Try this quick alternative to a regular pizza, which uses naan bread as a base and sweet chilli infused beetroot for bags of taste.
|2 plain naan bread|
|2 tsbp chopped flatleaf parsley|
|1 tbsp capers, roughly chopped|
|1 small garlic clove, finely chopped|
|1 tbsp olive oil|
|180g pack Sweet Chilli Beetroot, cut into wedges|
|1 x 125g ball mozzarella, torn into pieces|
|Freshly ground black pepper|
What to do:
- Preheat the oven to 220°C/200°C/gas 7.
- Arrange the naan out onto a baking sheet.
- In a small bowl, mix together the parsley, capers, garlic and oil, then divide between the naan and spread all over with the back of a spoon.
- Top each naan evenly with the sweet chilli beetroot, pepperoni, and mozzarella. Grind over a little black pepper and bake in the hot oven for 10-12 minutes until the naan is crisp and the cheese melted. Serve immediately.
Cook’s Tip: If you can’t get your hands on Sweet Chilli Beetroot then vacpac beetroot will work perfectly in this dish.