Paneer and pepper naanza (Indian pizza)

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

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Imperial

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
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
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
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
5
Cut each naanza in half and serve immediately
First published in 2015
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After ignoring his father’s advice to become an engineer, Vivek Singh has built a distinguished career as a chef.

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