Flavours-of-India Pizza Recipe

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  • Vegetarian
serves: 4
Skill: easy
Prep: 15 min
Cooking: 10 min

Taken from Fired Up: Vegetarian, No Nonsense Barbequing (£14.99; Murdoch Books)

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  • 250ml tomato passata (puréed tomatoes)
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chilli flakes
  • 1/2 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


  • PPreheat 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. 

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