Peshwari Naan Pizzas
- 2 mini Peshwari naan bread
- 100g tomato purée
- 30g grated extra mature cheddar
- 50g red onion
- 25g green olives
- 100g cherry tomatoes
- 50g light mozzarella
- 25g red onion chutney
- Handful fresh basil
- Salt and pepper
Place the naan bread bases onto two baking trays lined with greaseproof paper and preheat your oven to gas mark 7/220⁰C.
Spread on the tomato purée and sprinkle on the grated cheese. Add the sliced red onion, olives, and cherry tomatoes and top with the mozzarella and chutney. Sprinkle over the basil and season with salt and pepper.
Bake for about 15 minutes or until golden brown.
Serve with a salad for a delicious summer dinner.
by Lucie Wilson, Hampshire Federation