Chicken, Spinach and Paneer Naan Pizzas


Chicken, Spinach and Paneer Naan Pizzas (3)

I got this idea when I was recently making tostados. I love pizza, I love tostados, I love any dough-based dish with cheesy toppings which you can eat with your hands. So, why don’t people make Indian style pizzas? (Feel free to educate me if I’m wrong!)

This is a classic quick weeknight dish. If you have people coming round on a weeknight and don’t have time for something seriously fancy, try making these! Your guests will be impressed that you’ve managed to whip up something so exciting so quickly.

I used shop bought naans – make your own if you have time, it’ll be much tastier and I’ll do this next time I make them.

You could easily make this veggie by leaving off the chicken, and why not have a play around with the toppings? I think lamb and red pepper would work beautifully too, or beef and okra.

This was one of those experiments which goes unexpectedly well, and I implore you to try it!

This will make enough for 2-3, and takes no more than 30 minutes to make.

Chicken, Spinach and Paneer Naan Pizzas (1)

Chicken, Spinach and Paneer Naan Pizzas

2 large plain naan breads

200g fresh spinach

100g cooked, shredded chicken breast

150g paneer

2 tbsps olive oil

1 small piece ginger

2 cloves garlic

1/2 tsp ground coriander

1/2 tsp ground cumin

2 tsps garam masala

150g tomato puree

1 tsp sugar

Yoghurt and a small bunch fresh coriander, to serve

1. Preheat the oven to 220 degrees.

2. Wilt the spinach in a saucepan with 1 tbsp of the olive oil. When it is all wilted, take off the heat and leave to one side while you make the sauce.

3. Finely chop the ginger and garlic, then add to another saucepan with the remaining olive oil. Sizzle for 2 minutes, then add the cumin, coriander and garam masala. Cook for 1 more minute then add the tomato puree and 100ml water. Stir well, then add the sugar and a little salt. Remove from the heat.

4. Spread the tomato sauce over the top of each naan bread. Squeeze the spinach to remove any excess water, then dot it over the naans. Sprinkle over the chicken. Chop the paneer and add this too.

5. Bake in the oven for 10 minutes, or until the naans are crisp and the paneer is golden. Serve sprinkled with fresh coriander and with the yoghurt on the side for dipping.

Chicken, Spinach and Paneer Naan Pizzas (2)

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Homemade Vegetable Pizza


Following on from my post yesterday, this is another ‘healthy’ version of a typically unhealthy dish. I love pizza, but I haven’t actually made one from scratch for a long time, and I thought it was about time this should change.

I don’t think I’ve ever met anyone who doesn’t like pizza, but it is something which is rarely made at home. Although more time consuming than taking a ready-made pizza out of the plastic wrapping and throwing it in the oven, I think home made pizzas are immensely satisfying, surprisingly easy and definitely more tasty!

I made this one vegetarian but, as is the wonderful draw of pizzas, you could of course add any toppings you like.

This will make one large pizza (enough to serve 2) and takes around an hour in total to make.

Homemade Vegetable Pizza

10g fast action yeast

285g spelt flour

1 tbsp olive oil

1 onion

2 cloves garlic

3 tomatoes

75g tomato puree

1 tsp oregano

1 tsp capers

1/2 courgette

1 beetroot

50g goats cheese

25g feta

1. Preheat the oven to 200 degrees.

2. Mix the yeast with 200ml warm water and leave, covered with a tea towel, for 15 minutes.

3. Now make your tomato sauce. Chop the onion and garlic and add to a saucepan with the olive oil. Put on a medium heat for 2 minutes, then add the chopped tomatoes and oregano. Season with salt and pepper, and cook for 3-4 minutes. Stir in the tomato puree and capers, then turn off the heat.

4. To make the dough, weigh out the flour and add to a bowl. Make a well in the centre and tip in the yeast mixture. Using your hands, gradually mix the two together until they form a dough.

5. Tip out onto floured surface and knead until the dough comes together fully and stops splitting – this will take about 10 minutes. Roll into as much of a circular shape you can manage. Lay a sheet of kitchen foil on a baking tray, and put your pizza base onto the kitchen foil.

6. Add the tomato sauce to the pizza base in an even layer. Thinly slice the courgette and beetroot, and crumble your feta and goats cheese. Compile your topping and pop the piza in the oven. It’ll take 15-20 minutes; it’s ready when the base is cooked all the way through.