No one wants to cook inside when it’s hot, and with a week of soaring temperatures ahead, this barbecue pizza recipe from Ross Dobson offers a tasty alternative.
It comes from his recently released cookbook Fired Up Vegetarian: No Nonsense Barbecuing and uses a naan bread or roti base.
“Have you ever tried freshly made naan bread? It’s pretty good, but not an easy thing to whip up at home. Well, not for most of us anyway,” Dobson says of the recipe.
“I wouldn’t suggest that we only ever cook with ready-made items, but they do have their place. Convenience is one thing, and some of the packet naan breads out there are okay if they are reheated — so using them for a pizza base seems only logical. And tasty.”
250ml (1 cup) tomato passata (puréed tomatoes)
½ teaspoon fennel seeds
½ teaspoon ground cumin
½ teaspoon chilli flakes
½ teaspoon sea salt
4 naan breads or roti, each about 15cm (6 inches) long
1 zucchini (courgette), very thinly sliced
1 small red capsicum (pepper), thinly sliced
1 small red onion, very thinly sliced
100g paneer cheese, roughly crumbled
coriander (cilantro) leaves, to garnish
lime pickle, to serve
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 barbecue 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.
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