Store-bought naan breads make a great base for this lamb-loaded riff on pizza.
4 store-bought naan breads
⅓ cup Greek style yoghurt
1 small red onion, thinly sliced into rounds
2 tbsp melted coconut oil
250g lamb mince
2 tsp quality madras curry powder
1 tsp ground cumin
1 tsp ground coriander
1 cup store-bought spicy Indian mango pickle
2 cups red vein sorrel or baby chard leaves, to serve
1. Preheat the oven to 220C fan-forced (240C conventional). Place the naan breads on two large baking trays lined with non-stick baking paper. Spread with yoghurt.
2. Toss the onion in half the oil and season with salt and pepper. Scatter over the yoghurt and place in the oven for 15 minutes, or until golden and lightly charred.
3. Meanwhile, heat the remaining tablespoon of oil in a large non-stick frying pan. Add the mince and spices and cook for 6-8 minutes, breaking up any large lumps with a wooden spoon. Season with salt and pepper.
4. Serve the naan pizza topped with mince, mango pickle and red vein sorrel leaves.