heat the chicken stew up on the day you want to have more. This way you can still eat healthy when living alone.

For those of us that have busy lives but want to eat healthy and not rely on a take-away and readymade meals, this chicken stew is the perfect type of meal as it easy to make a big pot full (one lot of cooking) and freeze it into portions for future use. A few days dinner is made in one go, saving you time.

There are more fabulous recipes for homemade dinners check out the blogs for main courses.

Why not check out the blogs for Desserts and Starters too.

Enjoy browsing through all the blogs on this LifeStyle With Sharon website.

6 – 8 people


Great For:
healthy dinner


Cooking Time:
2 hours


Butternut Squash & Sweet Potato Soup

Watch on YouTube: Click Here.


  • 1 small chicken
  • 3 litres of water
  • ½ (300g) sweet potato
  • 3 medium (450g) potato
  • 1 large onion
  • 85g (handful) green beans
  • 2 (250g) carrot
  • ¼ (300g) swede
  • chicken gravy granules
  • 1 leek
  • salt & pepper
  • 1 tsp mixed herbs

Chicken Stew – Method & Instructions

In a large pot something like a 4 ½ litre pot, put 2 ½ – 3 litres of water.

Into the pot of water, place your chicken upside down and put on a lid. You may wish to adjust the lid slightly to let a little bit of steam out.

Turn the heat to high and bring the water to the boil, then turn down the heat and simmer for 1 ½ hours.

While the chicken is cooking, it is a good idea to prepare your vegetables at this stage.

Firstly roughly dice up your onion.

Secondly chop your carrots into either large diced pieces or half moon circles or full circles. Whatever you decide it is best that they are chunky. You don’t want your vegetables too small. I personally leave the skins on but if you don’t like to of course it is fine to peel the skin of your carrots.

Peel the skin of your swede, this can be done with a peeler or you can use your sharp knife. Making sure to cut down and away from you and not up towards you. And dice the swede into large chunks.

With the sweet potato you need to peel and dice into large chunks too.

Cut both ends of the green beans and then cut the beans in 3 so they are about an inch in length.

The potatoes can be peeled or you can leave the skin on. You need to dice the potatoes into chunks of about 1 – 2 inches. Place the potatoes into a bowl of cold water, making sure the water completely covers the potatoes. This prevents the potatoes from turning black.

Next you need to chop off the end of the leek and slice into circles of about ½ an inch thick.

The Chicken Stew Smells AMAZING!!!!

Once the chicken is cooked, remove it from the pot by getting a couple of large serving ladles or spoons (holey ones are best) and tilt the chicken slightly and let the juices drain from the chicken for a couple of minutes. Then place the chicken on a large dish or plate the right way up.

You need to sieve the chicken juice from the pot into a bowl, allowing the sieve to filter any unwanted little bits. After you have emptied the juice from the pot, wash the large pot out. And then pour the chicken juice from the bowl, back into your large pot.

Now it is time to pull the chicken meat off and place the chicken pieces into the chicken juice.

Place all the prepared vegetables into the pot of lovely chicken juice.

Season the chicken stew with salt & pepper and mixed herbs. Put the lid back on.

Have the heat on high now and bring to the boil.

Once boiled, turn the heat down and simmer for 20 – 25 minutes until all the vegetables are cooked.

Take out about 2 cups of juice and add some chicken gravy granules a little at a time and stir with a fork or a tablespoon. Once it is nice and thick then add it back into your stew. The gravy will thin out again when mixed with the rest of the stew juice.

The Chicken Stew Looks Amazing Too!!!!!!!!!

Give the chicken stew a good stir. If you find the chicken stew too thick then just add a little water to it.

By putting the chicken in at the same time as adding the vegetables it makes the chicken go all stringy and is beautifully distributed in the stew. However, if you like chunky bits of chicken then add your chicken into the chicken stew at the end after you have added your chicken gravy.

Now it is time to serve into a bowl and enjoy.

Happy Cooking

From Sharon

LifeStyle With Sharon


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How To Make Carbonara Pasta

How To Make Carbonara Pasta

How To Make Carbonara Pasta:

Carbonara pasta is a wonderful easy dish to cook.

A perfect dish to make when you are limited for time is this classic Carbonara pasta as it is very quick to make.

This Carbonara pasta recipe is traditionally made with pancetta but you can use bacon rashers, a fatty type like streaky bacon is best.

My Carbonara pasta recipe does not stick to the traditional rules.

I have added a twist by suggesting adding a vegetable like broccoli. You can perhaps use sugar snap peas.

An Italian Carbonara pasta recipe traditionally does not add cream but in this recipe it is an optional extra that you can put in if you wish.

Enjoy making your Carbonara pasta.

For other tasty dinner ideas check out the blogs for main courses.   

2 people


Great For:
lunch or dinner


Cooking Time:
30 mins


Butternut Squash & Sweet Potato Soup

Watch on YouTube: Click Here.


