- Pre-heat the grill to high. Tip the tomatoes into a fine metal sieve. Give them a good mix with a spoon to remove all of the excess liquid. You want it nice and chunky so the pizzas don’t go runny. Make a bloody /virgin Mary with the juices!
- Pop the naan bread onto a grill rack and grill the top side for 1 minute. Remove from the oven and flip the breads over. The underside of the naan is slightly curved and will hold the toppings better.
- Spread the thick tomatoes over the naan breads and season well with salt and pepper. Sprinkle half the cheese over each naan and then top with the salami. Add the remaining cheese and a pinch of chilli flakes. Grill for 2-3 minutes until the cheese is melted and golden. Serve immediately.
2 plain naan (130g each)
1 x 400g tin chopped tomatoes
120g grated mozzarella
50g Italian salami slices
Chilli flakes to serve
Salt and pepper