Thinking what to do with leftover naan bread? Make Naan Pizza. You will surely thank me for this 10 – minute naan pizza recipe. It’s super quick, easy, and a fun family dinner idea. Naan layered with rich tomato sauce, favorite toppings, and gooey cheese tastes simply divine.
What is Naan Pizza?
Naan is a popular Indian flatbread. You will often notice it on the menu of an Indian restaurant or on the bread aisle of a supermarket.
Pizza made with cooked naan bread as a base is known as Naan Pizza. In recent years, naan pizza has become a trending fusion pizza recipe.
The base of naan bread is super easy to make or you can grab the readymade one. Layer it with your favorite spicy toppings, bake and a pizza is ready in 15 minutes.
The Naan Bread
It is utterly simple to make naan bread at home. It is one of the easiest Indian flatbread made with all-purpose flour and yeast.
You can follow my easiest whole wheat stovetop naan recipe that does not require any yeast to make naan at home.
Or use packaged, ready to eat naan bread available in most of the grocery stores or supermarkets worldwide.
The soft, pillowy texture of the naan bread makes a perfect crust for an artisanal pizza.
How To Make Naan Pizza
Base: The crust of this pizza is the pre-cooked naan bread . You can make the bread from scratch at home for the pizza base or use the leftover ones.
Sauce : My homemade pizza sauce is the best. It is made with fresh tomatoes, and so easy to make. If you have a time crunch, open the bottle of your favorite pizza sauce and spread it generously on naan bread.
Toppings : May I suggest you try shredded butter chicken for the toppings. I absolutely love the fusion food combinations such as this one – butter chicken , cheese, and naan .
Apart from fusion flavors, you can top naan pizza with roasted veggies, olives, salami, meat, fresh herbs, capers, eggs, seafood , and the possibilities are endless.
Cheese : Mozarella is my first choice when it comes to pizza. Be generous while adding cheese, after all, pizza tastes so much better with extra cheese.
Baking: This pizza needs only 10 minutes of baking time. The naan base is already pre-cooked. All we need to crisp it a bit while baking and melt the cheese to gooey goodness.
More Easy Bread Recipes For You:
Garlic Focaccia Bread
Eggless Banana Bread
Date Nut Bread
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Ingredients
- ▢ 4 cooked naan (see recipe)
- ▢ ½ Cup pizza sauce ( see recipe )
- ▢ 1 Cup shredded butter chicken (see recipe)
- ▢ ¼ Cup sliced onion
- ▢ ¼ Cup diced capsicum
- ▢ ¼ Cup sliced green olives
- ▢ 1 Cup cherry tomato, cut into halves
- ▢ 2 cup shredded mozzarella or any other pizza cheese
- ▢ 2 tablespoon extra virgin olive oil
Instructions
- First prepare the naan or you can use readymade naan as well to make the pizza.
- Preheat oven at 220 degrees Celcius. Line a baking sheet with parchment paper. Arrange the naans on the baking sheet with the charred side facing upwards.
- Spread pizza sauce equally over the naans. Make sure each naan is covered nicely with the sauce. Sprinkle each naan with cheese, capsicum, onion, olives, tomato, and chicken.
- Transfer baking sheets to the oven, middle rack. Bake for 10 minutes or until the cheese is nicely melted and the crust is a bit crisp.
- Once the Naan Pizza is out of the oven, drizzle extra virgin olive oil, season with pizza seasoning of your choice (chili flakes, oregano, fresh basil).
- Serve Naan Pizza immediately.
Recipe Notes:
- You can use any other flavor of shredded or roasted chicken for the topping.
- You can use the readymade naan bread or make a fresh batch from scratch at home.
- This pizza needs only 10 – 15 minutes of baking time. The naan base is already pre-cooked.
Nutrition
We follow a strict NO SPAM Policy
10 Minute Naan Pizza Recipe
Equipment
- Oven
- Baking Sheet
Ingredients
- 4 cooked naan (see recipe)
- ½ Cup pizza sauce ( see recipe )
- 1 Cup shredded butter chicken (see recipe)
- ¼ Cup sliced onion
- ¼ Cup diced capsicum
- ¼ Cup sliced green olives
- 1 Cup cherry tomato, cut into halves
- 2 cup shredded mozzarella or any other pizza cheese
- 2 tablespoon extra virgin olive oil
Instructions
- First prepare the naan or you can use readymade naan as well to make the pizza.
- Preheat oven at 220 degrees Celcius. Line a baking sheet with parchment paper. Arrange the naans on the baking sheet with the charred side facing upwards.
- Spread pizza sauce equally over the naans. Make sure each naan is covered nicely with the sauce. Sprinkle each naan with cheese, capsicum, onion, olives, tomato, and chicken.
- Transfer baking sheets to the oven, middle rack. Bake for 10 minutes or until the cheese is nicely melted and the crust is a bit crisp.
- Once the Naan Pizza is out of the oven, drizzle extra virgin olive oil, season with pizza seasoning of your choice (chili flakes, oregano, fresh basil).
- Serve Naan Pizza immediately.
Video
Notes
- You can use any other flavor of shredded or roasted chicken for the topping.
- You can use the readymade naan bread or make a fresh batch from scratch at home.
- This pizza needs only 10 - 15 minutes of baking time. The naan base is already pre-cooked.
Nutrition
Tomato Rasam is a spicy, tangy, soupy, vegetarian Indian curry. This is a home-style rasam recipe made with tomato, garlic, and spices. Serve rasam rice for a hearty meal or as a delicious drink.
What is rasam?
For those not familiar with this magical soupy curry, let me give you a brief introduction.
Rasam is a gluten-free, purely vegetarian South Indian style soup cum curry prepared with vegetables or lentils. The consistency of rasam is watery or very thin.
