Fast Recipes

Palak paneer flatbread pizze

It's a cultural mash-up of the best kind - try it for yourself and see.

By Max Adey
  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print
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.


  • 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


  • 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.