This is a surprisingly decent way to emulate the quick-baked, thin crust pizza you normally get with a wood-burning oven. However, a word of warning to my Italian readers – you’ll probably consider the following recipe a travesty to Italian cuisine!

First, start by turning on your oven to the grill position and leave to heat up. In the meantime, on a baking sheet place a store-bought naan bread (the plain, pre-packaged, prebaked variety works well). Brush on 1 tbs thick, good-quality Italian tomato sauce, followed by 1tsp basil pesto. I also like to use a little flaked chilli. Spread on some grated cheese (mozzarella is best). Sprinkle with herbes de provence (dried parsley, oregano, thyme).

Place under the hot grill till the cheese bubbles and the bread starts to brown nicely (if your oven is hot this will take about 2 minutes). Drizzle with olive oil and scatter small basil leaves overtop. Cut into slices and eat straight away.