Naan Pizzas

Serves 4
An easy solution to making gourmet pizzas. Do reserve the marinade in which the char-grilled vegetables are packed. It is 'liquid gold'. Use in place of dressings, marinades and in potjies and casseroles.
Recipe Category

You will need

4 naan breads
1 x 125 g Ina Paarman’s Sun-dried Tomato Pesto
250 g grated mozzarella cheese

250 g sautéed mushrooms
300 g sautéed shallots
Ina Paarman’s Garlic Pepper Seasoning

Micro herbs


Adjust oven racks to one above and one below the middle position.
Preheat the oven to 180°C.
Spread all four naan breads with Sun-dried Tomato Pesto and top all with grated mozzarella cheese.
Place on two baking sheets lined with baking paper.
Arrange mushrooms and shallots on two of the prepared naan breads and lightly sprinkle with Garlic Pepper Seasoning.
Arrange Peppers and Sun-dried Tomatoes on the other two naan breads and lightly sprinkle with Vegetable Spice.
Bake for 20 – 25 minutes until the cheese is bubbly. Slice and serve.