Under 15 minute meals - Taming Twins

Naan Bread Pizza {15 Minute Recipe}

Sarah Rossi — Thu, 30 Jun 2022 09:30:57 +0000

This is the ultimate homemade cheat pizza! Made with store cupboard ingredients, Naan Bread Pizza is a delicious snack, lunch or midweek dinner that the kids (and adults) will love – ready in 15 minutes flat.

We’re all experimenting a little more these days with easy homemade shortcuts in an effort to maximise flavour and nutrition, while also keeping costs low.

These Naan Bread Pizzas prove just how simple really can be the way forward for taste as well as convenience. As soon as I tried these out there was no turning back.

I kid you not – not much more complicated than sticking a bland, unsatisfying frozen shop-bought one in the oven but WAY better value and just delicious!

Why you’ll love this Naan Bread Pizza recipe

Quick and easy

Almost like eating real pizza!

Amazing value for money

How We came up with this recipe

We’re all total converts to a quick homemade pizza recipe because they’re still super convenient and delicious but they’re also fresh tasting and don’t contain loads of preservatives.

I created this recipe with simplicity in mind, so we tested this with passata, garlic and oregano as the pizza sauce, spread over naan breads with a cheesy topping, plus the extra toppings of your choice (my favourite is pepperoni and red onion).

We knew we were onto a winner when we discovered the prep took about 2 minutes and then they cooked perfectly in the oven in 10 minutes, with that same oozing, golden, cheesy topping that we all love so much in pizza.

If you have the energy you can make a side salad for lunch or add some homemade chips for dinner.

But when time is short and tummies are rumbling, these pizzas are always an easy win.

Naan Bread Pizza Ingredients Notes

Naan breads – These come in all shapes and sizes in the supermarket. Just buy what best suits you as this recipe works with them all. You could even try garlic or flavoured ones for a little variety
For the pizza sauce – You will just need passata, garlic powder and oregano. Low cost and healthy!
Mozzarella – If you buy ready-grated you will save yourself loads of time
Toppings – I use red onion and pepperoni but it’s your choice!

How to Make Naan Bread Pizzas

Turn the oven to 220C/425F. Preheat 2 baking sheets.
Make your sauce by mixing the passata, garlic and oregano. Spread over the naan.
Add the cheese and toppings.
Carefully remove to the hot trays, pop your pizzas on and put them back into oven. Bake for about 10 mins until crispy and golden.

Substitutions

Toppings – You can go for your favourites here, such as ham, peppers, cooked chicken – anything goes

Leftovers

In the fridge In the doubtful event of pizza leftovers, you can keep these in the fridge for up to 3 days and reheat again in the microwave or wrapped in foil in the oven.

In the freezer The pizzas freezes quite well too. Defrost them thoroughly before reheating in the microwave or reheat from frozen in the oven. Covering them with foil will stop them from burning at the edges.

Top tip

Naan breads are quite soft, but if you heat your baking sheets in the oven before adding your pizzas top, this will help to crisp up the bases!

More Quick and Easy Family Favourites…

Under 15 minutes

French Bread Pizza

Beef

Mexican Lasagne {Tortilla Bake}

Under 15 minutes

Veggie Loaded Nachos {10 Minute Meal}

Under 15 minutes

Baked Tortellini ‘Lasagne’ {10 Minute Meal}

FAQs

Is naan bread really a good substitute for pizza dough?

I can only urge you to try it and see what you think. We’re going for easy shortcut, delicious taste, and it definitely ticks those boxes – and it is honestly such a good alternative!

There’s also French Bread Pizzas, Pizza Bagels, Puff Pastry Pizza or pittas to try if you like too.

How do I get really crispy pizza bases?

You can cook your naan naked for 5 minutes before adding the topping if you want really crispy bases.

