About this recipe:For an alternative pizza with a difference: crispy spiced lamb, baked, shredded and served on a naan bread base with Indian spiced tomato sauce, peppers, mushrooms and cheese. Serve with salad for a substantial meal or eat on its own for a lunchtime snack.
good pinch each ground cumin, coriander and garam masala
salt and pepper to taste
For tomato sauce base
1 tablespoon oil
1/2 onion, very finely chopped
125g chopped tinned tomatoes
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon garam masala
2 naan breads
250g cubed paneer cheese or 1 ball mozzarella, drained and sliced thinly
1 small onion, sliced into half rings
4 chestnut mushrooms, sliced
2 pieces chargrilled peppers from jar, sliced
olive oil, as needed
mint for garnish (optional)
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Method Prep:10min › Cook:1hr › Ready in:1hr10min
Preheat the oven to 180 C / Gas 4. Score the lamb and rub with oil and rub spices on all sides. Season with salt and pepper. Place on a baking tray lined with foil.
Bake until no longer pink at the centre and starting to crisp, about 35 minutes.
Remove from the oven and allow to cool. When cool enough to handle, shred into pieces with a fork or chop finely. Set aside.
Meanwhile, prepare the tomato sauce. Heat a saucepan with 1 tablespoon oil. Add the onion and cook until translucent. Add the tomato, salt and pepper to taste and spices. Mix well and simmer for 20 minutes. Cool.
To assemble the pizza : Spread 1/2 the tomato mixture across the naan bread base. Add the cheese, followed by the onion, mushrooms and peppers. Scatter over the lamb and drizzle a small amount of oil over the top. Repeat with the remaining naan.
Bake in a preheated moderate to high oven until the cheese has melted and the lamb is crispy, about 20 minutes.
Remove from the oven and drizzle a little olive oil if needed and scatter with mint to garnish (optional).