Serves: 4 or 2 as a starter/light lunch


  • 2 plain naan bread
  • 2 tbsp chopped flat leaf parsley
  • 1 tbsp capers, roughly chopped
  • 1 small garlic clove, finely chopped
  • 1 tbsp olive oil
  • 180g pack Sweet Chilli Beetroot, cut into wedges
  • 55g pepperoni
  • 1 x 125g ball mozzarella, torn into pieces
  • freshly ground black pepper


Preheat the oven to 220°C/200°C/gas 7. Arrange the naan on 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 is melted. Serve immediately.


naan bread pizza with sweet chilli beetroot parsley capers pepperoni and mozzarella



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