Lunch · Dinner · Italian
Naan bread pizzas
Friday night pizza with no dough and no delivery fee. The naan does the heavy lifting.
- Start to finish
- 20 min
- Hands-on
- 11 min
- In the fridge
- 1 day
- Freezes
- Not well
VegetarianContains gluten, dairy
Ingredients
4 portions- 4Naan breads
- 200gPassata
- 2 ballsMozzarella
- 1Pepper
- 1Red onion
- 60gPitted Kalamata olives
- 40gRocket
- 1 tspDried oregano
Plus salt, pepper and water.
Method
- 1
Heat the oven to 220C (200C fan). Thinly slice the pepper and onion, halve the olives and tear the mozzarella into small pieces. Pat the cheese dry with kitchen paper.
- 2
Stir the oregano into the passata with a pinch of salt and spread it thinly over the naans, right to the edges. Scatter over the veg, olives and mozzarella.
- 3
Lay the naans on two baking trays and bake for 10 minutes, until the cheese is bubbling and the edges are crisp.
10 min, mostly hands-off
- 4
Pile the rocket on top, cut into wedges and serve.
On the day
Straight from the oven, cut into wedges for sharing. Leftovers crisp up again in a dry frying pan with a lid on for a few minutes.
Cook’s tip
Go easy on the sauce. Too much and the middle of the naan turns soft.