Pepperoni Naan Pizza

An easy flatbread pizza made with a quick blender sauce and a lot of love

Ingredients:

• 1x 15-ounce (425 g) of San Marzano tomatoes
• 12-15 basil leaves
• 3-4 cloves of garlic
• ¼ cup (60 ml) olive oil, plus more to brush tray
• Salt and pepper to taste
• 1 cup (227 g) low moisture mozzarella, grated
• 7 ounces (198 g) good quality pizza pepperoni

Method:

Preheat oven to 350 F (175 C).

In a blender, add the can of tomatoes, basil, garlic, and olive oil. Season with salt and pepper. Blitz on high until the sauce is smooth and flecks of green appear throughout. This will make extra sauce that you can keep in your fridge, or freeze for later use.

Place naan on a parchment lined sheet tray brushed with oil.

Spoon sauce over naan to coat edge to edge.

Sprinkle mozzarella from edge to edge.

Fully cover pizzas with pepperoni.

Bake in the oven until the bottoms have crisped up, and the cheese is melted, about 6-8 minutes.

Serve immediately.