Chicken and Paneer Naan Pizza
Easy naan bread pizzas topped with spiced tomato sauce, chicken, spinach and paneer. A quick Indian-inspired naan pizza perfect for weeknight dinners.
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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.
Nutrition Facts
Chicken and Paneer Naan Pizza
Amount per Serving
Calories
851
% Daily Value*
Fat
45
g
69
%
Saturated Fat
16
g
100
%
Trans Fat
0.01
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
11
g
Cholesterol
91
mg
30
%
Sodium
1028
mg
45
%
Potassium
1120
mg
32
%
Carbohydrates
76
g
25
%
Fiber
6
g
25
%
Sugar
10
g
11
%
Protein
36
g
72
%
Vitamin A
9781
IU
196
%
Vitamin C
38
mg
46
%
Calcium
568
mg
57
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
