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Prep Time: 2 Minutes Cook Time: 8 Minutes |
Ready In: 10 Minutes Servings: 1 |
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I just bought Nigella Lawson's latest cookbook, 'Nigella Express' which has a recipe for Naan Pizza. The only ingredient I had in was the naan, but I liked the idea and adapted the recipe to fit the ingredients I had in my fridge and larder. The recipe is very versatile and you could play with all kinds of toppings, for example using pizza sauce instead of the pesto, using a different cheese or adding mushrooms. This makes a great snack or even a quick and easy dinner if served with a side salad, it would even make a nice appetizer to share. Oviously you can double, trebble or quadrouple the recipe to meet your needs. Ingredients:
1 naan bread |
1 tablespoon basil pesto |
6 vine ripened baby tomatoes, sliced |
5 kalamata olives, destoned and sliced |
2 1/4 ounces fresh buffalo mozzarella, torn into chunks (approx. 1/2 a 'ball') |
1/4 teaspoon dried oregano |
fresh ground black pepper, to taste |
Directions:
1. Preheat your oven to 200C/400F/Gas 7.
2. Place the naan on a baking tray.
3. Spread the pesto all over the naan.
4. Scatter the tomatoes, olives and cheese over the top.
5. Sprinkle with oregano on black pepper.
6. Place in the oven and bake for 7-9 minutes until the cheese is bubbling.
7. Enjoy.
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