I do sometimes do this, but on the return to the oven with the toppings you need to watch carefully that the edges of the ‘pizzas’ don’t burn as they can get over cooked.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Naan Bread Pizza

A quick and easy prep followed by 10 minutes in the oven, you'll be turning to this delicious cheat's homemade Naan Bread Pizza recipe time and time again.

Course Lunch, Main Course, Snack

Cuisine Family Food

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 676kcal

Author Sarah Rossi

Ingredients

4 Naan bread
250 g Passata
1 tsp Garlic granules
1 tsp Dried oregano
200 g Grated mozzarella

Topping:

1 Red onion
60 g Pepperoni

Metric – Imperial

Instructions

Turn oven to 220C/425F. Preheat 2 baking sheets.
Mix the passata, garlic and oregano. Spread over the naan. Add the cheese and toppings.
Carefully remove to the hot trays, pop your pizzas on and put them back into oven. Bake for about 10 mins until crispy and golden.

Notes

Toppings: You can go for your favourites here, such as pepperoni, onion, ham, peppers, cooked chicken – anything goes

Mozzarella: If you buy ready-grated you will save yourself loads of time

Naan breads: These come in all shapes and sizes in the supermarket. Just buy what best suits you as this recipe works with them all. You could even try garlic or flavoured ones for a little variety

To crisp up: Naan breads are quite soft, but if you heat your baking sheets in the oven before adding your pizzas top, this will help to crisp up the bases! You can also cook your naan naked for 5 minutes before adding the topping if you want really crispy bases. Be careful to watch them to make sure the edges don’t burn

To freeze: The pizzas freezes quite well. Defrost them thoroughly before reheating in the microwave or reheat from frozen in the oven. Covering them with foil will stop them from burning at the edges

Serve with: Chips and salad

Nutrition

The post Naan Bread Pizza {15 Minute Recipe} appeared first on Taming Twins.

Tzatziki {Easy Recipe!}

Sarah Rossi — Tue, 27 May 2025 09:30:00 +0000

Homemade Tzatziki is deliciously creamy and SO easy to make. Make this yoghurt and cucumber sauce as a side dressing or dip alongside lots of heavenly Greek-inspired dishes.

Tzatziki never fails to remind me of Greek holidays! It is the ultimate taste of summer. Make it fresh at home for a quick and easy side dish for meat and veggie main courses, or a dip for flatbreads or pittas.

This Greek-style cucumber yoghurt recipe has herbs and garlic for extra flavour, but it still takes just minutes to throw together.

There’s a simple trick that helps us get Tzatziki perfect every time – follow the tip below!

Why you’ll love this Tzatziki recipe

Fresh and summery dip

SO easy

Fresher, tastier and healthier than shop-bought

Top Tip

To avoid the cucumber making the Tzatziki too watery, there’s a technique I would recommend…

Grate the cucumber and place it in a sieve over a bowl or sink. Sprinkle table salt over and mix a little, then leave it to stand for 10 minutes.

Discard the liquid from the bowl and mix the rest of the ingredients with the cucumber.

This trick helps to draw the excess water out of the cucumber and helps it to stay a little crunchy.

This is an optional step, however I think it’s worth a few extra minutes for better results if you can.

Tzatziki Ingredients

Cucumber – English cucumbers (also known as ‘hot house cucumbers’) are ideal for tzatziki because they don’t have seeds and don’t need to be peeled. They’re also mild in flavour. These are the kind usually found in UK supermarkets. If you’re in the US or in another part of the world, your cucumber may have a thicker, waxy coating, in which case you will need to peel it before grating.
Salt – Simple table salt will do for this job as we’re using this to absorb moisture, rather than flavour.
Greek yoghurt – This recipe works with all types of Greek or natural yoghurt, but I like to use full fat Greek because it’s thicker, creamier and tangier.
Garlic – Peeled and crushed.
Olive oil – Use Extra Virgin Olive Oil for added flavour.
Herbs – Fresh dill and fresh mint make all the difference.
Lemon – Juice only here.

