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.

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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.

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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