If you’re looking for a supper that will only take 20 minutes and is just as delicious as it is easy, naan pizzas with buffalo mozzarella, smoked trout and capers is the answer. This dish is a fun and unexpected way to use fish, which is perfect with light naan bread.
Naan pizzas with buffalo mozzarella, smoked trout and capers
- 2 store-bought naan breads
- olive oil
- 2 x 150g drained and torn balls buffalo mozzarella/fior di latte
- 45ml (3 tbsp) drained capers
- salt and freshly ground black pepper
- 100g trout ribbons
- fresh basil leaves
- a side of lemon wedges
Preheat the oven to 180°C.
Place naan breads on a baking sheet and drizzle each with olive oil. Top the naans with drained and torn balls buffalo mozzarella/fior di latte and sprinkle with drained capers. Season well with salt and freshly ground black pepper and pop in the oven, 10 minutes, until the mozzarella is melted.
Top the pizzas with trout ribbons, fresh basil leaves and a side of lemon wedges for squeezing.
ALSO SEE: Salmon fishcakes with creamy tzatziki
Recipe and styling by Claire Ferrandi