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naan bread pizza topped with balsamic beetroot pesto peas and peppered salami RECIPES


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NAAN BREAD PIZZA TOPPED WITH BALSAMIC BEETROOT, PESTO PEAS AND PEPPERED SALAMI

  • Easy
  • Cooking Time: 10min
  • Preparation Time: 15min
  • Serves: 2 pizzas
NAAN BREAD PIZZA TOPPED WITH BALSAMIC BEETROOT, PESTO PEAS AND PEPPERED SALAMI

Ingredients:

  • 5 tbsp red onion marmelade
  • 1 tsp crushed garlic
  • 2 tbsp flat leaf parsley, chopped finely
  • 1 tbsp oil
  • Salt and pepper to season
  • 1 ½ cup KOO Sliced Beetroot, drained and slices halved
  • ¼ cup balsamic reduction
  • 2 tbsp spring onions, finely chopped
  • ½ cup KOO Fresh Garden Peas, drained and rinsed
  • 1 tbsp green pesto
  • 8 slices mozzarella cheese, cut in half
  • Olive oil for drizzling
  • Basil leaves for garnishing (smaller leaves)
  • 6 slices peppered salami, cut into quarters
  • 2 naan bread

Kitchen gadgets:

Baking trays, small bowl, tablespoon

Method:

  1. Preheat the oven to 220°C
  2. Arrange the naan bread on greased baking trays.
  3. In a small bowl, mix the marmalade with the garlic, parsley, olive oil and salt and pepper together. Divide between the naan breads and spread out to cover the base of the breads. A back of a spoon works well.
  4. Beetroot: Mix beetroot halves with the balsamic reduction and spring onion together.
  5. Peas: Mix the peas with the pesto.
  6. Arrange the beetroot, salami, peas and mozzarella attractively on top of the pizza.
  7. Bake in the hot oven for about 10 minutes or until the cheese has melted and the naan bread is heated through.
  8. Take out the oven drizzle with a bit of oil and garnish with some scattered basil leaves. Serve and enjoy.

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