Paneer and pepper naanza (Indian pizza)
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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.
First published in 2015
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Ingredients
Metric
Imperial
- 4 naans, 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
SAVE RECIPE
Method
1
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
2
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
3
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
4
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
- 15g of cheddar
- 4 naans, large
5
Cut each naanza in half and serve immediately
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