Fusion foods are some of the best: taking the best bits of one food culture and merging it with another. In this recipe designed for fitness guru Omar Isuf, SORTED takes a homemade naan bread recipe and then uses that as a base to make an awesome pizza.
Warm the milk up slightly (to about same temperature as your body), then add the sugar and yeast. stir and leave to one side for 5 minutes. Weigh all the other bread ingredients into a bowl. stir in the warm yeasty milk and form into a dough ball.
Knead for at least 10 mins, then place into a bowl, cover with clingfilm and allow to prove in a warm place for up to an hour.
Heat up a frying pan and flash fry the lamb mince for 2-3 minutes, adding all the spices and salt as you cook. If the pan ends up with too much liquid then drain this off to continue frying. Drain off any extra fat from the lamb and leave to one side.
Finely dice the red onion and cut the paneer into chunks.
Preheat the oven as hot as it will go and have a baking tray heating up in the oven too.
Divide the dough into four and roll out into flat breads about 1cm thick.
Spread the chutney over the centre of the dough, scatter with the onions, lamb and cheese. Transfer the pizzas to the hot baking tray and bung it into the oven for 8-10 minutes until the bread is cooked and golden around the edges and the lamb is sizzling.
Chop up the cucumber, mint and clove of garlic before stirring it through the yoghurt to make a raita and season well with salt and pepper.
Serve the cooked naan pizza with a dollop or two of the raita, some ripped fresh coriander and thin slices of chilli. Makes 4