By SW Sarah
Naan pizzas
Enjoy a super speedy pizza on a weeknight with these Indian-inspired naan bread creations. They’re topped with paneer, mango chutney and veggies making them a tasty vegetarian treat midweek.
Updated at: Thu, 17 Aug 2023 05:16:17 GMT
Nutrition balance score
Good
Glycemic Index
54
Low
Glycemic Load
21
High
Nutrition per serving
Calories316.2 kcal (16%)
Total Fat13.1 g (19%)
Carbs37.9 g (15%)
Sugars14.9 g (17%)
Protein10.7 g (21%)
Sodium267.8 mg (13%)
Fiber2.7 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
6garlic and coriander mini naans
3 handfulskale
sliced, washed, tough stalks removed
0.5 headcauliflower
sliced very finely, thick stalks removed
1red onion
thinly sliced
226gpaneer sliced
full-fat
2 Tbspolive oil
plus extra to grease
2 tspchilli flakes
2 Tbspmango chutney
spiced, we used
green salad
to serve, optional
Instructions
Step 1
Heat the oven to 220°C/200°C fan/gas 7. Put the naans onto 2 greased baking sheets. Put the kale, sliced cauliflower, red onion and paneer in
Step 2
a bowl and toss with the oil, salt and freshly ground black pepper. Divide evenly among the naans and sprinkle over the chilli flakes.
Step 3
Bake for 10 minutes or until the onion and cauliflower are cooked through, the kale is crisp and the cheese is golden.
Step 4
Slide the naan pizzas onto a chopping board, mix the mango chutney with
Step 5
a little hot water, then drizzle over the pizzas and serve with a green salad on the side, if you want to.
Tip:
Step 6
Use 6 mini flatbreads instead of mini naans as bases and vary the topping to suit what you have or need to use up.
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