Preparation time: 15 minutes
Cooking time: 6 minutes
1 tbsp olive or vegetable oil
120g (4½oz) closed cup or chestnut mushrooms, sliced
4 spring onions, chopped
4 mini naan breads
4 tsp tomato purée
2 tsp mixed dried herbs
80g (3oz) grated mozzarella or Cheddar cheese
Basil leaves, to garnish (optional)
1 Preheat the oven to 200°C/R6.
2 Heat the oil in a frying pan and cook the mushrooms and spring onions for 3-4 minutes, until softened.
3 Arrange the naan breads on a baking sheet. Spread 1 tsp tomato purée over each one, then sprinkle the dried herbs on top. Share the mushroom mixture between them, spreading it out evenly, then sprinkle with the cheese.
4 Bake for 5-6 minutes. Serve the pizzas scattered with a few basil leaves, if you like.
Cook’s tips: You can also use white or wholemeal pittas instead of naan breads.