Topped with a bold green chutney, cheese, chicken tikka, arugula and red pepper flakes, this naan pizza is a delicious twist that is easy to create.
By Soma Rathore
It needs no describing that this is an Indian flavored pizza. Nothing new or original. Naan pizzas are everywhere. Or are they called “Naanizza”? How often do you make a pizza with the bold Indian “green chutney” ?
You cannot beat the convenience. Naan makes way better crust than the pre-made pizza bases found on the store shelves. It has the right rise, and texture and even if you are going to use store bought Naan which have been frozen, you still end up having a perfect pizza. The fact is that Naan is made in the Tandoor, and that is what makes it closest to the fresh brick oven pizzas. If you happen to have leftover homemade Naan, you can make this a totally homemade affair.
Naan pizzas are also multifaceted. With only a change of topping,everything changes. They can be served in different occasions without much trouble: breakfast, brunch, a rushed lunch, a quick weeknight dinner paired with a salad, an appetizer which bakes in less than fifteen minutes, game night servings, sumptuous after school snack that the kids wait for and so much more…
I have used coriander and mint chutney, aka green chutney today instead of the Italian tomato sauce, some cheese of course (though it can be done totally without!), topped it with onions and the Indian Chicken Tikka. No, not the “tikka masala” kind of chicken but the spiced and grilled bites or tikka, that I already had made the night before. Garnished with fresh baby spinach and arugula and crushed red pepper of course, it was the most delightful lunch and the kids indulged on their after school snack.
- 1 Naan (homemade or store bought, see homemade link above)
- scant ¼ cup coriander & mint/green chutney (or adjust amount to taste) See link above
- ¼ – ½ cheese – any kind and any amount you want – mozzarella or goat cheese or both is what I like to use
- ¼ cup diced chicken/murg tikka (see link above)
- diced onions
- diced green or red bell peppers - optional
- fresh baby spinach or arugula
- a drizzle of olive oil
- red crushed pepper – optional
- If you are using frozen Naan, defrost them for a while if possible. It just makes the baking quicker with a better crust.
- Spread the coriander & mint/green chutney evenly over the bubbly side of the Naan. Top it off with part of the cheese on the Naan. Top with diced Chicken Tikka, onion, bell peppers if you are using and fresh greens. Add the rest of the cheese over the topping. Drizzle some olive oil over the cheese and topping.
- Pre heat oven to 375F.
- Place prepared Naan in the preheated 375 F oven and bake for 10 to 12 minutes, or until cheese melts and crust is golden brown.
- Top with crushed red pepper if you want.
- Slice and serve immediately.
I am a recipe developer and food photographer, bringing the creative passions in my life together in my blog eCurry. The blog features authentic home cooked and restaurant style recipes from back home in India and also the ones as we explore and experiment with the world cuisine.