Looking for an quick pizza recipe? This indian inspired naan version is full of flavour and uber quick to pull together. A good way to load up on vegetables and goodness. Each naan serves one. If you're a total baller you can probably manage more. Mix and match your toppings and let us know the best combinations.
Put the butter into a small bowl and add the curry powder. Melt in the microwave (or in a pan over a burner) and stir together. Heat the passata and stir half of the butter into the sauce. Leave it to cool slightly.
Slice the mushrooms. Deseed and thinly slice the green pepper. Peel and thinly slice the onion. Add half of the remaining butter to a frying pan over a medium high heat and throw in the mushrooms, peppers and onion. Fry for 5 minutes, stirring to make sure nothing burns.
After 5 minutes add the spinach, almond flakes and sultanas. Stir until the spinach is just wilting, then remove from the heat.
Preheat the oven to 220ºC. Spread the tomato sauce over the 2 naan, then spoon over the vegetable topping. Grate the parmesan over each naan, then crumble the paneer over. Cook in the oven for 5 minutes, until the paneer is beginning to brown. Serves 2