If you love pizza, naan bread and big, bold flavours, this chicken and paneer naan pizza is going to be right up your street.
This recipe takes soft naan breads and turns them into quick, crispy pizzas topped with garam masala-spiced tomato sauce, tender chicken, wilted spinach and golden cubes of paneer. The result is something that sits somewhere between pizza and curry night – and it’s ABSOLUTELY delicious.
Even better, these naan pizzas are ready in about 30 minutes, making them perfect for an easy weeknight dinner or a fun Friday night meal.
And if you happen to have leftover roast chicken in the fridge, this recipe becomes even quicker. In fact, it’s one of my favourite ways to transform leftovers into something completely different.
Why Make Pizza on Naan Bread?
Using naan bread as a pizza base is one of the easiest ways to make homemade pizza.
Because naan is already cooked, you don’t need to worry about proving dough or waiting for a base to bake through. It crisps up beautifully in the oven and holds toppings wonderfully.
That means you get:
• crispy edges
• soft chewy centres
• loads of topping flavour
all with almost no effort at all!
It’s one of my favourite shortcuts for quick dinners – and once you try naan bread pizza, you may never go back.
The Inspiration Behind These Naan Pizzas
This recipe actually came from a bit of kitchen experimenting.
I was making tostadas one evening and suddenly realised something important: I clearly have a weakness for anything that involves crispy bread and delicious toppings.
Pizza. Tostadas. Flatbreads. I love them ALL.
So the thought popped into my head: why not make an Indian-style pizza using naan bread?
The result was this recipe – and it worked FAR better than I expected. The spices, chicken, spinach and paneer all work beautifully together.
Sometimes kitchen experiments really do pay off!
Why This Recipe Works So Well
A few simple elements make these naan pizzas particularly good.
- Paneer adds richness – Paneer is a mild Indian cheese that softens when heated but keeps its shape. Instead of melting like mozzarella, it becomes golden and slightly chewy, which works brilliantly on pizza.
- Spinach balances the richness – Spinach adds colour and freshness while also pairing perfectly with both chicken and paneer.
- The spiced tomato sauce – The sauce is quick but full of flavour thanks to ginger, garlic and warm spices.
Together they create a pizza that feels comforting but also a little bit different.
Ingredients – Notes & Substitutions
- Naan breads – Large plain naan breads work best here. Using shop-bought naan keeps the recipe quick, but if you enjoy making your own, homemade naan will be wonderful too.
- Cooked chicken This recipe is PERFECT for using up leftover roast chicken. Simply shred the meat and scatter it over the pizzas. If you’re cooking chicken from scratch, grilled or roasted chicken breast works well.
- Paneer – Paneer is a firm Indian cheese that holds its shape when cooked. You can find it in most large supermarkets now. If you can’t get it, halloumi or ricotta both work as substitutes.
- Spinach – Spinach adds freshness and colour. It’s wilted first so the pizzas don’t become soggy.
- Garlic and ginger – These form the flavour base of the sauce and give the pizzas a wonderful aromatic warmth.
- Spices – Ground cumin, coriander and garam masala add classic Indian flavour without making the dish overly spicy.
- Tomato purée – Tomato purée creates a quick, rich pizza sauce when combined with water and spices.
How to Make Chicken and Paneer Naan Pizza
This recipe is incredibly simple.
1. Wilt the spinach
Cook the spinach briefly in a little olive oil until wilted, then set it aside.
Make sure to squeeze out excess water so the naan stays crisp.
2. Make the spiced tomato sauce
Cook the garlic and ginger in olive oil, then stir in the spices and tomato purée with a splash of water.
Simmer briefly to create a thick, flavourful sauce.
3. Assemble the pizzas
Spread the sauce over the naan breads, then top with spinach, shredded chicken and cubes of paneer.
4. Bake
Bake the pizzas in a hot oven until the naan is crisp and the paneer turns lightly golden.
Serve with yoghurt and fresh coriander for a cooling finish.
Tips for the Best Naan Bread Pizza
- Squeeze the spinach – Spinach holds a lot of water. Squeezing it prevents soggy pizza bases.
- Crisp the naan first – If you like extra crispy bases, bake the naan for 2 minutes before adding toppings.
- Pan-fry the paneer – If you want extra golden paneer, fry it briefly before adding it to the pizza.
