Family and Kids

  • 2 plain naan breads
  • 200 g (7 oz) ready-made tomato sauce for pasta
  • 100 g (3½ oz) cherry tomatoes, halved
  • 150 g (5 oz) mozzarella cheese, thinly sliced
  • 50 g (2 oz) pepperoni, thinly sliced
  • 1 tablespoon olive oil
  • salt and pepper
  • handful of basil leaves

Lay the naan breads, side by side, in a shallow roasting tin and spread with the tomato sauce.

Scatter with the tomatoes, mozzarella slices and pepperoni. Drizzle with the oil and season lightly with salt and pepper. Place on the upper rack of the halogen oven.

Set the temperature to 200°C (392°F) and cook for 6–8 minutes until the cheese is melting. Serve scattered with basil leaves.

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