Indian Pizza Recipe - Great British Chefs

These naanzas from Vivek Singh make an inspired change from regular Italian pizzas. Paneer is a great substitute for mozzarella while the Indian spices excite will the tastebuds. This recipe will provide the base for lots of variations.

Ingredients

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4 naan breads, large
1/2 tsp cumin seeds
1/2 tsp garlic, chopped
1 onion, finely chopped
1/2 tsp ground turmeric
1/2 red pepper, finely diced
1/2 yellow pepper, finely diced
1/2 green pepper, finely diced
2 green chillies, finely chopped
125g of paneer, grated
2 tbsp of single cream
1/4 coriander, bunch, chopped
1 lemon for juice
15g of cheddar, grated
1 1/2 tsp salt
2 tbsp of sunflower oil

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Place a pan over a medium heat and add oil. Once the oil is hot, add the cumin seeds and once they begin to crackle, add the garlic and cook until golden

2 tbsp of sunflower oil
1/2 tsp cumin seeds
1/2 tsp garlic, chopped

Add the onion and fry until it starts changing colour. Add the turmeric, salt and peppers and sweat for 5 minutes until they start to soften

1 onion, finely chopped
1/2 tsp ground turmeric
1 1/2 tsp salt
1/2 red pepper, finely diced
1/2 yellow pepper, finely diced
1/2 green pepper, finely diced

Then, add the green chillies and cook for 2 minutes longer. Add the grated paneer cheese and cream and mix well. Finish with a sprinkling of coriander and lemon juice

2 green chillies, finely chopped
125g of paneer, grated
2 tbsp of single cream
1 lemon for juice
1/4 coriander, bunch, chopped

Once the mix is ready, allow to cool and then add the cheddar cheese. Spread the mix on each naan bread and place under a hot grill for approximately 10 minutes