Makes: 2-4 servings
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Recipe Note:

  • Make it Gluten Free: use gluten-free naan bread
BLOG DK6 A0622

Recipe Development, Photography and Food Styling by: Quin Liburd

Ingredients:

2 large Tandoori naan flatbreads
Olive oil, for drizzling
½ cup pizza sauce
1 cup shredded mozzarella cheese
½ cup pitted/halved green olives
¼ cup pepperoni slices
2 teaspoons dried oregano, divided
1 teaspoon crushed red pepper flakes, optional
Sir Kensington’s Chile Lime Crema

Instructions:

  1. Preheat the oven to 425°F and line a large baking sheet with foil.
  2. Lay both naan bread pieces on foil and brush with olive oil.
  3. Spread pizza sauce evenly over naan bread. Then sprinkle an even amount of cheese on top of naan breads. Add olives and pepperoni slices.
  4. Sprinkle oregano and crushed red pepper flakes on top, if desired.
  5. Bake pizzas for 10 minutes or until the cheese is melted and naan bread is golden brown.
  6. Slice and drizzle pizzas with Sir Kensington’s Chile Lime Crema.