It is served with steamed rice and other main-course dishes such as fish fry, Chettinad chicken masala , or as an appetizer just like a bowl of soup.
A piping hot rasam is an excellent home remedy for cold, cough, or a bad throat, plus it aids indigestion. Along with its deliciousness, it has tons of ayurvedic health benefits.
Reasons To LOVE Rasam
home remedy for cold, cough, and flu
gluten-free and vegan
plant-based curry
aids in digestion
one-pot recipe
About My Rasam Recipe
The whole tomato rasam-making affair, from peeling garlic, grinding rasam masala to finally mopping the curry with hot steamed rice, is a delectable experience, which I always savor.
Whether it is a cold, harsh evening, a rainy day, or a bad throat, there is nothing my steaming bowl of garlic rasam cannot fix.
This rasam recipe was humbly penned down by the house-help with many traditional South Indian recipes as a parting gift while leaving Bangalore, Karnataka.
She had no accurate measure of the ingredients for the rasam recipe. Someday she will add more garlic while, on some occasions, a fistful of chopped fresh coriander leaves.
But each time, her tomato garlic rasam had different flavor profiles equally delectable than the previous one.
USP Of this Rasam Recipe: This is a quick and flavorsome rasam recipe. It is a cross between the authentic tomato (thakalli) rasam and poond (garlic) rasam. You can also call it tomato charu. The key ingredients are – tomato, garlic, and black pepper.
Rasam Powder
There is no finger-licking good rasam possible without rasam powder.
Either you can use the store-bought rasam masala powder or follow my secret homemade rasam powder recipe to make your own batch.
My rasam masala has lentils (dals), whole spices, red chilies, and asafoetida . All these ingredients take tomato rasam to another level of deliciousness.
Step-By-Step Rasam Recipe
Heat ghee or any vegan cooking oil in a heavy bottom kadhai. Add mustard seeds, red chili, curry leaves, and asafoetida. Fry for 10 – 20 seconds or till the seeds start spluttering ( image 1 ).
Add chopped tomato, turmeric powder, red chili powder, salt, and cook for 3 – 5 minutes or till tomatoes turn mushy ( image 2 ).
Combine garlic cloves, black peppercorns, cumin seeds, and coriander stalks in a blender. Grind to a coarse powder. Do not use water to make a smooth paste ( image 3 )
Add fresh garlic paste prepared earlier. Stir to combine and cook for a minute ( image 4 ).
Add 4 cups of water and rasam masala powder. Stir, and gently mash the tomato using the back of the ladle. At this stage, taste and adjust the seasoning as per personal preference ( image 5 ).
Let the rasam simmer over low heat for the next 15 – 20 minutes. Keep stirring at regular intervals. So not cook it for too long.
Garnish with loads of chopped fresh coriander.
Serving Suggestions
In South India, a rasam is served two ways – one, as an appetizing digestive drink before the meal. Or as a spicy vegetarian curry with cooked rice .
At times, rasam is served in a tumbler along with other main-course dishes to sip in-between meals.
I like to enjoy it with white rice, a dollop of ghee on top, some fried poppadums, and masala potato fry on the side.
More South Indian Recipes
Curd Rice
Masala Potato Fry
South Indian Vada Curry
Chettinad Prawn Masala
Lemon Rice (Elumichai Sadam)
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Ingredients
Ingredients To Grind:
- ▢ 1 tablespoon black peppercorns
- ▢ 1 teaspoon cumin seeds (jeera)
- ▢ 5 – 6 fresh coriander stalks
- ▢ 6 – 8 garlic cloves
Ingredients For Curry:
- ▢ 2 tablespoon ghee or gingelly oil or cooking oil
- ▢ 2 dry red chilli
- ▢ 4 – 5 curry leaves
- ▢ ¼ teaspoon hing (asafoetida)
- ▢ 1 teaspoon black mustard seeds (rai)
- ▢ 1 Cup chopped tomato
- ▢ Salt to taste
- ▢ 1 teaspoon Rasam Powder (see recipe here )
- ▢ 1 teaspoon turmeric powder
- ▢ 1 teaspoon red chili powder
- ▢ 1 tablespoon chopped fresh coriander
Instructions
- To make the Tomato Garlic Rasam, combine garlic cloves, black peppercorns, cumin seeds, and coriander stalks in a blender. Grind to a coarse powder. Do not use water to make a smooth paste. Set it aside.
- Next, heat ghee or any vegan cooking oil in a heavy bottom kadhai. Add mustard seeds, red chili, curry leaves, and asafoetida. Fry for 10 – 20 seconds or till seeds starts spluttering.
- Add chopped tomato, turmeric powder, red chili powder, salt, and cook for 3 – 5 minutes or till tomatoes turn mushy.
- Add fresh garlic paste prepared earlier. Stir to combine and cook for a minute.
- Add 4 cups of water and rasam masala powder. Stir, and gently mash the tomato using the back of the ladle. At this stage, taste and adjust the seasoning as per personal preference.
- Let the rasam simmer over low heat for the next 15 – 20 minutes. Keep stirring at regular intervals. So not cook it for too long.
- Garnish with loads of chopped fresh coriander.
- Serve with steamed rice or as an appetizer.
Recipe Notes:
- Use ripe and juicy tomatoes to make rasam.
- Adjust the amount of garlic and spices according to your preference. I usually, use a whole pod of garlic to make rasam.
- If rasam masala powder is not available skip it. It is for the added flavor.
- Do not cook the rasam for too long as it starts losing medicinal properties.
- It is not recommended to store rasam in the fridge and reheat. It is best consumed hot and fresh.
Nutrition
We follow a strict NO SPAM Policy
