Ingredients

225g lean lamb or beef mince
1-2 teaspoons garlic salt or granules (available at most supermarkets)
2 tablespoons freshly chopped flat-leaf parsley
1-2 tablespoons Worcestershire sauce
4 plain mini naan breads
4 tablespoons tomato purée or passata
½ x 280g jar prepared roasted peppers, drained and sliced or roughly chopped
1 x 125g tub mini mozzarella cheese balls, or any stringy cheese of your choice, torn
4 teaspoons olive oil
Small basil leaves, to garnish

Method

In a large bowl mix together the mince, seasoning, herbs and Worcestershire sauce. Shape into 16 small meatballs, roughly the size of a walnut.
Heat a large non-stick frying pan and dry fry the meatballs for 3-4 minutes on both sides until brown. Remove from the pan with a slotted spoon
Preheat the oven to 200°C, 180°C Fan, Gas Mark 6.
Place the naan breads on a baking sheet and spread each one with 1 tablespoon tomato purée. Top with the roasted peppers, meatballs and cheese. Drizzle over the olive oil.
Bake in the oven for 10-15 minutes until the base is crispy and the cheese has melted.
Garnish with the basil leaves and serve immediately with a crisp salad.