Photo of Beetroot, mozzarella & naan pizza by WW

Beetroot, mozzarella & naan pizza

Points® value
Total Time
30 min
10 min
20 min
Using naan bread as a pizza base makes this meal super speedy!


Mini naan

4 individual


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


  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.


If you don’t have a mini blender, finely chop the coriander, roughly crush the pine nuts in a bowl with the end of a rolling pin (or a mortar and pestle) and stir in the olive oil and cheese.