Spicy naan pizzas

Method

1. Preheat a large baking sheet in the oven to 220°C/fan200°C/gas 2. Spoon the salsa over the naan breads, sprinkle with the fennel seeds and top with spoonfuls of the ricotta, the semi-dried tomato and mozzarella, and a few olives.
3. Transfer to the preheated baking sheet and cook for 12 minutes until the base is crisp and the mozzarella is melted. Top with a good handful of peppery rocket and serve drizzled with chilli oil, if you like.