This creative recipe credit goes to my hubby who has contemplated a savory pizza blend of India and Italy for some while. Depending on how you make it this could be one giant pizza or, as in this case, four smaller ones served on pre-made naan bread.
The photo shows the brand of naan he used – for easy reference, but you may choose to substitute your own favorite. As always, the ingredients can be adjusted to fit any dietary preference!
Making this on a grill was touch-n-go for him. Initially the naan pizza was placed in the grill at the required temperature for just a few minutes but the bottom burned. Next, he put it on a grill stone surface thinking it would prevent overcooking, yet it burned again! Obviously, our grill runs much hotter than the temp gauge shows. The recipe instructions here suggest you bake it in a regular oven, middle shelf, but check on it after every few minutes. Burned slightly or not, it was DEEELISH! Happy cooking, and if you make it let us know how it went! 🙂
8 oz. tomato Sauce
4 TBS Plain Yogurt
4 TBS heavy Cream
2-3 tsp sugar – to taste
1 tsp Cumin
1 tsp Paprika
1 tsp Garam Masala
2 TBS Butter
4 cloves Garlic minced
Salt to taste
4 Store bought Naan Bread (appx. 7in diameter), or can make pizza dough and do a thin crust pizza as option
Olive Oil for brushing
Grated Mozzerella Cheese
- Prepare sauce and spice mix in separate bowls
- Heat small pan and melt the butter. Saute minced garlic until aromatic. Pour in the spice mix and sauté until fragrant (1-2min) on med. heat.
- Add tomato sauce and stir well to mix. Sprinkle salt to taste and simmer until sauce thickens (about 2min). Turn off heat
- Either pre heat oven at 450 degrees, or use a grill with a grill stone. Brush dough or pre made Naan with Olive oil. Spread sauce on Pizza crust. Add other toppings of your choice. Add mozzarella cheese to cover and sprinkle pizza with fresh chopped cilantro.
- In oven, bake for 8-10 min for fresh pizza dough, or 5-7min until cheese melted and bubbly with pre-made naan. On grill, check the bottom at 3min to make sure not burnt, and cook until cheese melted and bubbly.
Note: This recipe was inspired by the link below. The sauce recipe proved helpful in making a unique, vegetarian version (pictured in this blog).
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