Naan bread pepperoni, mozzarella and sweet chilli infused beetroot pizza

1. Preheat the oven to 220°C/200°C/gas 7.
2. Arrange the naan out onto a baking sheet.
3. In a small bowl, mix together the parsley, capers, garlic and oil, then divide between the naan and spread all over with the back of a spoon.
4. Top each naan evenly with the sweet chilli beetroot, pepperoni, and mozzarella. Grind over a little black pepper and bake in the hot oven for 10-12 minutes until the naan is crisp and the cheese melted. Serve immediately.

Cook’s Tip: If you can’t get your hands on Sweet Chilli Beetroot then vacpac beetroot will work perfectly in this dish.