Best Naan Pizza Recipes

PIZZA ( NAAN BREAD PIZZA )

Steps:

• Preheat the oven to 400°F.
• Brown and Cook Sausage Patty Breaking up in to small pieces in Pan Drain on paper towels.
• Spread your sauce on Naan Bread.
• Sprinkle 1/4cup of mozzarella cheese.
• Sprinkle Sausage pieces.
• Spread sliced Mushrooms
• Top with rest of mozzarella cheese.
• Lay buffalo mozzarella with Basil leaf on top of each slice If you want (4 thin slices.).
• Bake 8 to 12 minutes or to desired crispiness.

NAAN FLATBREAD PIZZA

Steps:

• Pre-heat oven to 400 degrees F.
• In skillet, add olive oil, onion and bell pepper and saute for about 10 minutes on medium low heat stirring frequently.
• Add garlic and saute for an additional 2 minutes. Remove from heat.
• Place naan flat bread on a cookie sheet lined with baker's parchment paper.
• Slather on the ranch salad dressing to top side of naan.
• Then sprinkle cheese over top, then sprinkle bell pepper mixture from skillet on top of the cheese.
• Bake in oven for 15 minutes or until cheese is gooey melted.
• Remove and enjoy!

NAAN BREAD MARGHERITA PIZZA WITH PROSCIUTTO

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Place naan breads on the prepared baking sheet; brush each naan with olive oil. Spread green onion and garlic over each naan. Arrange 4 slices mozzarella cheese onto each naan; top with tomato slices. Season tomatoes with salt and pepper. Top tomato layers with prosciutto, basil, and Parmesan cheese.
• Bake in the preheated oven until pizza is crispy on the edges and cheese is melted, about 8 minutes. Turn on oven's broiler and broil until cheese is lightly browned and bubbling, about 2 minutes.

ARTICHOKE, PESTO, AND GARLIC NAAN BREAD PIZZA

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix olive oil, pesto, and garlic together in a bowl. Spread over naan bread. Top with mozzarella cheese and feta cheese. Scatter artichoke hearts, banana peppers, and turkey pepperoni on top.
• Bake in the preheated oven until cheese is melted, 7 to 9 minutes.

NAAN VEGGIE PIZZA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place naan on baking sheets and brush with olive oil.
• Bake naan in the preheated oven until light toasted, 5 to 10 minutes.
• Stir mushrooms, tomato, bell pepper, red onion, basil, oregano, and red pepper flakes together in a bowl. Fold garlic and 1 tablespoon olive oil into vegetable mixture.
• Spread mozzarella cheese onto each naan bread; top with vegetable mixture.
• Bake pizzas in the oven until cheese is melted and vegetables are cooked through, 10 to 15 minutes more.

MINI NAAN HAWAIIAN PIZZA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Spread pizza sauce on naan breads and sprinkle with mozzarella cheese. Top with pineapple tidbits, ham, bacon, and red onion. Place on a foil-lined baking sheet.
• Bake in the preheated oven until crust is golden brown and cheese has melted, about 10 minutes.

BUFFALO CHICKEN NAAN PIZZA

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Season chicken with Cajun seasoning.
• Grill chicken on the preheated grill until no longer pink inside and juices run clear, 5 to 10 minutes per side. Remove from grill, leaving grill on. Let chicken rest for 3 to 4 minutes, then cut into small pieces and set aside.
• Combine cream cheese, sour cream, half-and-half, Parmesan cheese, rosemary, garlic, and black pepper in a mixing bowl. Spread white sauce evenly onto naan, then layer chicken and feta cheese on top. Refrigerate any leftover white sauce.
• Combine Buffalo sauce, melted butter, tomato paste, smoked paprika, and nutmeg in a bowl. Drizzle Buffalo sauce on top of naan pizzas.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Heat pizzas on the hot grill until warmed through, about 5 minutes.
• Transfer pizzas to the preheated broiler and finish cooking until golden brown on top, about 1 minute more.

