Recipe : NAAN-PIZZA’ WITH PORK PEPPERONI SALAMI IN BUTTER MASALA

INGREDIENTS:

250-350g Meisterwurst Pork Pepperoni Salami— Slice Rounds cut into half
100 g Mixed Red &Green Bell Peppers—slivers
1 large red Onion—finely sliced
5-6 small / mini Garlic-Coriander Naans (Indian Flatbreads)—readily available
8 tbsp Bottled / Packaged Ready Made 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 Yogurt)
Olive Oil
Salt to taste
For the Yoghurt Raita –

1 Cup Fresh Yoghurt /Curd or Dah
½ Onion—finely chopped
½ Cup Cucumber—peeled & finely chopped
1-2 Green Chillies—deseeded & chopped tiny
2 tbsp Fresh Coriander/Cilantro—finely chopped
½ tbsp Cumin Powder—optional
Salt to Taste
Method-

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 ready made 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

PORK CHORIZO SAUSAGES IN A TANGY-HOT GOAN CURRY”