Peckham Pizza 

• 2 naan breads
• 500g minced meat
• 1 large onion, finely chopped
• 4 tomatoes
• 1/2 teaspoon of taco spice (or more)
• 1/2 sprig of fresh coriander
• 1 cup of Ricotta cheese
• 1 cup of grated mozzarella cheese (optional)

Preheat the oven to 180C. Soften the onion in a little oil then add the minced meat. Stir it, breaking it up until it is all browned. Meanwhile, skin the tomatoes by covering them with boiling water and leaving a for a few minutes. Drain them then cover with cold water for a further minute. Rub the skins off, quarter them and remove the seeds. Blend to a paste in a blender or chop finely.

When the meat is browned, add the spices and cook, stirring, for 30 seconds or so. Add tomatoes and let cook for around 10 minutes on a medium heat, stirring occasionally. Check the seasoning and adjust to taste.

Spread the ricotta cheese + the topping + small piece of fresh coriander (+ mozzarella cheese) over each naan, making sure to really press it down and spread it right out to the edges. Cook for around 10 minutes, until the edges of the naan are nice and crisp.