Potato Pesto Naan Pizzas

Naans provide a perfect base for all your favourite toppings, joy for the whole family. This one is topped with aromatic basil pesto, new potatoes (popular in Rome!) and creamy mozzarella.

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Ingredients

naan 2
green pesto 100 g
tinned new potatoes 300 g (sliced)
mozzarella cheese ball 125 g (torn)
mixed leaf salad 120 g

Method

Preheat the oven to 200°C/180°C fan.
Drain and thinly slice the potatoes. If you don't have tinned potatoes, then simply boil your potatoes in salted water until tender, around 10 minutes, then slice and use the same way as you would the tinned potatoes. Tear the mozzarella into small pieces.
Line a large baking tray with baking paper. Place the naans on the tray, divide the pesto, the potatoes and the torn mozzarella.
Finish each naan with a generous glug of oil.
Place in the oven for 10-12 minutes until the potatoes have warmed through and the mozzarella has melted.
Plate up and serve with the mixed leaf salad. Enjoy!

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Potato Pesto Naan Pizzas

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