Paneer Tikka Naan Pizza

Paneer Tikka Naan Pizza-an an overly delightful Indian style vegan pizza made utilizing paneer, flavors, cheddar, and custom-made naan.

This pizza is ideal for a night out or at whatever point the pizza desiring kicks in!

Could we at any point become weary of pizza? I don’t think so!

We request pizza frequently, particularly as the end of the week draws nearer, my pizza yearnings truly begin to kick in.

Now, I can be almost certain that I have attempted pizza from all famous pizza places around Seattle (those with great vegan choices obviously).

Hardly any weeks back, as regular, I was desiring pizza and I had some custom-made naan helpful so I utilized those to make this Paneer Tikka Naan Pizza, a vegan pizza propelled by Indian flavors.

If you have paneer, a container of marinara sauce, and naan (locally acquired or natively constructed) all set then you can make this pizza right away.

The paneer shapes are first marinated with yogurt and flavors and afterward positioned on naan and heated with some cheddar.

I attempted this naan pizza 2ly while testing the formula

1) I straight away added the marinated paneer 3D squares on the naan and prepared it with cheddar.

2) For the subsequent strategy, I initially cooked the paneer tikka 3D squares in a container with little oil until they were somewhat seared (5 t0 6 minutes) and afterward utilized it as fixing on the naan.

My decision I favored the main form more where you place the marinated 3D squares straightforwardly on naan and prepare.

Most importantly, there’s no extra advance of cooking the paneer and afterward, the marinating flavors and yogurt add to the kind of the sauce and make it considerably more delightful.

If you need, you can cook the paneer yet I lean toward doing that for a tikka. For the pizza, there’s no compelling reason to cook the paneer first.


The formula utilizes paneer and naan as the principle fixings. Also, since this is Indian propelled, there are a few (or many!) flavors!

Paneer: since this is paneer tikka pizza, the paneer is the principal element for this formula. I like utilizing paneer from Gopi or Vadilal brands that you can discover at Indian supermarkets.

A tip about utilizing locally acquired paneer, consistently absorb warm water for around 20 minutes and afterward use in the formula. So for this formula, I originally doused the paneer in steaming hot water and afterward wipe off it and afterward cut it into 3D squares and use it in the marinade.

You can likewise utilize a natively constructed paneer if you need it here.

Veggies: notwithstanding the paneer, the formula likewise utilizes red onion, green pepper, and jalapeƱos. You can decide to avoid the jalapeƱos to lessen the warmth.

Naan: you can utilize locally acquired naan or custom-made naan here yet ensure the naan is cooked before you use it in the formula.

Spiced pureed tomatoes: for the pizza sauce, I just utilized a container of normal marinara sauce and add a few flavors, and spread to it to make it more reasonable for an Indian roused pizza.

Be that as it may, you can utilize straightforward marinara sauce too, it will be fine.

Cheddar: I utilized a cheddar mix for this formula yet you can utilize any cheddar you like.

Plain mozzarella is an incredible alternative.

Flavors and yogurt: the paneer is marinated with yogurt and flavors like coriander powder, chaat masala, Kasuri methi, Kashmiri red stew powder (for shading).

Ensure the yogurt that you use for the marinade isn’t runny in any way.

Cilantro chutney: I love serving this naan pizza with a sprinkle of cilantro chutney.

You can skirt this yet it adds to the flavor and makes the pizza taste surprisingly better.

Regularly Asked Questions

Would I be able to utilize a standard pizza base?

Without a doubt, on the off chance that you don’t have naan and have a pizza base available, you can utilize that in the formula.

Would we be able to make it vegetarian?

Indeed with few replacements/substitutions

  • supplant paneer with tofu.
  • supplant cheddar with veggie lover cheddar.
  • supplant milk yogurt with veggie lover yogurt (plain almond milk yogurt ideally).
  • spread with vegetarian margarine
  • and ensure that the naan that you use is vegetarian. I have a veggie-lover naan formula which I will share very soon.

Would we be able to heat the pizza in an air fryer?

Indeed, an attempt at 390 F for 7-9 minutes.

How to store and re-heat the extras?

I would envelop the extra by aluminum thwart and refrigerate.

At that point re-heat in an air-fryer utilizing the re-heat setting or in a stove at 350 F degrees for 8-10 minutes.


1-To a bowl add yogurt (ensure the yogurt is thick and not runny by any means) and afterward add the ginger-garlic glue, mustard oil, coriander powder, chaat masala, Kashmiri red stew powder, garam masala, Kasuri methi, and 1/4 teaspoon salt.

2-Using a whisk combine everything as one until you have a pleasant smooth marinade.

3-Add the paneer solid shapes, peppers, and onions to the bowl.

4-Using a spatula throw everything together until the paneer and the vegetables are very much covered with the marinade combination. Cover and refrigerate for at least 30 minutes or as long as 2 hours.

5-Meanwhile add 1/2 cup of marinara sauce (any packaged sauce would never really) skillet and put in on warmth. Add cardamom powder, garam masala, red bean stew powder, Kasuri methi and spread to it and mix until the margarine melts and everything is all around consolidated.

Eliminate the skillet from the warmth and put it in a safe spot. In the meantime pre-heat the broiler to 450 F degrees.

6-After 30 minutes are up, eliminate the paneer marinade from the cooler. Presently, take one naan (this is a medium size naan, around 8-10 creeps long and 5-6 inches wide) and spread around 2 tablespoons of sauce on top of the naan. I typically leave 1/2-1 inch as an afterthought while spreading the sauce.

7-Then top with cheddar, around 1/4 cup destroyed cheddar, or however much you like.

8-And then spot the marinated paneer, pepper, and onions on top of the cheddar. Spot the naan onto a preparing sheet (if utilizing an aluminum foil, try to oil the foil a little with oil before putting the naan).

Heat at 450 F degrees for 9 to 10 minutes and afterward sear on high for 1 to 2 minutes (this is discretionary, cook on the off chance that you need the cheddar and paneer to brown up a bit).

Eliminate the paneer tikka naan pizza from the broiler and let it sit for 5 minutes. At that point eliminate from the dish and move on to the serving plate. Sprinkle with cilantro chutney and serve!

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