How to make Naan Pizza - With naan as the base this pizza is unique yet delicious.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Refined flour, Red Tomatoes

Cuisine : Indo-Italian

Course : Snacks and Starters

Naan Pizza Recipe Card

Naan Pizza

The main difference between Italian and Indo Italian dishes is that the dishes which require stuffing, Indian vegetables and masalas replace the authentic Italian ones. 
Authentic Italian foods use the typical Italian herbs to flavour but very little chillies. And since we Indians like our food to be spicier, plenty of chilli flakes do the needful.

For more recipes related to Naan Pizza checkout Khasta Kachori, Chicken Kathi Roll, Vegetable Momos, Eggless Sponge Cake . You can also find more Snacks and Starters recipes like Peanut Chaat, Almond Crusted Prawns With Wasabi Mayo, Chana Dal Wada, Tomato And Basil Souffle.

Prep Time : 11-15 minutes

Cook time : 1-1.30 hour

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Naan Pizza Recipe

  • Refined flour 2 cups

  • Red Tomatoes 1/2 teaspoon

  • Baking powder 1/2 teaspoon

  • Sugar 1/2 teaspoon

  • Yogurt 2 tablespoons

  • Butter 1 tablespoon

  • Salt a pinch

  • Milk 1 cup

  • Oil 1 1/2 tablespoons

  • For the sauce

  • Butter 1 tablespoon

  • Green cardamoms 2-3

  • Black peppercorns 1/2 teaspoon

  • Bay leaf 1

  • Garlic cloves finely chopped 6-8

  • Ginger finely chopped 1/2 inch

  • Red tomatoes 5 medium

  • Salt a pinch

  • Kashmiri red chilli powder 1 teaspoon

  • Kasoori methi 1/2 teaspoon

  • Fresh cream 2 tablespoons

  • Basil leaves 6-8

  • Green capsicum 1 large

  • Onion seeds (kalonji) 1/2 teaspoon

  • Mushrooms cut into thin slices 3-4 medium

  • Mozzarella cheese grated 1/2 cup


Step 1

Sieve together refined flour, soda bicarbonate and baking powder into a bowl. Add sugar, yogurt, butter and salt and mix.

Step 2

Add milk, little at a time, and knead into soft dough. Apply 1½ tsp oil and knead the dough again. Cover with a damp muslin cloth and set aside.

Step 3

To make the sauce, heat remaining oil in a non-stick kadai. Add butter, green cardamoms, black peppercorns, bay leaf, garlic and ginger and sauté for 1-2 minutes.

Step 4

Roughly chop tomatoes and add and cook till tomatoes become pulpy. Add salt and mix well.

Step 5

Add Kashmiri red chilli powder and kasoori methi and mix well. Sauté for half a minute and switch off heat.

Step 6

Transfer the mixture into a mixer jar. Add fresh cream and basil leaves and grind into a purée. Transfer the mixture into a bowl and set aside.