Name: Palak paneer flatbread pizze
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 tbsp ghee; 1 garlic clove, finely grated; 10 gm (2cm piece) ginger, finely grated; ½ tsp ground cumin; ½ tsp ground coriander; ½ tsp chilli powder; ¼ tsp ground turmeric; ¼ tsp ground cinnamon; ¼ tsp ground cardamom; 30 gm raw cashew nuts; 180 ml (¾ cups) tomato passata; 600 gm spinach, trimmed and blanched (see note); 150 gm paneer (see note), crumbled; Quick spelt flatbread; 220 gm plain flour; 110 gm spelt flour; 2 tbsp melted ghee; 1 garlic clove, finely grated

We’ve taken the flavours of India’s palak paneer and put it on a pizza, with the paneer forming the cheesy top. For an oozier version, swap it for buffalo mozzarella and drop the yoghurt.

Ingredients

1 tbsp ghee

1 garlic clove, finely grated

10 gm (2cm piece) ginger, finely grated

½ tsp ground cumin

½ tsp ground coriander

½ tsp chilli powder

¼ tsp ground turmeric

¼ tsp ground cinnamon

¼ tsp ground cardamom

30 gm raw cashew nuts

180 ml (¾ cups) tomato passata

600 gm spinach, trimmed and blanched (see note)

150 gm paneer (see note), crumbled

Quick spelt flatbread

220 gm plain flour

110 gm spelt flour

2 tbsp melted ghee

1 garlic clove, finely grated

Method

1.Preheat oven to 240°C and place 2 baking trays in the oven to heat. For quick spelt flatbread, combine flours, ghee, 1 tsp salt, garlic and 200ml water in a bowl to a form a rough dough, then knead on a lightly floured surface until smooth (1-2 minutes). Set aside while you prepare the topping.

2.For the tomato sauce, process ghee, garlic, ginger, spices, cashew nuts and passata in a blender until smooth and season to taste. Transfer 1 tbsp sauce to a bowl, add spinach, toss to combine and season.

3.Halve dough and roll out each piece on a lightly floured piece of baking paper to 3mm thick. Spread with tomato sauce, leaving a 1cm border, and top with spinach and paneer. Use the baking paper to slide pizze onto hot oven trays and bake, swapping trays halfway through cooking, until crisp and browned (15-20 minutes). Serve hot with yoghurt, pickled chillies and lime.

To blanch an ingredient, cook it briefly in boiling water, then drain it. Paneer is available from select supermarkets and delicatessens.
Notes

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Styling by Emma Knowles

Ingredients

Method

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