I got this idea when I was recently making tostados. I love pizza, I love tostados, I love any dough-based dish with cheesy toppings which you can eat with your hands. So, why don’t people make Indian style pizzas? (Feel free to educate me if I’m wrong!)
This is a classic quick weeknight dish. If you have people coming round on a weeknight and don’t have time for something seriously fancy, try making these! Your guests will be impressed that you’ve managed to whip up something so exciting so quickly.
I used shop bought naans – make your own if you have time, it’ll be much tastier and I’ll do this next time I make them.
You could easily make this veggie by leaving off the chicken, and why not have a play around with the toppings? I think lamb and red pepper would work beautifully too, or beef and okra.
This was one of those experiments which goes unexpectedly well, and I implore you to try it!
This will make enough for 2-3, and takes no more than 30 minutes to make.
Chicken, Spinach and Paneer Naan Pizzas
January 14, 2024Ingredients
- 2 large plain naan breads
- 200 g fresh spinach
- 100 g cooked shredded chicken breast
- 150 g paneer
- 2 tbsps olive oil
- 1 small piece ginger
- 2 cloves garlic
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 2 tsps garam masala
- 150 g tomato puree
- 1 tsp sugar
- Yoghurt and a small bunch fresh coriander to serve
Instructions
- Preheat the oven to 220 degrees.
- Wilt the spinach in a saucepan with 1 tbsp of the olive oil. When it is all wilted, take off the heat and leave to one side while you make the sauce.
- Finely chop the ginger and garlic, then add to another saucepan with the remaining olive oil. Sizzle for 2 minutes, then add the cumin, coriander and garam masala. Cook for 1 more minute then add the tomato puree and 100ml water. Stir well, then add the sugar and a little salt. Remove from the heat.
- Spread the tomato sauce over the top of each naan bread. Squeeze the spinach to remove any excess water, then dot it over the naans. Sprinkle over the chicken. Chop the paneer and add this too.
- Bake in the oven for 10 minutes, or until the naans are crisp and the paneer is golden. Serve sprinkled with fresh coriander and with the yoghurt on the side for dipping.
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