How to make Tzatziki

1. Grate the cucumber, place in a sieve and sprinkle over table salt. Leave for 10 minutes. (Optional step as per the recipe below.)

2. Mix the cucumber with the rest of the ingredients in a bowl. Decorate with olive oil and herbs.

Storing

In the fridge Homemade Tzatziki is best eaten fresh or within a day or 2. However, it will keep up to about 3 days in a sealed container in the fridge. It may need a good stir before serving.

In the freezer This recipe isn’t suitable for freezing.

SErving suggestions…

Under 30 minutes

Easy Lamb Koftas {with Tzatziki}

Under 30 minutes

Fresh Salmon Burgers {with Tzatziki Dressing}

Slow Cooker

Doner Kebab RECIPE {Slow cooker & Air Fryer}

Air Fryer

Air Fryer Greek Chicken Traybake

FAQs

How do you pronounce Tzatziki?

It’s tsaht-zee-kee!

Can I chop the cucumber instead of grating?

Yes, if you’d prefer chunks of cucumber instead of grated, go for it.

Do you have any more easy Greek STYLE dishes?

Yes! Try out my Greek Salad, my 15-minute Orzo Pasta Salad or my quick Halloumi Wraps.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Tzatziki {Easy Recipe!}

Creamy, delicious and so easy to make, this homemade Tzatziki recipe is perfect as a sauce or dip for those summery dishes that need a hint of fresh Greek flavour.

Course Side Dish

Cuisine Mediterranean

Prep Time 15

Total Time 15

Servings

Calories 70kcal

Author Sarah Rossi

Ingredients

1/2 Cucumber
1/2 tsp Table salt
350 g Greek yoghurt
1 Garlic clove Peeled and crushed
1 tbsp Extra virgin olive oil
1 tbsp Fresh dill Finely chopped
1 tbsp Fresh mint Finely chopped
1/2 Lemon Juice only

Instructions

Grate the cucumber and place it in a sieve over a bowl. Sprinkle over the table salt and mix a little. Leave to stand for 10 minutes.
Discard the liquid from the bowl and mix the cucumber with all of the remaining ingredients.
Check for seasoning and add more salt if needed.
Sprinkle with extra chopped herbs and olive oil for decoration if you’d like.

Notes

Type of cucumber: English cucumbers (also known as ‘hot house cucumbers’) are ideal for tzatziki because they don’t have seeds and don’t need to be peeled. They’re also mild in flavour. These are the kind usually found in UK supermarkets. If you’re in the US or in another part of the world, your cucumber may have a thicker, waxy coating, in which case you will need to peel it before grating

Storing: Homemade Tzatziki is best eaten fresh or within a day or 2. However, it will keep up to about 3 days in a sealed container in the fridge. It may need a good stir

Nutrition

The post Tzatziki {Easy Recipe!} appeared first on Taming Twins.

Mexican Style Salad {with Zesty Lime Dressing}

Sarah Rossi — Fri, 12 Aug 2022 09:30:38 +0000

This Mexican Salad is everything we all want in a summer side dish – fresh, colourful, full of texture, flavour and not too much chopping. Not a soggy lettuce leaf in sight!

I don’t know about you, but for me, in the past, side salads have been a bit of an afterthought. Hi LIMP LETTUCE.

I have made it my mission to change that and remind myself that with a bit more imagination (but no more effort, thankfully), we can indeed serve a big bowl of deliciousness up for a vegetarian family meal or as part of a bigger meal when entertaining guests (I’m thinking fajita night or a barbecue for starters).

You can also make this in advance for when friends are over. Always a win.

Why you’ll love this Easy Mexican Salad recipe

Packed with fresh flavour

Budget-friendly and simple

Impressive and colourful!

Sarah’s notes

This is my take on a Mexican Chopped Salad, using some ingredients found in Mexican or Tex Mex cuisines.

I’ve used feta cheese here as it’s the closest I think I can get to ‘white cheese’ used in Mexican dishes.

Did you know that if any kind of yellow cheese is used in a recipe it points to a Tex Mex cuisine rather than Mexican? You can read more about the differences here in an article on Spoon University which is super informative.

All that said, this recipe is also similar in style to the Cowboy Caviar (recently doing the rounds on TikTok), which is Tex Mex cuisine.

Cowboy Caviar (or Texas Caviar) originates from the 1940s when a New York chef, Helen Corbitt, visited Texas and made it as a tongue-in-cheek nod to real caviar!

Healthy Mexican Salad Ingredients

Dressing – This is made up with natural yoghurt, honey, salt and lime juice. The recipe has 2 limes but if it’s looking runny enough with less, just use 1
Mint – You can use coriander if you prefer (which would be more authentic) but I think it’s the food of the devil, sorry
Salsa – We’re using the fresh kind, from the fridge section, rather than long-life jars
Black beans – Be sure to drain and rinse these before adding
Jalapeños – The quantity for these are to your own taste

How to make a Mexican SAlad bowl

Chop everything and add to the bowl.
Make the dressing but leave in a separate small bowl or jug. Add just before serving and mix well.
Sprinkle tortilla chips, feta and mint on top.

Make in advance

The fact you can get this all set to go ahead of time is one of the reasons I love it.

Simply do all of the chopping in advance, then cover the bowl well and refrigerate until it’s time to serve.

At this point, add the dressing, tortilla chips and feta.

Spice level

The addition of the jalapeños gives it a bit of heat, but you can choose the kick to your liking by adjusting how much you put in.

If you think your kids won’t like any heat, just omit or add a very small amount. Similarly, load it up if you love the tingle!

More Easy Salad Recipes…

Side Dishes

Crunchy Cabbage Salad {with Peanut Dressing}

Side Dishes

Quick Cucumber Salad {with Yoghurt Dressing}

Side Dishes

Greek Salad {Easy Recipe}

Side Dishes

Quinoa Salad {Easy Recipe!}

FAQs

What can I serve with Mexican Salad?

This works as a stand alone salad for a lunch or even as a dip of its own with tortilla chips.

But it’s also perfect as part of a bigger Mexican-style meal, perhaps with Mexican Chicken & Rice, Chicken Fajitas or Pork Carnitas, Chilli Loaded Wedges or Beef Enchiladas, Salmon Tacos or Chicken Quesadillas?

Is this a healthy salad recipe?

It is full of colourful, vitamin-packed ingredients from the veggies to the beans, and even the dressing is quite light as it’s made with yoghurt. So yes, it’s healthy.

Is a Mexican Salad gluten free?

This is gluten free, yes. Make sure you pay particular attention to ingredients like tortilla chips and salsa though. Most are gluten free but double check the label to make sure.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Mexican-Style Salad {with Zesty Lime Dressing}

This is a super easy, healthy, budget-friendly, colourful and crunchy Mexican Salad that's perfect as an impressive side dish or main salad meal.

Course Lunch, Salad, Side Dish, Snack

Cuisine Mexican

Prep Time 10

Total Time 10

Servings as a main dish or 6 as a side dish

Calories 358kcal

Author Sarah Rossi

Ingredients

1 Red pepper
1 Yellow pepper
1 Large Red onions Or 2 small
340 g Sweetcorn Drained
200 g Salsa The fresh kind, from the fridge
400 g Black beans Drained and rinsed
Jalapeños To taste

For the dressing:

150 g Natural yoghurt
2 Limes Juice and zest
2 tsp Honey
Salt

For the top:

Handful of tortilla chips
100 g Feta Crumbled
2 tbsp Fresh mint Finely chopped

Metric – Imperial

Instructions

Chop everything and add to the bowl.
Make the dressing but leave in a separate small bowl or jug. Add just before serving and mix well.
Sprinkle tortilla chips and feta on top.

Notes

Dressing: This is made up with natural yoghurt, honey, salt and lime juice. The recipe has 2 limes but if it’s looking runny enough with less, just use 1

Mint: You can use coriander if you prefer (which would be more authentic) but I think it’s the food of the devil, sorry

Salsa: We’re using the fresh kind, from the fridge section, rather than long-life jars

Black beans: Be sure to drain and rinse these before adding

Peppers: The type of peppers used are bell peppers

Spice level: The addition of the jalapeños gives it a bit of heat, but you can choose the kick to your liking by adjusting how much you put in. If you think your kids won’t like any heat, just omit or add a very small amount. Similarly, load it up if you love the tingle!

To make in advance: Simply do all of the chopping in advance, then cover the bowl well and refrigerate until it’s time to serve. At this point, add the dressing, tortilla chips and feta

Nutrition

The post Mexican Style Salad {with Zesty Lime Dressing} appeared first on Taming Twins.

Sticky Beef Mince Stir Fry {15 Minute Meal}

Sarah Rossi — Wed, 22 Jun 2022 09:30:53 +0000

For a midweek meal that will go down well with the whole family and only takes 15 minutes to rustle up, this Sticky Beef Mince Stir Fry is a gem.

If you’re like me and feel like you’ve exhausted the beef mince recipes in your repertoire, I think you’re going to welcome this one with open arms.

If you can make Spag Bol and a Chilli Con Carne in your sleep, you’ll soon be adding this Sticky Beef Mince Stir Fry to your go-to list too.

With just a few great value ingredients, you have a full meal in 15 minutes.

I love beef mince with green beans, but you can use whichever suits your tastes.

Sticky, tangy sauce, ready in double time and affordable? You’ve got to try this!

More beef mince recipes…

One Pot

Orzo Bolognese {One Pot}

Pork

Swedish Meatballs {Ikea-Style}

Beef

Easy Meatloaf Recipe {with Rich Tomato Sauce}

Slow Cooker

Doner Kebab RECIPE {Slow cooker & Air Fryer}

Why you’ll love this Beef Mince Stir Fry recipe

Ready in 15 minutes with zero fuss

Full of store cupboard ingredients

Sticky delicious sauce

How we came up with this recipe

I am on a constant mission to come up with new and inventive recipes with beef mince.

I know so many of us buy it every week in some form, and for good reason – it’s versatile, easy to cook with, relatively cheap, freezes well and it’s DELICIOUS.

We can cook so many different cuisine styles according to what we fancy, from Italian to Indian, Chinese to Mexican, but for this beef recipe it’s all about speed as well as flavour.

In just 15 minutes flat you’ve got yourselves a new family favourite.

I hope you love it!

More beef mince recipes you might love…

Slow Cooker

Slow Cooker Chilli Con Carne {Easiest EVER Recipe!}

Beef

Mexican Lasagne {Tortilla Bake}

Beef

Dirty Rice {Cajun Style One Pot}

Family Dinner Ideas

Beef Enchiladas {Easy Cheesy Recipe!}

Beef Mince Stir Fry Ingredients Notes

Beef mince – I like 5% but use whichever one you usually buy to your own taste or budget
Garlic – Fresh or frozen, jarred or paste is OK

How to make quick Beef Mince Stir Fry

Brown the mince in oil over a medium high heat. Add the garlic, ginger and green beans and cook for a further 5 minutes.
Meanwhile, make up the sauce by putting the cornflour in a jug or bowl and gradually mixing in the soy sauce (do this gradually so it doesn’t go lumpy).
Add in the other ingredients and stir until smooth.
Turn the heat up to high, pour in sauce and let it bubble for 2-3 minutes and coat everything.
Serve over rice, sprinkled with sesame seeds.

Substitutions

Frozen green beans or peas – These are fine to use instead of fresh if you prefer
Gluten free – Find alternatives for the soy sauce (tamari) and oyster sauce if you want this to be gluten-free
Mince – You could swap the meat for turkey or chicken mince if you’d like. Either would work well

Leftovers

In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully in the microwave or on the hob before serving.

In the freezer This recipe freezes well. Just wait until it’s totally cold and then put into a freezer proof container and freeze for up to 3 months. Defrost thoroughly before reheating.

Recipe Tip: Make a ‘slurry’

This is a trick to thicken the sauce without ending up with floury lumps.

First you add cornflour to a small bowl, mug or jug, then use a little liquid from a dish (a spoonful or two) to mix the cornflour into a paste consistency. Add that back into the dish’s sauce.

If you just sprinkle cornflour straight into the dish, it will form lumps that are almost impossible to get rid of. I promise this step is worth the extra dirty bowl!

Even more beef mince recipes!

Family Dinner Ideas

Cheesy Chilli Loaded Wedges

Beef

Keema Curry {Easy Beef Mince Recipe!}

Family Dinner Ideas

Sweet Potato Cottage Pie

Beef

Easy Beef Fried Rice {30 Minute Fakeaway}

FAQs

Can I make this vegetarian?

Yes, you can use a meat free mince alternative cooked according to pack instructions, adding the sauce as usual.

Can I add other vegetables to the recipe?

I have used green beans in this recipe but you can add another veggie of your choice. Green vegetables go really well with beef mince, so something like peas or broccoli would be great.

What should I serve with beef mince stir fry?

I’d recommend serving this with rice or noodles, but try your favourite out.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Sticky Beef Mince Stir Fry

With low cost ingredients, a delicious sticky sauce and a cooking time of 15 minutes, this Beef Mince Stir Fry is an ideal midweek beef mince recipe.

Course Main Course

Cuisine Family Food

Cook Time 15

Total Time 15

Servings

Calories 252kcal

Author Sarah Rossi

Ingredients

1 tsp Sunflower oil
500 g Beef mince
2 tsp Garlic See notes
2 tsp Ginger puree See notes
200 g Green beans Trimmed and cut in half

For the sauce:

1 tbsp Cornflour
3 tbsp Dark soy sauce I used reduced salt
2 tbsp Oyster sauce
2 tbsp Runny honey
100 ml Water

To garnish:

Sesame seeds (optional)

Metric – Imperial

Instructions

Heat the oil in a large, deep saucepan over a medium high heat and add the mince. Brown all over cooking for 5-7 minutes.
Add the garlic, ginger and green beans and cook for a further 5 minutes.
While this is cooking, make up the sauce by putting the cornflour in a jug or bowl and gradually mixing in the soy sauce (do this gradually so it doesn't go lumpy). Then add in the other ingredients and stir until smooth.
Turn the heat up to high, pour in sauce and let it bubble for 2-3 minutes and coat everything.
Serve over rice, sprinkled with sesame seeds.

Notes

Garlic and ginger: I used prepared tubes for this to speed things up, but if you prefer to use fresh use 2 cloves of garlic crushed and about 1 inch of ginger finely chopped

Batch cook: You can make this in bulk and portion up for another day as it freezes so well.

Beef mince: If you’re in the USA you can use ground beef or hamburger meat. I like 5% but use whichever one you usually buy to your own taste or budget. You could swap the meat for turkey or chicken mince if you’d like. Either would work well

Frozen veggies: These are fine to use instead of fresh if you prefer

Gluten free: Find alternatives for the soy sauce (tamari) and oyster sauce if you want this to be gluten-free

Making a ‘slurry’: This is a trick to thicken the sauce without ending up with floury lumps. First you add cornflour to a small bowl, mug or jug, then use a little liquid from a dish (a spoonful or two) to mix the cornflour into a paste consistency. Add that back into the dish’s sauce

Serving suggestion: Rice or noodles

Nutrition

The post Sticky Beef Mince Stir Fry {15 Minute Meal} appeared first on Taming Twins.