Naan pizza bread
YOU WILL NEED
2 plain naans 2 tbsp flat-leaf parsley, chopped 1 tbsp capers, roughly chopped
1 garlic clove, finely chopped 1 tbsp olive oil 180g pack sweet chilli beetroot, cut into wedges 55g pepperoni 125g ball mozzarella, torn into pieces Freshly ground black pepper
DIRECTIONS
Preheat the oven to 220°C/Gas Mark 7. Arrange the naans on a baking sheet.
In a small bowl, mix together the parsley, capers, garlic and olive oil, then divide between the naans 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 naans are crisp and the mozzarella has melted. Serve immediately.