How to make Pizza Topped Naan -
An interesting combination of naan and pizza.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Naan (नान), Mozzarella Cheese (मोज़ारेला चीज़)
Cuisine : Fusion
Course : Snacks and Starters
For more recipes related to Pizza Topped Naan checkout Naan Sandwich . You can also find more Snacks and Starters recipes like Bread Pakoda-SK Khazana Tamatar Chutney Cheese Pakode Masala Vadai Baked Potato Skins With Masala Oats
Pizza Topped Naan Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 51-60 minutes
Cook time : 51-60 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Pizza Topped Naan Recipe
Naan 2
Mozzarella Cheese 150 grams
Oil for brushing
FOR SPREAD
Oil 2 tablespoons
Garlic crushed 4 cloves
Tomatoes pureed 2 small
Salt to taste
Garam masala powder 1/4 teaspoon
Red chilli powder 1/4 teaspoon
Tomato sauce 2 tablespoons
Dried fenugreek leaves (kasoori methi) 2 teaspoons
FOR TOPPING
Oil 1 1/2 tablespoons
Paneer (cottage cheese) cut into cubes 100 grams
Onion cut into cubes 1 medium
Salt to taste
Red chilli powder 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Garam masala powder 1/4 tablespoon
Tomato puree 1 tablespoon
Ginger-garlic paste 1/2 teaspoon
Green capsicum diced 1/2 medium
Yellow capsicum diced 1/2 medium
Tomato seeded and cut into 1/2 inch pieces 1 medium
Dried fenugreek leaves (kasoori methi) 2 teaspoon
FOR CHUTNEY
Yogurt whisked 3
Green chutney 2 tablespoons
Black salt (kala namak) a pinch
Roasted cumin seeds a pinch
Oil 1 teaspoon
Method
Step 1
To make the tomato spread, heat oil in a non-stick pan. Add garlic, tomatoes, salt, garam masala powder, red chilli powder, tomato sauce and kasuri methi. Mix well and cook till thick.
Step 2
To make the paneer topping, heat oil in another non-stick pan. Add onion and sauté till golden. Reduce the heat and add salt, red chilli powder, turmeric powder and garam masala powder.
Step 3
Mix well and add tomato puree, ginger-garlic paste, both the capsicums and tomato. Mix well and cook for a minute. Add paneer and kasuri methi, mix well and remove from heat.
Step 4
Mix all the ingredients of the yogurt chutney and set aside. Brush the naans with one teaspoon oil. Spread some tomato spread, covering well till the edges.
Step 5
Sprinkle some pizza cheese and spread paneer topping. Sprinkle some cheese again. Place the naan in the heated Grill Pan for fifteen minutes or till the edges of the naan turn brown.
Step 6
Remove, cut into rectangular pieces and serve hot with yogurt chutney.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
