Naan Bread Pizza with Coriander Chutney Drizzle

Naan Bread Pizza with Coriander Chutney Drizzle

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

Course Main Course

Cuisine Fusion, Indian, Italian

Prep Time 10

Cook Time 8

Servings

Calories 369kcal

Author Corina Blum

Ingredients

2 naan breads
4 tablespoon Spicy tomato chutney
150 g mozzarella

For the Coriander Chutney

1 lemon juiced
25 g coriander leaves (cilantro)
5 g root ginger peeled and diced
2 garlic cloves skinned and diced
2 green chillies
½ teaspoon chaat masala

Metric - US Customary

Instructions

How to make the coriander chutney

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.

Nutrition

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