Beetroot, mozzarella & naan pizza
8
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Using naan bread as a pizza base makes this meal super speedy!
Ingredients
Mini naan
4 individual
Beetroot
180 g, cooked, sliced
Light Mozzarella
125 g
Chilli, green or red
½ individual, diced
Salad leaves
1 portion(s)
Basil, fresh
10 g, to garnish
Coriander, fresh
25 g, including stems
Olive Oil
1 tablespoon(s), (SC)
Pine nuts
15 g
Vegetarian parmesan style hard cheese
10 g
Instructions
1
Heat the oven to 200°C, fan 180°C, gas mark 6. To make the coriander pesto, place the coriander in a mini blender and blitz, add the remaining ingredients, season and blend to a rough paste.
2
Meanwhile, line a baking sheet with baking parchment and put the naan breads on top. Spread the naans with the coriander pesto, then top with the beetroot and the mozzarella. Bake in the oven for 10 minutes or until the cheese is bubbling.
3
Scatter over the chilli, garnish with the basil leaves and serve with the mixed leaves and a side salad.
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