How to Make Naan Pizzas | Rachael Ray

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella has fewer calories while still melting well.

pepperoni

🥗Healthier: turkey pepperoni

💰Cheaper: salami

Turkey pepperoni reduces fat while maintaining flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

fresh basil

💰Cheaper: dried basil

Dried basil is more affordable and has a long shelf life.

Dice the 12-ounce brick of paneer cheese into small pieces, between 1/4 inch to 1/2 inch.

In a bowl, mix 3/4 to 1 cup of Greek yogurt with 1 tablespoon of curry powder, 1 teaspoon of chili powder, 1 large clove of grated or pasted garlic, and 1 inch of grated or minced ginger.

Add the juice of 1 lime and fenugreek leaf to the mixture.

Drizzle in 1 tablespoon of mustard oil and mix well.

Add the diced paneer cheese to the marinade and let it marinate.

In a pan, heat a touch of olive oil and cook half of a small onion until soft.

Turn the heat up on a griddle and add a splash of water to the pan before placing the naan topside down to blister them.

Add the marinated paneer cheese to the pan to brown it.

Flip the naan and brush the tops with melted butter, then blister the top again.

Prepare to build the pizza by placing 12 ounces of mozzarella cheese down on the naan.

Scatter the marinated paneer around the pizza, followed by some peppers and onions, and a couple of curry leaves.

Add a little more mozzarella cheese on top.

Place the pizzas in the oven (or griddle) to cook until the cheese is melted and bubbly, which may take a couple of minutes without a broiler.

Cut the pizza into four pieces and top with cilantro or parsley, scallions, hot pepper rings, and sprinkle with white and black roasted sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens