Chicken, Spinach and Paneer Naan Pizzas
Indian-style naan pizzas topped with spiced tomato sauce, chicken, spinach and paneer. A 30-minute dinner that’s full of flavour, fun to make, and easy to adapt for vegetarians.
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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.
Notes
Variations
- Vegetarian version: Skip the chicken and double up on paneer or add roasted red peppers.
- Chutney twist: Replace the tomato sauce with mango chutney for a sweet-spicy version.
- Add 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.
