Serves: 2 pizzas
Preheat the barbecue to 220C.
1) Heat the pan over medium-high heat and add the oil. Saute the garlic for 1 minute.
2) Add in the greens and saute until wilted. Add the curry powder and continue to cook the greens until they start to get soft. Remove from heat and set aside.
3) Cut the dough into 2 (225g) pieces. Stretch the dough out on a lightly floured surface with your hands. When the barbecue is at a consistent 200 to 220C (no hotter than 220C), lightly brush the griddle with olive oil. Place dough directly onto the griddle surface.
4) Close the barbecue cover and cook for 4 to 5 minutes. About 2 minutes in, open the grill and pop the air bubbles with a fork. The bottom should be brown with some charred spots but not burned or underdone.
5) Close lid and continue cooking. Remove from griddle and place on a work surface with the cooked/griddled side up.
6) Lower the heat on the grill to medium-low heat so that the cheese has time to melt and the bottom does not burn.
7) Spread equal amounts of the mozzarella and fontina on each pizza. Divide the cooked greens on top of the cheese. Place a few dollops of crumbled goat cheese over the top of the greens, then sprinkle with the crumbled paneer.
8) Lightly oil griddle once more and carefully place pizzas, cheese side up, onto the griddle.
9) Close the lid and let it cook slowly for another 5 to 10 minutes to allow the cheese to melt and so that the bottom does not burn. When the cheese is completely melted and the bottom is a nice even brown with some charred spots, remove from the barbecue to a cutting board, slice and serve.
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