INDIAN-STYLE STREET FOOD INSPIRED ‘NAAN-PIZZA’ WITH PORK PEPPERONI SALAMI IN BUTTER MASALA

Ingredients

250350 g Meisterwurst Pork pepperoni Salami— Slice Rounds cut into half

100 g Mixed Red & Green Bell Peppers—slivers

1 large red Onion—finely sliced

56 small / mini Garlic-Coriander Naans (Indian Flatbreads)—readily available

8 tbsp Bottled / Packaged Readymade Butter Masala Sauce—Chicken or Paneer—available online & in supermarkets

150 g Mozzarella Cheese—grated

½ cup Coriander (Cilantro) – finely chopped

1 cup Indian Raita (Chilled Yoghurt)

Olive Oil

Salt to taste

For the Yoghurt Raita

1 cup Fresh Yoghurt /Curd or Dahi

½ Onion—finely chopped

½ cup Cucumber—peeled & finely chopped

12 Green Chillies—deseeded & chopped tiny

2 tbsp Fresh Coriander/Cilantro—finely chopped

½ tsp Cumin Powder—optional

Salt to Taste

Recipe

Preheat the Oven to Grill on medium—line a baking tray with aluminum foil—place the Pork Pepperoni Salami Slice Rounds that are halved, on- ions & bell peppers—drizzle with Olive oil

Grill for about 12-13 mins or until all items are cooked

Take out the readymade naans (Indian Flat- breads) from their packaging—spoon & spread the bottled / packaged readymade Butter Masala Sauce onto each naan generously—place on a separate baking tray

Portion the cooked mix of Pepperoni Salami, on- ions & peppers onto the naans—spread the Mozzarella shreds over each naan

Put the topped up naans back into the oven & grill for another 6-8 mins or until the cheese is melted & the naans are golden & crisp around the edges

Remove from the grill & cool so that it becomes easy to handle

Drizzle with the chilled & refreshing Raita— garnish with the chopped coriander & serve immediately

FOR THE YOGHURT RAITA

Chill the Yoghurt/Curd—add salt & cumin pow- der—whisk to a smooth consistency

Add the chopped onions, green chillies, cucumber & coriander—Stir together gently