Indian-inspired naan pizzas
A marriage of international cuisines, this simple dinner takes the basis of Italian pizza and revitalises it with the flavours of India. Ready in just 25 minutes, it's a combination of takeaway classics for a Friday night dinner that's sure to deliver.
Preheat the oven to gas 7, 220°C, fan 200°C. Heat 1 tbsp olive oil in a large frying pan over a medium heat. Fry 100g sliced cavolo nero kale for 4-5 mins until just wilted; set aside. Toss 200g diced paneer with 1 tbsp mild tandoori curry powder to coat, then fry for 2 mins each side until just browned; remove from the heat.
Arrange 4 garlic & coriander naans on 2 large baking sheets and spread each with 50g tomato and chilli pasta sauce. Divide the cavolo nero, 100g grated extra mature Cheddar, 100g sliced red onion and the paneer between them. Bake for 8-10 mins until golden and the Cheddar has melted.
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