- Use leftover chicken – Leftover roast chicken adds loads of flavour and makes the recipe incredibly quick.
FAQs
Yes – it keeps for up to 5 days in the fridge or 3 months in the freezer.
Absolutely. Try pitta, flatbreads or even thick tortillas.
Yes – skip the chicken, use tofu instead of paneer, and swap yoghurt for coconut yoghurt.
It’s mild as written, but you can add chilli powder or flakes for more heat.
Chicken and Paneer Naan Pizza
Ingredients
- 2 plain naan breads large
- 200 grams fresh spinach
- 100 grams chicken breast cooked, shredded
- 150 grams paneer
- 2 tablespoons olive oil
- 10 grams ginger
- 2 cloves garlic
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- 2 teaspoons garam masala
- 150 grams tomato puree
- 1 teaspoon 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.
Notes
Variations
- Skip the chicken and double up on paneer or add roasted red peppers for a vegetarian version.
- Replace the tomato sauce with mango chutney for a sweet-spicy version.
- For more heat, sprinkle with chilli flakes or drizzle with sriracha before serving.
Storage & Reheating
- Fridge: Keep leftovers in an airtight container for up to 2 days.
- Reheat: Warm in the oven at 180°C for about 10 minutes or in a frying pan until crisp again.
- Freezer: You can freeze the cooked pizzas (before adding yoghurt) for up to 3 months.
More Ideas for Using Up Leftovers
One of the best things about cooking a big roast is the leftovers. In fact, I sometimes think the leftover meal the next day is even better! With a little creativity, yesterday’s dinner can turn into something completely different and just as delicious.
If you enjoy finding clever ways to use up what’s already in the fridge, do take a look at my Leftovers recipe hub, where I’ve gathered together plenty of recipes designed to transform leftovers into easy weeknight dinners.
A few of my favourite leftover recipes include:
- Leftover Ham Pie – a wonderfully comforting pie that’s perfect for using up leftover ham.
- Leek and Ham Pasta – creamy, cosy and ready in no time.
- Leftover Roast Chicken, Leek and Mushroom Filo Pie – golden, crisp filo pastry filled with a rich, savoury chicken and leek filling.
Thanks for sharing Miranda 🙂
You’re welcome Harriet! 🙂
Wow! These look so beautiful and delicious! I love naan bread so these will be perfect for me!
That looks so good! I love that you used paneer. It’s more like bread cheese in that it doesn’t melt. Fabulous!
Hmmmm, sounds good. This will be on my ‘to cook/bake’-list
These look great – and perfect for a weekday supper. I’ve made similar ‘pizzas’ using pitta bread, but haven’t thought about using naan before. Excellent idea!
Clever idea – especially using paneer which tastes so good when cooked!
Oh, those look so tasty! I’ll definitely be adding this to my to-do list!
I love paneer cheese, these little naan pizzas look scrumptious
They look so good!
What a fab idea. Son1 loves pizza and indian food, so this would be ideal
I have made something similar before but used mango chutney instead of tomato puree.. yum
Great idea!
I have all the ingredients on hand, so guess what I’ll be making for dinner tonight! Thanks for sharing this wonderful recipe.
I hope you enjoy it! Let me know how it goes 🙂
Looks amazing! Have to try this out!
The pizza looks so delicious 🙂
Oh, what a yummy looking dinner. I’ve never had paneer before, not sure if I can even buy it at my local grocery stores. Can you think of a substitute? Would it have a similar taste to feta cheese? I absolutely love feta.
Thanks Diana! Paneer is much milder than feta – I’d use ricotta if I couldn’t get hold of paneer x
These look so very good!!
This looks delicious! I’d definitely try a veggie version.
Looks so yummy! Great photos that make my stomach grumble and my mouth water.
Thanks Wendy!
Ooh! I’ve been looking for something to do with the beautiful naan they started carrying at my local grocery store. I could even make a dairy-free version with soy/veggie cheese! Thank you for the recipe!
Enjoy! Dairy free version sounds great x
what a fab idea – shall be copying this one! x
It is a great idea. Try it buffalo style on the grill! No clean up and a nice smoky flavor .
great plan 🙂 thanks
I love naan! So tasty! I have been wanting to make it homemade! Do you think it is difficult?
I haven’t made it before, but it’s supposed to be fairly easy! I will give it a go and let you know 🙂