Indian-style naan pizza
Indian naan bread topped with a tomato-curry sauce, shrimp, baby spinach, red onion, fresh chili, and cottage cheese, baked until golden and garnished with cilantro.

2 tablespoons tomato paste
1 tablespoon canola or peanut oil
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground turmeric
¼ teaspoon salt
½ clove garlic—minced
2 naan breads (approximately 10 oz/300g)
A handful of fresh baby spinach leaves— rinsed and dried
10 large raw shrimp—peeled and deveined
1 tablespoon finely diced red onion
5 oz (150g) cottage cheese
1 small red chili—deseeded and finely diced

A small handful of fresh cilantro leaves

PREHEAT the oven to 230C/450F. MIX together the tomato paste, oil, cumin, coriander, turmeric, salt and garlic in a small bowl. SPREAD the mixture evenly over the naan breads. ARRANGE the spinach leaves on top, then place five shrimp on each naan. SPRINKLE with the onion, then put dollops of the cottage cheese evenly on top (about a heaped teaspoon per dollop). SPRINKLE with the chili, place on a baking tray, and bake for 10 minutes. GARNISH with the fresh cilantro leaves and cut each in half to serve.

Variations: Use whole wheat pita bread instead of naan bread. Instead of shrimp use diced chicken, scallops, chickpeas or good quality canned tuna or salmon. Use paneer cheese cut into small cubes instead of cottage cheese.