Mini-Naan Pizzas with Lime and Coriander Paneer and Roasted Tomatoes

Name: Rukmini Iyer Mini-Naan Pizzas Recipe | Easy Mini Pizza Snacks
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: Makes 6
Cuisine: Indian
Ingredients: 300g cherry tomatoes on the vine, halved; 125g bought paneer, grated; 1 chopped red chilli (optional); 10g fresh coriander, chopped; 1 lime, juice only; 6 mini-naans; 2 tbsp neutral or olive oil; 1 tsp nigella seeds; 2 tsp sea salt flakes

by Rukmini Iyer from India Express: Simple and Delicious Recipes for Every Day

These super simple mini-naan bread pizzas are a quick and delicious dish to whip up for friends and family for a lazy weekend lunch.

Vegetarian Family Friendly

Makes 6

Total 50 min

Prep 10 min

Cook 40 min

Easy

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Perfect for hosting or snacking

Introduction from Rukmini Iyer

This is a really easy snacky brunch or lunch dish, and a great way to make bought mini-naans more interesting. If you don’t have paneer in, you could quite easily do this with cheddar, mozzarella or a mixture of both – the roasted tomato sauce spiked with nigella seeds does the heavy lifting here, along with the winning combination of lime, chilli and coriander.

Ingredients

300g cherry tomatoes on the vine, halved

125g bought paneer, grated

1 chopped red chilli (optional)

10g fresh coriander, chopped

1 lime, juice only

6 mini-naans

Storecupboard:

2 tbsp neutral or olive oil

1 tsp nigella seeds

2 tsp sea salt flakes

Method

Preheat the oven to 180°C fan/200°C/gas 6.

Tip the halved cherry tomatoes and their vines into a small roasting tin along with 1 tablespoon of the oil, the nigella seeds and a teaspoon of the sea salt flakes. Transfer to the oven to roast for 25 minutes.

Meanwhile, mix the grated paneer with the chopped red chilli (leave this out if cooking for children), coriander, lime juice and remaining salt. Taste and adjust the seasoning as needed. Once the tomatoes have had 25 minutes, remove the vines and use the back of a wooden spoon to squash the tomatoes into a rough sauce.

Arrange the mini-naans on a lined baking tray and spread the tomato sauce evenly over each one, leaving a small border around the edges. Top each one with the grated paneer mixture, drizzle over the remaining oil and transfer to the oven to bake for 10–15 minutes until the base is crisp and the paneer is starting to turn golden. Serve immediately.

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