- Preparation time
- 10 mins
- Cooking time
- 10 mins
- Difficulty
- easy
- Serves
- 4 people
- Meal course
- Dinner
- Posted by
- Posted on
- January 9, 2016
- 250.00 ml
- tomato passata or puree
- 0.50 tsp
- fennel seeds
- 0.50 tsp
- ground cumin
- 0.50 tsp
- chilli flakes
- 0.50 tsp
- sea salt
- 4.00 unit
- naan breads or roti
- 1.00 unit
- courgette
- 1.00 unit
- red capsicum
- 1.00 unit
- red onion
- 100.00 g
- paneer cheese
- 3.00 tbsp
- coriander
- 100.00 g
- lime pickle
Another cool idea for vegetarians!! This is a very simple, very tasty recipe to have in your repertoire. by Fired Up: Vegetarian, Ross Dobson
- 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 barbeque 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.