Try this quick alternative to a regular pizza, which uses naan bread as a base and Sweet Chilli Infused Beetroot for bags of taste.

Serves: 4 or 2 as a starter/light lunch

Preparation time: 10 minutes

Cooking time: 10-12 minutes


You’ll need


2 plain naan bread

2 tbsp chopped flatleaf 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



What to do


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.



Recipe courtesy of: