Courgette Naan Pizza

Roughly chop the onion and Romano pepper. Peel the garlic and cut it in half. Cut the tomato into quarters. Heat 1/2 tbsp olive oil per person in a stock pot over medium-high heat, then fry the onion and garlic for 2 minutes. Add the tomato and Romano pepper and fry for 4 minutes, then pour in 100ml water per person and crumble in a quarter of a stock cube each. Simmer gently for 7 minutes.

Place the naan bread on an oven rack lined with baking parchment and bake for 3 - 5 minutes in the oven with the courgette. In the meantime, mix half of the sour cream with the basil crème with lemon in a small bowl.

Take the naan out of the oven. Spread the basil sour cream mixture over it, then scatter over the Grana Padano flakes. When the courgette is nearly done, put the naan back in the oven for 2 - 4 minutes, or until the cheese has melted.

In the meantime, use a hand blender to purée the soup until smooth and add some salt and pepper to taste. Roughly chop the basil leaves.