Indian-inspired naan pizzas recipe
- Serves 4
- 10 mins to prepare and 15 mins to cook
- 547 calories/serving
- 1 tbsp olive oil
- 100g Tesco Finest cavolo nero
- 200g paneer, diced
- 1 tbsp mild tandoori curry powder
- Four garlic and coriander naan bread
- 50g Tesco Finest tomato and chili pasta sauce
- 100g Tesco Finest extra mature Cheddar, grated
- 100g red onion, sliced
- Preheat the oven to gas 7, 220°C, and fan 200°C. Heat 1 tbsp olive oil in a large frying pan over 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 four garlic & coriander naans on two large baking sheets and spread each with 50g of tomato and chili 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.
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