Tandoori Paneer Pizza Naan

When you think of pizza, your mind probably jumps to Italy. But what happens when you mix cheesy goodness with smoky, spicy Indian flavors? You get Tandoori Paneer Pizza Naan—a fusion that’s bold, comforting, and absolutely delicious.

This recipe transforms naan bread into a pizza bursting with flavor. Think smoky tandoori spices, gooey cheese, and fresh herbs, all coming together in every bite. It’s perfect for casual dinners, parties, or whenever you want something unique. The best part? It’s super easy to make at home.

Let’s dive in step by step to create this irresistible dish.

What Is Tandoori Paneer Pizza Naan?

Tandoori Paneer Pizza Naan combines the best of Indian and Italian cuisines. It starts with naan, a soft, chewy Indian flatbread, and transforms it into a pizza base. Then it’s topped with:

• Tandoori paneer: Paneer cubes marinated in smoky Indian spices.
• Tandoori pizza sauce: A tangy, spice-infused base.
• Melted cheese: Gooey mozzarella to tie everything together.
• Fresh veggies: Bell peppers, onions, and more.

The result? A vibrant dish packed with spicy, cheesy, and savory flavors.

This fusion pizza isn’t just delicious—it’s versatile too. It works for quick dinners, party appetizers, or fun weekend cooking projects.

Why You’ll Love It

Here’s why this dish is a winner:

• Texture variety: Soft naan, crispy edges, and gooey cheese.
• Bold flavors: Smoky spices meet tangy sauce.
• Quick and easy: Ready in 30 minutes!
• Customizable: Vegetarian, vegan, or gluten-free? No problem.

Key Details

Prep and Cook Time

• Prep: 15 minutes
• Cook: 10 minutes
• Total: 25 minutes

Servings

• Makes 1 naan pizza (serves 2). Double the ingredients for more.

Skill Level

• Easy! If you can spread sauce and shred cheese, you’ve got this.

Tools You’ll Need

• Baking tray or pizza stone
• Mixing bowl
• Oven or air fryer
• Brush for marinade

Ingredients

The Base

• 1 naan bread (6.3 oz or 180g)
• 2 tbsp pizza sauce (recipe below)
• 4.2 oz (120g) mozzarella cheese, shredded
• ½ tsp dried oregano
• Fresh cilantro (for garnish)

For the Tandoori Paneer

• 5.3 oz (150g) paneer, cubed
• 1 tbsp olive oil
• 2 tbsp yogurt
• 1 tsp Kashmiri red chili powder
• 1 tsp tandoori masala
• ½ tsp chaat masala
• ½ tsp garlic-ginger paste
• Salt to taste

Toppings

• ½ bell pepper (red or green), sliced
• ⅓ medium red onion, sliced

Quick Tips

• Use full-fat yogurt for the best marinade flavor.
• Pre-shredded mozzarella melts more evenly.

Step-by-Step Instructions

1. Marinate the Paneer

• Mix the marinade: Combine yogurt, olive oil, chili powder, tandoori masala, chaat masala, garlic-ginger paste, and salt in a bowl. Mix into a smooth paste.
• Coat the paneer: Toss paneer cubes in the marinade until fully coated.
• Rest: Let it marinate for 15 minutes or refrigerate for 2 hours for deeper flavor.

Pro Tip: Cover the bowl with plastic wrap while marinating to keep it fresh.

2. Preheat the Oven

• Set the temperature: Preheat your oven to 480°F (250°C). If using a pizza stone, place it inside to heat up evenly.
• Prepare the tray: Line a baking tray with parchment paper or lightly grease with olive oil.

3. Cook the Marinated Paneer

• Heat a skillet: Use a non-stick pan on medium-high heat with a drizzle of olive oil.
• Sear the paneer: Cook the marinated paneer cubes for 2-3 minutes on each side until lightly browned. This locks in flavor and ensures they cook fully.

4. Assemble the Pizza

• Spread the base: Place the naan on a clean surface or baking tray. Evenly spread the pizza sauce over the surface, leaving a small border around the edges.
• Add cheese: Sprinkle shredded mozzarella generously over the sauce.
• Top with paneer: Arrange the cooked paneer cubes on top of the cheese.
• Add veggies: Scatter bell pepper slices and onion evenly across the pizza.
• Season: Sprinkle dried oregano for extra flavor.

Mistake to Avoid: Don’t overload toppings, as this can prevent even cooking and make the naan soggy.

