Naan pizzas

Name: Naan pizzas
Yield: Serves 6
Cuisine: Indian recipes
Ingredients: 6 garlic and coriander mini naans (see tip); 3 handfuls sliced kale, washed, tough stalks removed; ½ head cauliflower, sliced very finely, thick stalks removed; 1 red onion, thinly sliced; 226g full-fat paneer, sliced; 2 tbsp olive oil, plus extra to grease; 2 tsp chilli flakes; 2 tbsp spiced mango chutney (we used Geeta’s); Green salad to serve (optional)

Published: 7 Dec 18
Updated: 18 Mar 24

Test kitchen approved

Enjoy a super speedy pizza on a weeknight with these Indian-inspired naan bread creations. They’re topped with paneer, mango chutney and veggies making them a tasty vegetarian treat midweek.

Serves 6
Hands-on time 5 min, oven time 10 min

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Ingredients

6 garlic and coriander mini naans (see tip)
3 handfuls sliced kale, washed, tough stalks removed
½ head cauliflower, sliced very finely, thick stalks removed
1 red onion, thinly sliced
226g full-fat paneer, sliced
2 tbsp olive oil, plus extra to grease
2 tsp chilli flakes
2 tbsp spiced mango chutney (we used Geeta’s)
Green salad to serve (optional)

Method

Heat the oven to 220°C/200°C fan/gas 7. Put the naans onto 2 greased baking sheets. Put the kale, sliced cauliflower, red onion and paneer in
a bowl and toss with the oil, salt and freshly ground black pepper. Divide evenly among the naans and sprinkle over the chilli flakes.
Bake for 10 minutes or until the onion and cauliflower are cooked through, the kale is crisp and the cheese is golden.
Slide the naan pizzas onto a chopping board, mix the mango chutney with
a little hot water, then drizzle over the pizzas and serve with a green salad on the side, if you want to.

Recipe from November 2018 Issue

Nutrition

Nutrition: per serving

Calories: 319kcals
Fat: 16.1g (6.6g saturated)
Protein: 15.4g
Carbohydrates: 25.9g (8.1g sugars)
Fibre: 4.4g
Salt: 0.6g

delicious. tips

Use 6 mini flatbreads instead of mini naans as bases and vary the topping to suit what you have or need to use up.

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