Preheat your oven to 350°F / 175°C. 2. Prepare the slaw: In a medium bowl, whisk together 2 tsp (10 ml) of the oil, the mango chutney, and cider vinegar.
Add the broccoli slaw, toss well to coat, and season with salt and pepper.
Set aside to marinate. 3.
Cook the potatoes: In a separate bowl, toss the thinly sliced potatoes with the remaining 1 tsp (5 ml) of oil and the curry powder.
Season with salt and pepper.
Spread the potatoes in a single layer on a baking sheet and bake for 5-6 minutes, until they begin to brown at the edges.
Remove from the oven and set aside. Increase the oven temperature to 425°F / 220°C. 4. Make the 'sauce': Pour the lentil soup into a fine-mesh strainer, pressing gently to drain off the excess liquid.
Transfer the thickened lentils to a bowl and stir in the frozen peas. 5. Assemble the pizzas: Spread one-quarter of the lentil and pea mixture evenly over each naan.
Arrange the pre-cooked potato slices on top. 6.
Bake: Place the naan pizzas on a baking sheet and bake for 10-12 minutes, until the naan is hot and crisp and the potatoes are tender and browned. 7.
Serve: Remove the pizzas from the oven and top generously with the marinated broccoli slaw before serving immediately.
Don't skip straining the soup! Removing the excess liquid is key to preventing a soggy pizza base.
Add a dollop of dairy-free yogurt or a sprinkle of fresh cilantro after baking for a creamy, cooling contrast and a burst of fresh flavor.
