Salami & Capsicum Pizzas

Salami and Capsicum Pizzas

Swap out pizza bases for naan bread to create the perfect pizza for your lunches for the week!


  • 4 slice salami, cut into strips
  • 8 kalamata olives, pitted, sliced
  • 1/2 tsp dried basil (for quick tomato sauce)
  • 1 green capsicum, sliced
  • 4 button mushrooms, sliced
  • 2 tbs extra virgin olive oil (for quick tomato sauce)
  • 1/4 tsp dried chilli flakes (for quick tomato sauce)
  • 1/2 tsp dried oregano (for quick tomato sauce)
  • 400g can diced tomatoes (for quick tomato sauce)
  • 2 tbs white wine
  • 1 1/2 cup pizza cheese blend
  • 1 garlic clove, crushed, for quick tomato sauce
  • 4 naan breads
View Method Salami & Capsicum Pizzas


  1. Preheat oven to 220°C.
  2. To make the tomato sauce, combine all ingredients for the sauce in a saucepan. Bring to the boil over medium-high heat. Reduce heat and simmer for 15 minutes or until slightly thickened. Use a stick blender to purée to your desired consistency.
  3. Place naan breads onto baking trays. Spread each bread with 11/2 tbs sauce and scatter with 11/2 tbs pizza cheese. Top with salami, olives, mushroom and capsicum. Scatter over remaining pizza cheese.
  4. Bake for 10-12 minutes or until golden and bubbling, swapping trays halfway through cooking time. Slice pizzas in half and serve.
View Ingredients Salami & Capsicum Pizzas
View Method Salami & Capsicum Pizzas
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