4 naan breads

250 g (1 cup) passata

1 tsp garlic granules

1 tsp dried oregano

200 g (7 oz) grated mozzarella

1 red onion, thinly sliced

60 g (2 oz) pepperoni, sliced

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Preheat oven to 220°C (425°F) and place two baking sheets inside to heat up.
In a small bowl, mix together passata, garlic granules, and oregano to make the pizza sauce.
Spread the sauce evenly over each naan bread.
Sprinkle grated mozzarella over the sauce.
Add toppings such as sliced red onion and pepperoni (or your preferred toppings).
Carefully remove the hot baking sheets from the oven and place the naan pizzas on them.
Bake for 10 minutes, or until the cheese is melted and bubbling and the naan edges are crisp.
Slice and serve immediately with a green salad or garlic bread if desired.

Preheating the baking sheets helps create a crispier naan base.

Swap pepperoni for ham, chicken, or vegetables for different flavor combinations.

Use garlic or cheese-flavored naan for extra taste.

To make ahead, assemble pizzas and refrigerate until ready to bake.

Leftovers can be stored in the fridge for up to 2 days or frozen before baking for up to 2 months.