Flavours of India pizza

Prep: 10 mins

Cook: 10 mins

Convenience is one thing, and some of the packet naan breads out there are okay if they are reheated — so using them for a pizza base seems only logical. And tasty.

250ml (1 cup) tomato passata

1⁄2 tsp fennel seeds

1⁄2 tsp ground cumin

1⁄2 tsp chilli flakes

1⁄2 tsp sea salt

4 naan breads or roti, each about 15 cm long

1 courgette, very thinly sliced

1 small red capsicum (pepper), thinly sliced

1 small red onion, very thinly sliced

100g paneer cheese, roughly crumbled

Coriander leaves, to garnish

Lime pickle, to serve

Preheat the barbecue grill to medium.

Combine the passata, fennel, cumin, chilli flakes and salt in a small bowl.

Sit each naan bread on a double-thickness sheet of baking paper — this will make it easier to lift the pizzas on and off the barbecue grill.

Spread the tomato mixture over each naan bread.

Randomly scatter the zucchini, capsicum and onion over the top, then scatter with the paneer.

Put the pizzas on the grill, then close the barbecue lid if you have one, or cover the pizzas with a baking tray.

Cook for 10 minutes. Lift up the pizzas with a metal spatula to see how they are cooking underneath, just like they do with wood-fired pizzas — a toasty golden brown base is what you are looking for.

Scatter with coriander leaves and serve warm, with lime pickle on the side.

Serves
4

Preparation Time
10 minutes

Cooking Time
10 minutes

Main ingredients
Cheese, Vegetables, Bread

Recipe Type
Dinner, Entertaining, Quick Meals

Level of Difficulty
Easy

Passata is a particular kind of Italian tomato sauce, mainly used for pasta. If you have tinned tomatoes in the cupboard, you can use these instead.

Store any leftover coriander in your fridge by popping the stems into a cup of water and covering with a plastic bag. Change the water every two days to prevent mildew and decay and refresh if needed by submerging in ice-cold water for 10-15 minutes.

If you have left-over paneer cheese, wrap the remainder in a paper towel and then aluminium foil. It should last in the refrigerator for a week, or 3 months in the freezer.

Recipe and image from Fired Up Vegetarian by Ross Dobson, published by Murdoch Books