  • 200g pancetta or bacon rashers – Preferably streaky bacon
  • 200g Dried Tagliatelle Pasta
  • 1 clove garlic
  • 150g broccoli
  • 2 eggs
  • 150ml Cream (optional)
  • Olive oil for frying pancetta or bacon
  • Handful fresh parsley or 3 tsp dried parsley
  • Large pinch of black pepper
  • Pinch salt (but omit if using pancetta or really salty bacon)
  • Parmesan cheese for grating on top

Carbonara Pasta – Method & Instructions

Chop pancetta bacon up into small pieces

Fry pancetta or bacon using olive oil

While pancetta or bacon is frying, cook the tagliatelle, and cook the broccoli

Add garlic half way through cooking the bacon

Once bacon is nice and crispy turn off the heat before adding other ingredients

Whisk 2 eggs in a cup

Drain the broccoli

Add cooked tagliatelle to the pan along with one ladleful of pasta water

The pan should have been off the heat for a few minutes to cool down a little

Then add the whisked eggs and mix with pasta and bacon (if pan too hot the eggs may scramble a bit and not be a smooth consistency but that is ok as it does not affect the flavour, so don’t worry if that happens)

Add parsley

Add the cooked broccoli to the frying pan too (optional)

Season with salt & pepper

Add cream to the frying pan and mix everything (optional)

Dish it all on a plate and grate over some parmesan cheese and serve

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Jacket Potato Stuffed with Cheese & Onion

Jacket Potato Stuffed with Cheese & Onion

Jacket Potato Stuffed with Cheese & Onion:


How to Make- Jacket Potato Stuffed with Cheese & Onion

Jacket potato stuffed or baked potato as some know it as, is a very versatile meal.

You can serve a jacket potato with butter on the side as part of a main meal or your jacket potato can actually be your main meal if you put a topping on it or stuff the potato like as in this recipe. Or you can have a quater or half a stuffed potato for a starter.

There are so many variations for the filling but for this particular recipe I will show you two ways to have cheese & onion with your jacket potato.

One of those ways is stuffing the jacket potato with the cheese & onion and placing it back in the oven.

It really changes up the flavour and texture of the jacket potato. I would highly recommend trying this version.

A jacket potato is a cheap meal to cook if you are on a budget too.

There is such a large variety of potatoes to choose from. I have given some suggestions but if you want to share in the comments your favourite type of potato to use, I would love to hear from you.

1 person per jacket potato


Great For:
a healthy dinner


Cooking Time:
1 hour and 50 minutes


Butternut Squash & Sweet Potato Soup

Watch on YouTube: Click Here.


  • Large potato – A floury or starchy potato is best like: Rooster, Vivaldi, Sante, King Edwards, Russet, Melody or Desiree. Waxy potatoes are not as good for baking like: Kipfler or Red Royale.
  • Foil to wrap potatoes in


  • 1 medium onion per large potato
  • 100g cheddar cheese per large potato
  • Salt & pepper (optional)
  • Butter (optional)

Jacket Potato Stuffed with Cheese & Onion

Method & Instructions for Option 1

Pre-heat oven to Gas 5/190°C

Check your potato to make sure there are no bad bits on the skin

With a sharp knife stab the potato lots of times all around, poking little holes so it doesn’t explode

Wrap the potatoes in foil – if foil is left off the potatoes they will go very crispy – if you want a little crispiness take the foil off half hour before potatoes are ready

Place foil wrapped potatoes on the racks not in a baking tray

Cook in a pre-heated oven Gas 5 or 190°C or 375°F for one and half hours

Dice onion

Melt butter in frying pan then cook your diced onion in the butter until nice and soft and put to one side

Grate cheese and put to one side

Test the potato by piercing a knife into the middle of the potato

Once the potato is cooked cut it in half

Scoop out the potato leaving the skin intact

Put the scooped potato into a bowl

Add the grated cheese and cooked onions into the bowl of scooped potato and mix well

Salt & pepper acn be added at this stage if you wish

Butter can be added but I personally don’t think you need it

Place the potato skins in a baking tray and fill the skins with the potato, cheese & onion mixture

Squash mixture in tight and then fill them right up. It is ok to have a big mound on top of the skins

Place baking tray with filled potatoes back into the oven for 15 minutes

If you want more crispiness on top then leave in the oven for a further 5 or 10 minutes

Serve with maybe a nice salad or have it on its own

Or try having your jacket potato with some delicious homemade coleslaw

Enjoy your jacket potato stuffed with cheese & onion

Jacket Potato with Cheese & Onion Topping

Method & Instructions for Option 2

Once your jacket potato is cooked, you cut a cross on the top, squeeze and pinch the four corners to open up the potato. You may wish to use a clean tea-towel so you don’t burn yourself.

Place a bit of butter in the opened potato if you wish to put butter on it.

Put the fried onions on the potato opening (best to cut these half moons rather than diced).

Cover the onions with grated cheese.

You can place in the oven or under the grill for a few minutes to melt the cheese if you wish.

Serve and enjoy you jacket potato topped with cheese & onion and maybe some baked beans if you wish. Baked beans, cheese & onion work well together.

Other Potato Ideas

There are so many things you can do with potato.

It doesn’t have to just be boiled and mash.

In future blogs and videos I will be giving you lots of ideas of the different ways in which you can cook things with potato.

Potato is a basic food item we have in our kitchen.

Some of the YouTube videos and blogs I have done are the classic bubble & squeak, flavoursome spicy potato wedges, amazingly yummy potato croquettes filled with creammy potato & cheese & leek & chicken, a wonderful potato & chicken & leek pie, simple to make cheesy potato cakes and I am glad to be sharing a beautiful potato & leek & cauliflower cheesy bake.

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