An Indian inspired pizza that's ready in 30min, midweek meals don't get easier or tastier than this!
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Cal/Serv:
682
Ingredients
1
red onion, thinly sliced
1/2Tbsp.
caster sugar
1Tbsp.
white wine vinegar
250g
lamb mince
4Tbsp.
mild curry spice paste, we used Patak’s
150g
frozen peas
125g
coconut yogurt
4Tbsp.
mango chutney, we used Geeta’s
4
x garlic and coriander naans
Large handful coriander, roughly chopped
Directions
Step 1Preheat grill to high. In a non-metallic bowl mix onion, sugar and vinegar. Set aside.
Step 2In a large pan over high heat brown mince all over, breaking up clumps with a wooden spoon. Turn down heat and stir through spice paste and some seasoning. Cook for 5min, stirring occasionally. Stir in peas and cook for 2min until defrosted.
Step 3Meanwhile, reheat naans under grill for 2min per side.
Step 4To assemble the pizzas, spread 1/4 of the yogurt on top of each naan. Top with the lamb mixture, then dollop on the mango chutney. Sprinkle over red onion and coriander. Serve.
GH Tip:
No white wine vinegar? No problem. Swap out for cider vinegar, lemon or lime juice.
No naans? No problem. Swap out for flatbreads or tortillas.
No coconut yoghurt? No problem. Swap out for normal.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
