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Preheat the oven to 220°C/Gas Mark 7.
Arrange the naans on a baking sheet.
In a small bowl, mix together the parsley, capers, garlic and olive oil, then divide between the naans and spread all over with the back of a spoon.
Top each naan evenly with the sweet chilli beetroot, pepperoni and mozzarella. Grind over a little black pepper and bake in the hot oven for 10-12 minutes until the naans are crisp and the mozzarella has melted. Serve immediately.