Time to chuck away those takeaway pizza menus. Gorgeous Indian flavours liven up your palate when devouring this fragrant vegetarian alternative.
Serves 4
250ml tomato passata
½ tsp each: fennel seeds, ground cumin, chilli flakes and sea salt
4 naan breads, each 15cm long
1 small red pepper, thinly sliced
1 small red onion, thinly sliced
1 courgette, very thinly sliced
100g paneer cheese, crumbled
Coriander leaves, to garnish
Lime pickle, to serve
Method
1
Preheat barbecue or grill to medium. Combine passata, fennel, cumin, chilli flakes and salt in a bowl.
2 Sit each naan on a double-thickness sheet of baking paper. Top with the tomato mix, pepper, onion, courgette and paneer.
3 Put pizzas on grill, cover with barbecue lid or a baking tray. Cook for 10 mins. Use metal spatula to lift pizzas and see how they’re cooking – you want a toasty golden-brown base.
4 Scatter with coriander leaves and serve warm, with lime pickle on the side.
Flavours-of-India pizza from Fired Up Vegetarian by Ross Dobson (Murdoch Books £14.99; Photography Brett Stevens).