Try this quick alternative to a regular pizza, which uses naan bread as a base and sweet chilli infused beetroot for bags of taste.
Serves: 4 or 2 as a starter/light lunch
Preparation time: 10 minutes
Cooking time: 10-12 minutes
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 tips: sweet chilli beetroot can be purchased from Marks and Spencer. It can also be purchased in Tesco and Waitrose as Sweetfire® or in Sainsbury’s as Sweet Flame. Or choose a different flavour from the infused beetroot ready-to-eat range, which includes Spicy Sweet and Fiery Beetroot (Tesco Finest), Sweet Chilli Rosebud Beetroot (M&S), Red Wine Vinegar & Orange Blossom Honey Beetroot (M&S), Sweetfire® Beetroot Wedges (Waitrose), Juniper & Black Pepper in Red Wine Vinegar Baby Beetroot (Morrison’s), Lime Zest Baby Beetroot (Waitrose) , Juniperberry & Black Pepper Cocktail, Beetroot (Sainsbury’s Taste the Difference), Sweetflame Beetroot (Sainsbury’s Taste the Difference), Honey & Ginger Baby Beetroot (Asda)