No one can resist this Indian & American crossover naan bread. It tastes amazing when still warm from the oven and is super easy to make!
Ingredients
3 naan breads
A little olive oil for brushing the bread
1 tbsp olive oil
1 onion, chopped
1 clove garlic, crushed
400g chopped tomatoes
1 tbsp tomato puree
2 tbsp fresh basil, chopped
250g cherry tomatoes sliced
150g grated mozzarella cheese
30g parmesan, grated
½ small red onion, sliced
Basil leaves
Fresh pesto
A little olive oil for brushing the bread
1 tbsp olive oil
1 onion, chopped
1 clove garlic, crushed
400g chopped tomatoes
1 tbsp tomato puree
2 tbsp fresh basil, chopped
250g cherry tomatoes sliced
150g grated mozzarella cheese
30g parmesan, grated
½ small red onion, sliced
Basil leaves
Fresh pesto
Method
- Preheat the oven to 180C Fan. Line a baking sheet with baking paper.
- Brush the naan bread with olive oil on both sides and place on a baking sheet.
- Heat the oil in a saucepan. Add the onion and fry for 5 minutes.
- Add the garlic and fry for 10 seconds. Add the tomatoes and tomato puree and seasoning.
- Bring up to the boil, simmer for 10 minutes until reduced.
- Add the basil. Spread over the naan breads.
- Top with tomatoes, cheeses and onion.
- Bake for 16 to 18 minutes until the cheese has melted. Drizzle over a little pesto and basil leaves before serving.
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