5. Bake the Pizza

• Transfer to the oven: Place the assembled naan pizza onto the preheated pizza stone or baking tray.
• Set a timer: Bake for 8-10 minutes, keeping an eye on it. The cheese should be bubbly and golden when done.
• Check the crust: The naan’s edges should be crispy but not burnt.

What to Look For: A golden, gooey top with aromatic toppings.

6. Garnish and Serve

• Add herbs: Sprinkle fresh cilantro on the pizza as soon as it’s out of the oven. This adds a pop of color and a burst of freshness.
• Slice and enjoy: Let the pizza cool for 1-2 minutes before slicing. Serve hot for the best flavor.

Smell Test: The combination of tandoori spices, melted cheese, and naan will fill your kitchen with an irresistible aroma.

How to Make Homemade Tandoori Pizza Sauce

Want to take your Tandoori Paneer Pizza Naan to the next level? Make your own tandoori pizza sauce! This rich, flavorful sauce combines aromatic spices with a tangy tomato base, giving your pizza an authentic Indian twist.

Ingredients

Here’s what you’ll need to whip up this flavorful sauce:

• 2 tablespoons olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon ginger-garlic paste
• 1 can (14 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon tandoori masala
• 1 teaspoon Kashmiri red chili powder (adjust for spice preference)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon sugar (to balance the acidity)
• Salt, to taste
• Fresh cilantro, chopped (optional, for garnish)

Instructions

1. Sauté Aromatics
   • Heat the olive oil in a medium saucepan over medium heat.
   • Add the diced onion and sauté for about 5 minutes until it turns soft and translucent.
   • Stir in the minced garlic and ginger-garlic paste. Cook for another 1-2 minutes until fragrant.
2. Add Tomatoes and Spices
   • Pour in the crushed tomatoes and tomato paste, stirring to combine.
   • Sprinkle in the tandoori masala, Kashmiri red chili powder, cumin, coriander, garam masala, and sugar.
   • Season with salt to taste.
3. Simmer Until Thickened
   • Bring the mixture to a gentle boil.
   • Reduce the heat to low and let it simmer uncovered for 20-25 minutes, stirring occasionally. This allows the sauce to thicken and the flavors to meld beautifully.
4. Blend for a Smooth Sauce (Optional)
   • If you prefer a silky texture, use an immersion blender to puree the sauce until smooth.
5. Finish with Garnish
   • Remove the sauce from heat. Allow it to cool slightly before garnishing with freshly chopped cilantro.

Pro Tips

• Spice Control: Adjust the Kashmiri red chili powder to your spice tolerance.
• Perfect Consistency: If the sauce is too thick, add a splash of water or vegetable broth to thin it out.
• Storage: Store in an airtight container in the fridge for up to a week, or freeze for up to a month.

This homemade tandoori pizza sauce not only pairs perfectly with naan pizza but also works as a dip or a base for other Indian-inspired dishes. Give it a try, and you’ll never go back to store-bought sauce!

Pizza Customization Ideas

This recipe is flexible and easy to adapt:

• Vegetarian Option: Stick with paneer or add zucchini, cherry tomatoes, or mushrooms.
• Vegan Adaptation: Replace paneer with tofu and use vegan cheese.
• Gluten-Free Alternative: Use a gluten-free pizza base instead of naan.
• Adjust Spices: Lower the chili powder for less heat or add chili flakes for more kick.

Pizza Serving Suggestions

Pair this pizza with sides or dips for a complete meal:

• Cool contrasts: A cucumber raita or mint yogurt dip to balance the spices.
• Crispy additions: Masala fries, spiced roasted potatoes, or crispy okra.
• Fresh sides: A tangy green salad or sliced cucumbers and carrots.

For a true fusion feast, serve alongside Indian appetizers like samosas or pakoras.

Storage and Reheating

• Leftovers: Store slices in an airtight container in the fridge for up to 2 days.
• Reheating: Use an oven at 350°F (180°C) for 5-7 minutes or an air fryer for a crispy finish. Avoid microwaves—they make the naan soggy.
• Freezing: Assemble the pizza but don’t bake it. Wrap tightly and freeze for up to a month. Bake directly from frozen, adding 2-3 minutes to the cook time.

Final Thoughts

Tandoori Paneer Pizza Naan isn’t just food—it’s an adventure for your taste buds. With its smoky tandoori spices, creamy paneer, gooey cheese, and crispy naan base, every bite bursts with flavor and texture.

Whether you’re making it for a family dinner, a party, or just as a weekend treat, this fusion pizza is bound to be a hit. Try it out, and let me know how it turns out. Happy cooking!

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