- Step 1
Preheat oven to 230°C. Line 2 baking trays with foil. Place the potatoes in a large saucepan and cover with plenty of boiling water. Bring to boil and cook for 8-10 minutes or until just tender. Drain and return to the saucepan.
- Step 2
Meanwhile, cook the peas in small saucepan of boiling water for 2-3 minutes or until tender. Drain and set aside.
- Step 3
Add olive oil spread, garlic, curry powder and salt to potatoes and use a fork to roughly mash until potatoes just break up. Gently stir in peas.
- Step 4
Place naan on lined trays. Brush each with 2 teaspoons of oil and spread with 1 tablespoon of mango chutney, leaving a 2.5cm border around the edge. Spread potato mixture evenly over chutney.
- Step 5
Combine remaining oil and cumin and drizzle over each pizza. Bake in preheated oven for 8-10 minutes or until crisp and golden around the edges.
- Step 6
To serve, combine remaining chutney and yoghurt in a bowl. Cut pizzas into 4, top with yoghurt mixture, and sprinkle with mint to serve.