| | Potato, pea & herb naan pizza
Potato, pea & herb naan pizza
Potato, pea & herb naan pizza 4.3-5 9
  • Calories: 3126 kj
  • Fat: 36g
  • Carbohydrates: 28g

How to Make:

  1. Preheat oven to 230°C. Line 2 baking trays with foil. Place the potatoes in a large saucepan and cover with plenty of boiling water. Bring to boil and cook for 8-10 minutes or until just tender. Drain and return to the saucepan.
  2. Meanwhile, cook the peas in small saucepan of boiling water for 2-3 minutes or until tender. Drain and set aside.
  3. Add olive oil spread, garlic, curry powder and salt to potatoes and use a fork to roughly mash until potatoes just break up. Gently stir in peas.
  4. Place naan on lined trays. Brush each with 2 teaspoons of oil and spread with 1 tablespoon of mango chutney, leaving a 2.5cm border around the edge. Spread potato mixture evenly over chutney.
  5. Combine remaining oil and cumin and drizzle over each pizza. Bake in preheated oven for 8-10 minutes or until crisp and golden around the edges.
  6. To serve, combine remaining chutney and yoghurt in a bowl. Cut pizzas into 4, top with yoghurt mixture, and sprinkle with mint to serve.
Time for preparing:
20 min.


  • 3 large (about 700g) sebago (brushed) potatoes, peeled, cut into 3cm pieces
  • 450g fresh peas, shelled
  • 30g (1 1/2 tablespoons) extra virgin olive oil spread (Bertolli brand)
  • 1 garlic clove, crushed
  • 2 1/2 teaspoons Madras curry powder
  • 1/4 teaspoon salt
  • 4 herb naan breads (Indian Bread Bakery brand)
  • 100ml olive oil
  • 180g (1/2 cup) Bengal hot mango chutney
  • 1 teaspoon ground cumin
  • 1 x 200g container thick natural yoghurt
  • 1/4 cup finely shredded fresh mint