Indian-style naan pizza
Serves 4
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.
4 tablespoons tomato paste
2 tablespoons peanut or canola oil
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
½ teaspoon salt
1 garlic clove — minced
4 naan breads
A large handful of baby spinach leaves — rinsed and dried
20 large uncooked shrimp — peeled and deveined
2 tablespoons finely diced red onion
10 oz (280g) cottage cheese
2 small red chilies — deseeded and finely diced
A handful of cilantro (fresh coriander) leaves
PREHEAT the oven to 450°F/230°C. 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.
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