We're not suggesting this naan bread pizza is remotely authentic but it is clever way of getting that quick pizza hit and is funky, too. It makes great Friday night food and goes well with beer.


  • Tomato Topping (enough for three bases)

  • 150 ml passatta

  • 3 tablespoons sundried tomato paste

  • 2 cloves garlic, crushed

  • 1 teaspoon sugar

  • salt and pepper

  • Topping

  • 1 mini naan bread

  • 1 x 280g jar artichokes in oil, drained

  • 3 tablespoons fresh parsley, chopped

  • Salt and pepper

  • 25g Roquefort cheese, sliced thinly


  • 1.

    To make the basic tomato topping, mix the passatta, tomato paste, garlic, sugar together, and add seasoning. Spread the tomato mixture over the top of the pizza base leaving a 2cm gap around the edge. It is now ready for its topping.

  • 2.

    Spread the tomato base over the naan bread leaving a 2cm gap around the edge. Scatter some artichokes and parsley over the tomato base. Season with little salt and pepper and sit slices of cheese on top.

  • 3.

    Bake in preheated oven at 200 degrees celsius for about 10 mins until golden brown and base is crispy.

Nutritional information

Nutritional analysis per serving (1 servings)

  • Energy 584kj
  • Fat Total 34g
  • Saturated Fat 5g
  • Protein 20g
  • Carbohydrate 68g
  • Sugar 15g
  • Sodium 2043mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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