Naan pumpkin pizza
There's no need to opt for takeaway with this quick and tasty Indian-inspired pumpkin naan pizza.
- 15 mins preparation
- 35 mins cooking
- Serves 4
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Ingredients
Naan pumpkin pizza
- 500 gram pumpkin, peeled, cut into 2 cm cubes
- 2 tablespoon korma paste
- 1 tablespoon olive oil
- 4 garlic naan
- 1 small red onion, thinly sliced
- 1/2 cup thawed frozen peas
- 200 gram packet paneer cheese, chopped
- 1 cup mozzarella, grated
- mango chutney, to serve
Method
Naan pumpkin pizza
- 1Preheat oven to hot, 200°C. Line 2 oven trays with baking paper.
- 2In a medium bowl, combine pumpkin, korma paste and oil. Toss to coat. Spread evenly over one tray. Bake 15-20 minutes, until golden and tender.
- 3Increase oven to very hot, 220°C. Arrange naan on second tray and divide pumpkin evenly among each. Using a fork, roughly squash pumpkin onto bases. Top evenly with onion, peas, paneer and mozzarella.
- 4Bake pizzas 10-15 minutes, until golden and mozzarella melts. Cut into quarters and serve with mango chutney.
Notes
Paneer is a fresh Indian Cheese with a mild taste and a similar texture to haloumi. It is high in protein, making it a great addition to a vegetarian diet. If unavailable, use haloumi. For a variation, add some leftover cooked chicken or lamb to the pizzas.
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