This Beetroot and Mozzarella Naan Bread Pizza Recipe is a healthly alternative to the fast food and using the naan as a pizza base makes this a speedy meal!
Prep Time: 10 mins
Cooking Time: 15-18 mins Total Time: Up to 28 mins
4 mini naan breads
180g cooked beetroot, sliced
125g mozzarella cheese, torn
10g fresh basil leaves
100g rocket and mixed leaves, to serve
For the pesto:
25g coriander, fresh and including stems
1 tbsp olive oil
15g pine nuts
10g parmesan cheese, grated
For the quinoa salad:
1/2 lemon, zest and juice
1/2 red pepper, deseeded and diced
1 red chilli, diced
1 spring onion, sliced
Preheat the oven to 200 degrees celsius.
To make the pesto, put the coriander in a mini blender and blitz and then add the remaining ingredients and blend to a rough paste. Season to taste with salt and pepper.
To make the quinoa salad, place the quinoa in a pan and cover with double the volume of boiling water. Bring to the boil and simmer for 15-18 minutes until cooked. Drain and rinse under cold water and then stir in the remaining ingredients and season to taste.
Next line a baking sheet with baking parchment paper and put the naan breads on top and then spread the naan’s with the coriander pesto and then top with the sliced beetroot and torn mozzarella.
Bake in the oven for about 10 minutes or until the cheese is bubbling.
To serve, scatter the rocket and mixed leaves over half the plate and cover with a portion of the quinoa salad and garnish with some basil leaves. Place the pizza on the other half of the plate and enjoy!