This naan bread pizza makes a super tasty midweek meal. It may be an Indian twist on the classic margherita but it packs so much more spice and flavour, topped with a fiery coriander chutney too
Put all the ingredients for the chutney plus a tablespoon of water in th bowl of a food processor and blitz. Taste and adjust the seasonings if necessary. Add a little extra chaat masala or salt. If it tastes a little bitter add a little sugar or honey and blitz again.
How to make the naan bread pizza
Preheat the oven to 200°c (180°C fan)
Spread tomato chutney over the base of the naan breads. Slice the mozzarella and squeeze any excess moisture out between two pieces of kitchen roll. Put the mozzarella on the naan pizzas
Bake the naan pizzas in the oven for about 8 minutes.
Drizzle the coriander chutney on the top. Alternatively you can use the chutney as a dip to dunk the pizza in while eating
Video
Notes
Nutritional information is approximate and a guideline only.