Serve up this food truck inspired recipe from the comfort of your own kitchen.


  • 2 Plain naans
  • 2tbsp Flat-leaf parsley chopped
  • 1tbsp Capers roughly chopped
  • 1 Garlic clove finely chopped
  • 1tbsp Olive oil
  • 180g pack of sweet chilli beetroot cut into wedges
  • 55g Pepperoni
  • 125g ball of Mozzarella torn into pieces
  • Freshly ground black pepper


  • STEP 1

    Preheat the oven to 220°C/Gas Mark 7.

  • STEP 2

    Arrange the naans on a baking sheet.

  • STEP 3

    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.

  • STEP 4

    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.

Recipe and image courtesy of Love Beetroot,