Naan piz­zas


Serves 2 Prep 10 mins Cook 25 mins 2 pork & chilli sausages 2 red onions, sliced 1 tbsp brown sugar 1 tbsp bal­samic vine­gar 2 gar­lic & co­rian­der naans 75g feta, crum­bled, to serve co­rian­der, to serve

1 Skin the sausages, then fry the fill­ing, break­ing up with a wooden spoon, in a hot fry­ing pan un­til golden. Re­move and set aside. Toss the onion in the pan and gently cook in the fat from the sausages un­til soft, about 8-10 mins.

2 Add the sugar and vine­gar to the pan, and turn up the heat. Cook, stir­ring of­ten, un­til the onions are caramelised, then sea­son.

3 Heat grill to high. Put the naans on a bak­ing sheet. Di­vide the onions be­tween the two, then top with the sausage­meat and grill for 3- 4 mins un­til hot. Scat­ter with feta and co­rian­der to serve. PER SERV­ING 543 kcals, fat 25g, sat­u­rates 11g, carbs 61g, sug­ars 18g, fi­bre 5g, , pro­tein 22g, salt 2.5g

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