NAAN BREAD GOAT CHEESE AND TOMATO PIZZA

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place naan bread on a baking sheet. Brush naan with Caesar salad dressing. Spread tomato slices over dressing. Sprinkle Italian seasoning on top. Arrange bacon on top. Sprinkle goat cheese over bacon.
• Bake in the preheated oven until top is bubbling, 10 to 12 minutes. Turn on the broiler; broil pizza until goat cheese is lightly browned, 1 to 2 minutes.

BAKED CHICKEN FAJITA NAAN PIZZA

Steps:

• Preheat the oven to 425 degrees F. Meanwhile, heat the oil until hot in a grill pan or skillet over medium-high heat, then add the chicken. Cook thoroughly, about 5 minutes on each side, then remove from the pan.
• Add more oil to the pan as necessary, and add the mushrooms, peppers, onions, fajita seasoning and 1/2 teaspoon each salt and pepper and cook until the vegetables are slightly tender, tossing with tongs periodically, about 5 minutes. Remove from the pan.
• Place the naan on a baking sheet, pizza pan or baking stone. Top each piece with a layer of tomato sauce, followed by the chicken, vegetables and then the cheese. Bake until the cheese has melted, 10 to 15 minutes. Top the pizzas with the avocado, cilantro and freshly squeezed lime juice, if using, then divide each pizza in half and serve.

NAAN GRILLED PIZZA

Steps:

• Heat gas or charcoal grill. When grill is hot, cook naan bread over medium heat about 45 seconds on each side. Remove from heat.
• To assemble pizza, brush oil over one side of bread. Top with cheese and tomatoes. Season with salt and pepper.
• Return pizza to grill. Cover grill; cook 1 to 2 minutes or just until cheese is melted. With large metal spatula, remove pizza from grill. Sprinkle with basil.

BASIL PESTO AND 3-CHEESE NAAN PIZZA

Steps:

• Combine basil, Parmesan cheese, 1/4 cup olive oil, walnuts, garlic, salt, and pepper in a blender; blend pesto until desired consistency, 5 to 8 minutes. Add 1 extra tablespoon olive oil at a time for a thinner pesto. Set aside.
• Heat 1 teaspoon olive oil in a skillet over medium heat; stir in mushrooms, rosemary, salt, and pepper. Saute until mushrooms are tender, about 5 minutes. Set aside.
• Heat 1 teaspoon olive oil in a large skillet over medium heat. Add 1 naan and cook until crispy, about 2 minutes per side. Spread naan with a generous amount of pesto, and top with ricotta cheese, feta cheese, and sauteed mushrooms. Sprinkle with Parmesan cheese. Cook until cheese is melted. Repeat with second naan and remaining ingredients.

BBQ HAWAIIAN NAAN PIZZA

Steps:

• Heat grill to medium heat.
• Grill pineapple and ham 8 min., turning after 4 min. Transfer to cutting board; chop into 1/2-inch pieces. Reduce grill to medium-low heat.
• Brush naan with barbecue sauce to within 1/2 inch of edges; top with pineapple, ham and cheese.
• Grill 2 to 3 min. or until bottoms of pizzas are lightly browned and cheese is melted.

INDIAN BUTTER CHICKEN NAAN PIZZA WITH LIME & PEANUT SLAW

Steps:

• Spray 4-quart slow cooker with cooking spray. In 10-inch skillet, melt butter with vegetable oil over medium heat. Add onion and garlic; cook about 5 minutes or until onion is softened.
• Stir in cardamom, garam masala, chili powder and coriander. Cook 2 minutes longer, stirring frequently.
• Stir in tomato paste and coconut milk. Heat until thoroughly blended. Pour mixture into slow cooker. Add chicken, yogurt and salt; stir to mix.
• Cover; cook on Low heat setting 6 to 8 hours (or on High heat setting 4 hours).
• To make pizzas, set oven control to broil. Place naan breads on ungreased cookie sheet. Top each with desired amount of chicken mixture. Sprinkle each with mozzarella cheese.
• Broil until cheese is melted.
• Just before serving, stir together all Slaw ingredients. Top pizzas with slaw.

SASSY NO-SAUCE NAAN PIZZA

Steps:

• Place a pizza stone on the middle rack of the oven; preheat the oven to 425 degrees F (220 degrees C).
• Brush naans with olive oil and sprinkle with garlic salt and red pepper flakes. Place 3 to 4 slices of tomato on each naan and layer with prosciutto. Top with mozzarella slices and season with pepper.
• Place pizza on the preheated pizza stone. Bake until cheese is melted and bubbling, 7 to 8 minutes. Remove from oven and let sit for 5 minutes before slicing and serving.

BARBECUE CHICKEN NAAN PIZZA RECIPE

Steps:

• Preheat and indoor or outdoor grill to medium-high. Combine the oil, cumin, paprika, salt and pepper in a small bowl; brush on the chicken. Grilled the chicken 3-4 minutes per side, or until cooked through. Cool the chicken to room temperature and then thinly slice.
• Preheat the 400°F
• Set the naan on a parchment paper-lined baking sheet. Spread the top of the naan with the barbecue sauce. Arrange the chicken on top of the barbecue sauce; sprinkle with the cheese and green onions. Bake for 8 to 10 minutes, or until the cheese is melted and the bottom of the naan is crispy.
• Note: The naan I used were 10-inches long and 3-inches wide. If you cannot find them that size, simply select naan, whether round or oval, which appear to be a good size to make a pizza that serves one.

CAMPFIRE CAPRESE NAAN PIZZA

Steps:

• Build a campfire and place a grill grate on top. Allow the fire to burn until it has accumulated a bed of coals. Rake the coals into a flat bed on one side of the fire.
• Combine oil and vinegar in a small bowl. Brush 3/4 of vinaigrette onto both sides of naan.
• Place naan on grill. Cook bubbly side-down, until grill marks appear, about 2 minutes.
• Remove naan and brush with the remaining 1/4 of the vinaigrette. Layer mozzarella, tomato slices, and baby tomatoes on top. Sprinkle salt and pepper over pizza.
• Grill until bottom is golden brown and cheese is melted, 3 to 5 minutes. Garnish with basil.

BARBECUE CHICKEN & BACON NAAN PIZZA

Steps:

• 1. Preheat the oven to 425 degrees. Place the Naan bread on a baking pan that has been sprayed liberally with cooking spray. Spread each piece of Naan lightly with the barbecue sauce reserving the bulk of the sauce to drizzle over the toppings. If you'd like more sauce, serve it on the side so your pizza's won't get soggy. Divide the toppings evenly into four servings. Place the chicken, bacon, onion and peppers on the Naan in that order. Drizzle with the remainder of the barbecue sauce. Sprinkle the shredded colby jack cheese on top and bake at 425 degrees for 10 minutes or until the edges are golden. Garnish with chopped cilantro and cut into quarters to serve. Yield: 4 whole Naan pizzas Cook's note: Cut each naan it into smaller pieces and serve this delish pizza as an appetizer.

SHRIMP ALFREDO NAAN PIZZA

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line 3 baking sheets with aluminum foil and spray lightly with cooking spray.
• Combine onion, bell pepper, mushrooms, zucchini, broccoli, and cauliflower in a medium bowl. Drizzle with 1 tablespoon olive oil, salt, and pepper and mix to combine. Place on 1 of the prepared baking sheets.
• Bake in the preheated oven until vegetables are tender, about 15 minutes. Remove vegetables and set aside. Lower oven to 400 degrees F (200 degrees C).
• Meanwhile, melt butter in a saucepan over medium-low heat. Add heavy cream and Parmesan cheese; cook and stir until sauce is smooth and starts to thicken, about 10 minutes.
• At the same time, heat remaining 1 tablespoon oil in a skillet over medium heat; stir in garlic and cook until browned, 1 to 2 minutes. Pat shrimp with paper towels to remove any moisture and add them to the skillet. Increase heat to medium-high and cook until shrimp are pink, 3 to 4 minutes.
• Place 2 naans on each of the 2 remaining foil-lined baking sheets. Lightly spray tops of naans with cooking spray. Spoon some Parmesan-cream sauce on each naan, spreading it all the way to the edge. Arrange cooked vegetables on top of the sauce, followed by the cooked shrimp. Spoon the remaining sauce over shrimp and top with shredded Italian and Asiago cheeses.
• Bake naan pizzas until cheese is melted and naans are starting to get crispy at the bottom, 10 to 15 minutes.

