Indian-inspired naan pizzas recipe
A marriage of international cuisines, this simple dinner takes the basis of Italian pizza and revitalises it with the flavours of India. Ready in just 25 minutes, it's a combination of takeaway classics for a Friday night dinner that's sure to deliver.
See method- Serves 4
- 10 mins to prepare and 15 mins to cook
- 547 calories / serving
Ingredients
- 1 tbsp olive oil
- 100g Tesco Finest cavolo nero
- 200g paneer, diced
- 1 tbsp mild tandoori curry powder
- 4 garlic and coriander naan breads
- 50g Tesco Finest tomato and chilli pasta sauce
- 100g Tesco Finest extra mature Cheddar, grated
- 100g red onion, sliced
Each serving contains
- Energy
- 2285kJ 547.0kcal
- Fat
- 30g
- Saturates
- 14g
- Salt
- 1.8g
- Sugars
- 8g
of the Reference intake
Carbohydrate 43.9gProtein 23.5gFibre 4.4g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Heat 1 tbsp olive oil in a large frying pan over a medium heat. Fry 100g sliced cavolo nero kale for 4-5 mins until just wilted; set aside. Toss 200g diced paneer with 1 tbsp mild tandoori curry powder to coat, then fry for 2 mins each side until just browned; remove from the heat.
- Arrange 4 garlic & coriander naans on 2 large baking sheets and spread each with 50g tomato and chilli pasta sauce. Divide the cavolo nero, 100g grated extra mature Cheddar, 100g sliced red onion and the paneer between them. Bake for 8-10 mins until golden and the Cheddar has melted.
- See more Vegetarian recipes
