Prosciutto and Crème Fraiche Topped Naan
Prosciutto and Crème Fraiche Topped Naan
SERVES 1
15 MINS PREP
4 MINS COOK
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Tailored to Taste
This sounds so simple that you will be amazed by how delicious and moreish it is. Much lighter than a pizza but just as satisfying. You can use any other type of ham or any of the other naans from The Spice Tailor range. This is one version of the naan/pizza, there are others on our website, but once you start you won’t be able to stop yourself creating your own!
Ingredients
- 1 pack of The Spice Tailor Plain Flame Baked Naan
- 2 tbsp crème friache
- ¼ small onion, finely sliced
- 4-5 strips of prosciutto or as much as you like
- Handful of rocket
- 1 tbsp lemon juice
- Salt and freshly ground black pepper to taste
Method
- Preheat the oven to 180°C (Fan 160°C/Gas Mark 4).
- Place the onions in a small bowl along with the rocket and squeeze over the lemon juice, season, mix well and leave to marinate for 10 minutes.
- Spoon the crème fraiche over the naan and spread around, leaving a 1½-2cm border all around. Season lightly with salt and a good amount of black pepper. Drape the prosciutto over the top and place in the oven. Cook for 3-4 minutes or until the borders are just crispy.
- Take out of the oven and scatter over the red onions and rocket and serve hot.
Tailored to Taste
This sounds so simple that you will be amazed by how delicious and moreish it is. Much lighter than a pizza but just as satisfying. You can use any other type of ham or any of the other naans from The Spice Tailor range. This is one version of the naan/pizza, there are others on our website, but once you start you won’t be able to stop yourself creating your own!
Ingredients
- 1 pack of The Spice Tailor Plain Flame Baked Naan
- 2 tbsp crème friache
- ¼ small onion, finely sliced
- 4-5 strips of prosciutto or as much as you like
- Handful of rocket
- 1 tbsp lemon juice
- Salt and freshly ground black pepper to taste
Method
- Preheat the oven to 180°C (Fan 160°C/Gas Mark 4).
- Place the onions in a small bowl along with the rocket and squeeze over the lemon juice, season, mix well and leave to marinate for 10 minutes.
- Spoon the crème fraiche over the naan and spread around, leaving a 1½-2cm border all around. Season lightly with salt and a good amount of black pepper. Drape the prosciutto over the top and place in the oven. Cook for 3-4 minutes or until the borders are just crispy.
- Take out of the oven and scatter over the red onions and rocket and serve hot.
Keep this recipe for later
EMAIL ME A PRINT COPY
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