Earthy flavoured beetroot for Autumn nights

As the light gives way to darker evenings as Autumn colours dominate our gardens, the earthy tastes and flavours of seasonal colours become stronger and more demanding of our attention and appetites. To get us in the mood, here is a recipe from to whet your appetites. A modern twist see naan bread replacing the more familiar pizza base as the base.

Naan pizza bread with beetroot
Naan pizza bread with beetroot

Naan bread pizza with Sweet Chilli Beetroot, parsley, capers, pepperoni & mozzarella

Try this quick alternative to a regular pizza, which uses naan bread as a base and Sweet Chilli Infused Beetroot for bags of taste.

Serves: 4 or 2 as a starter/light lunch
Preparation time: 10 minutes
Cooking time: 10-12 minutes

2 plain naan bread
2 tbsp chopped flatleaf parsley1 tbsp capers, roughly chopped
1 small garlic clove, finely chopped
1 tbsp olive oil
180g pack beetroot, cut into wedges (perhaps Sweet Chilli from M&S)
55g pepperoni
1 x 125g ball mozzarella, torn into pieces
freshly ground black pepper.

What to do

* Preheat the oven to 220°C/200°C/gas 7.
* Arrange the naan on a baking sheet.
* In a small bowl, mix together the parsley, capers, garlic and oil, then divide between the naan and spread all over with the
back of a spoon.
* Top each naan evenly with the Sweet Chilli Beetroot, pepperoni, and mozzarella. Grind over a little black pepper and bake
in the hot oven for 10-12 minutes until the naan is crisp and the cheese is melted.

Serve immediately.


I am a freelance journalist and published author focusing on food and drink; business startups and enterprise, culture and travel. In 2019 I graduated with a Masters degree in Food Culture, Communication and Marketing from the University of Gastronomic Sciences in Pollenzo, Italy. I have chaired many conferences and meetings, spoken at conferences and events and often appear on radio and TV talking most about food, the business of food and being an entrepreneur.

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