Naan bread pepperoni, mozzarella and sweet chilli infused beetroot pizza

Serves: 4 or 2 as a starter/light lunch
PREP: 10 mins
COOK: 10-12 mins

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2 plain naan bread
2 tsbp chopped flatleaf parsley
1 tbsp capers, roughly chopped
1 small garlic clove, finely chopped
1 tbsp olive oil
180g pack Sweet Chilli Beetroot, cut into wedges
55g pepperoni
1 x 125g ball mozzarella, torn into pieces
Freshly ground black pepper


  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.