Ingredients:

  • 4 mini naan breads (approx. 340g)
  • 2 tbsp olive oil
  • 1/2 cup thick tomato marinara sauce
  • 1.5 cups shredded low-moisture mozzarella cheese (170g)
  • 24 slices mini pepperoni (60g)
  • 1/4 cup finely diced green bell pepper (15g)
  • 1 tsp dried oregano

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Arrange the mini naan breads on the baking sheet and lightly brush the edges with olive oil to prevent drying.
  3. Spread 2 tbsp of thick marinara sauce onto each naan base, leaving a small border around the edges.
  4. Sprinkle shredded mozzarella evenly over the sauce layer.
  5. Top the cheese with mini pepperoni slices and diced green bell peppers, then finish with a dusting of dried oregano.
  6. Bake for 8–10 minutes, or until the cheese is melted and bubbling, avoiding over-browning.
  7. Remove from the oven and let cool on the pan for 5 minutes, then transfer to a wire rack to reach room temperature.
  8. Place the pizzas in an airtight container and refrigerate for at least 1 hour to set the fats and starches.