NO-KNEAD FLATBREADS - MASTER RECIPE (PIZZA, NAAN, FOCACCIA)

Steps:

• Mixing and Storing the Dough:.
• Note: If measuring flour rather than weighing, don't press down into the flour as you scoop it in with dry-ingredient measuring cups, By gently scooping up flour, then sweeping the top level with a knife or spatula.you willl get a more accurate measurement.
• In large plastic storage container (with lid) mix together the flour, yeast, sugar and salt.
• Add all the water and olive oil at once and mix with a wooden spoon.
• If mixing becomes too difficult to incorporate all the flour with the spoon, reach into the mixing bowl with very wet hands and press the mixture together. Note: kneading isn't necessary.
• When everything is uniformly moist without dry patches your mixing is complete. This should take only a few minutes.
• The dough will be wet and loose enough to conform to the shape of its container.
• Cover with a lid (not airtight) that fits well on the container. Allow the mixture to rise at room temperature until it begins to collapse, or at least flattens on the top, about 2 hours, depending on the room's temperature and the initial water temperature. Longer rising times, up to about 5 hours, will not harm the result.
• You can use a portion of the dough anytime after this period. Fully refrigerated wet dough is less sticky and easier to work with than dough at room temperature. So the first time you try this method, it's best to refrigerate the dough overnight, or at least 3 hours, before shaping a loaf.
• The breads flavor improves with the retardation, so suggest you wait at least 24 hours before baking the first loaf! Dough may be stored in the refrigerator for up to 12 days.
• Baking Instructions:.
• Naan:.Recipe #387678.
• Pizza:.Recipe #387780 or Recipe #363140 on the grill Recipe #322248.
• Pizza Roll: Recipe #388861.
• Focaccia:.Recipe #387527.
• Lavash: Recipe #310451.

NAAN PIZZA

Steps:

• Preheat the oven to 400 degrees F.
• Heat a large skillet over medium-high heat. Add the cumin and coriander to the hot skillet and stir to toast until they become aromatic, about 30 seconds. Add the oil and turkey, breaking the meat up with a wooden spoon into small crumbles. Sprinkle with 1 teaspoon salt and toss it so the turkey is coated in oil and spices. Cook, stirring occasionally, until the turkey starts to brown, about 2 minutes. Grate the garlic cloves on a rasp grater into the skillet. Stir it into the turkey and cook until turkey is browned and fully cooked, 4 to 5 minutes more. Stir in the oregano, some lemon zest and half the lemon juice, scraping up browned bits left in the skillet. Remove from the heat and set aside.
• For the kids: Put 2 naan on a baking sheet. Spoon 2 tablespoons pizza sauce on each. Add a little bit of turkey and the mozzarella. Bake until the cheese is bubbling and the crust is golden brown, about 10 minutes.
• For the adults: Mix the tahini with the harissa, remaining lemon juice, a pinch of salt and 2 tablespoons water if desired (see Cook's Note). Spread the tahini sauce on one side of the remaining pieces of naan. Sprinkle turkey on top of the sauce. Bake until the crust is toasted, 10 to 15 minutes. Layer on feta, cucumbers, olives, red onion, parsley and mint leaves. Sprinkle with some lemon zest and spritz with a little lemon juice. Drizzle with additional tahini sauce if desired. Serve hot or at room temperature.