Naan Pizza
Recipe from Nigella · original post · full recipe on nigella.com
A storecupboard snack-cum-supper: a shop-bought naan spread with tomato, topped with jarred mixed mushrooms, fontina and thyme, and baked for 5 minutes.
Serves 1 10 minKid-friendly
veggiebake
Ingredients
- naan bread1 ea
- passata — 2 tsp11 g
- marinated mixed mushrooms — drained70 g
- fontina cheese — roughly chopped75 g
- fresh thyme3 sprig
Method
- Preheat the oven to 220°C/200°C Fan/gas mark 7. Lay the naan on a lined baking sheet.
- Spread the passata over the naan, tumble the drained mushrooms on top and sprinkle with the chopped cheese, then strew over the thyme leaves stripped from their stalks.
- Bake for about 5 minutes, until the cheese is bubbling and melted.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Vegan
- 1 ea Vegan naan bread instead of naan bread
- 75 g Dairy-free cheese instead of fontina cheese
Bake for 5 to 7 minutes, until the dairy-free cheese has melted.
Dairy-free
- 1 ea Vegan naan bread instead of naan bread
- 75 g Dairy-free cheese instead of fontina cheese
Bake for 5 to 7 minutes, until the dairy-free cheese has melted.
Swaps are suggestions — check labels if you are cooking for an allergy.
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Not priced
- naan bread · 1 item
- passata · 11 g
- marinated mixed mushrooms · 70 g
- fontina cheese · 75 g
- fresh thyme · 3 sprig