Mumbai-Yoghurt Paneer & Spinach Pizzas

• In a medium bowl, combine paneer, half the  
Greek-style yoghurt, Mumbai spice blend and a 
generous drizzle of olive oil. 

• In a large frying pan, heat a drizzle of olive oil over 
medium-high heat.
• Add capsicum and mild North Indian spice blend 
and cook until tender, 5-6 minutes.
• Transfer to a large bowl along with sliced onion and 
baby spinach leaves. Drizzle with olive oil and toss 
to combine.  

• Place large wraps directly on the wire racks, rough 
side down. 
• Using the back of a spoon, spread passata evenly 
over the wrap, leaving a 1cm border all around.
• Season with salt and pepper.

• Top with capsicum mixture, paneer and shredded 
Mozzarella.
• Bake until cheese is melted and golden, 
10-12 minutes.

TIP: Placing the pizzas directly on the wire rack helps 
the base crisp up. Place an oven tray on the shelf below to catch any drips!