• 4 mini plain naan breads
  • 4 tsp Italian passata
  • 1 yellow pepper
  • 100 g cherry tomatoes, sliced
  • 125 g mozzarella, drained and torn into pieces
  • 1 tsp dried oregano


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4. Put the naan breads on a baking sheet.

  2. 2

    Spread 1 teaspoon of passata over each of the mini naan breads. Top with the sliced pepper and tomatoes, then add the torn mozzarella. Sprinkle over the dried oregano.

  3. 3

    Bake in the preheated oven for 15 minutes, until the edges of the naan breads are golden and the mozzarella has melted.

Nutritional Details

Each serving provides
  • Energy 950kj 227kcal 11%
  • Fat 7.5g 11%
  • Saturates 3.1g 16%
  • Sugars 4.9g 5%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 0kj/0kcal

Each serving provides

0.0g carbohydrate 0.0g fibre 0.0g protein

Show us how you cook it!
Back to top