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Naan Pizza Recipe

For when you need a quick meal, or you just plain crave pizza with an Indian twist, naan pizza welcomes your leftovers and is all the better for them.
Course Main Course
Cuisine Indian-ish
Keyword Appetizer, Bread, Dairy-free, Egg-free, No onion, no garlic, Non-vegetarian, Pizza, Quick, Snack, Street Food, Vegetarian
Prep Time 10 minutes
Cook Time 12 minutes
0 minutes
Total Time 22 minutes
Servings 1
Calories 557kcal


  • 1 naan
  • 1 teaspoon ghee ~ Optional
  • 1/2 cup keema ~ Recipe for keema, or roasted vegetables, a mix of both, leftovers
  • 2 tablespoons cheese See Notes
  • 2 tablespoons onions ~ Thinly sliced
  • 2 tablespoons vinegar, or lemon juice ~ If pickling your onions
  • 1 tablespoon cilantro ~ Coarsely chopped
  • 1 tablespoon mint ~ Coarsely chopped
  • 1 teaspoon coriander seeds ~ Toasted and coarsely crushed
  • chutney, raita, yogurt ~ Drizzle as you wish


  • Gather your Ingredients.
    Indian Pizza Ingredients ready for topping the naan.
  • Preheat your oven to 425°F (220°C) with a pizza stone, pizza steel, or a baking sheet turned upside down on the middle rack.
  • Brush naan with ghee, if you wish.
  • If you would like to add a pop of acid or don't like raw onions, soak thinly sliced onions in vinegar or lemon juice for 10 minutes, while the oven is heating. This step isn’t necessary if you are garnishing your pizza with a flavorful chutney.
  • Top your naan with any toppings of your choice, starting with keema, roast chicken, or roasted or cooked veggetables, then sprinkle with cheese, paneer, and cilantro, if using.
    Indian Pizza Ready for the Oven
  • Bake for about 12 minutes, or until your toppings look cooked. If using a cheese besides paneer, it should be melted, or at least softened.
  • Garnish with a drizzle with chutneys, if you wish.
    Naan pizza toped with keema (Indian ground beef), pickled onions, and chutney


  • If you have a pizza stone or steel, this is the perfect time to use it for your naan pizza recipe. If you don’t, a cookie sheet turned upside down, will also work well.  The key is to preheat it so that it is hot when you put your pizza in the oven.
  • Flatbread: naan (I like Deep’s naan from an Indian grocer’s freezer), roti, dosa, or even a store-bought prebaked pizza dough works well.
  • Sauce: you may want a thin layer of concentrated sauce without too much liquid. This can be accomplished with a jarred pizza sauce, or use my basic curry sauce cooked down a little so it won’t make the bread soggy. 
  • Meat in the form of keema, leftover roast chicken, and bite-sized roasted (or simply cooked) vegetables like mushrooms, cauliflower, broccoli, or even potatoes are great.
  • Cheese: any cheese, but especially feta, fresh goat cheese, mozzarella, and parmesan, or a combination. Paneer works here but does get lost because of its delicate flavor.
  • Garnishes for this naan pizza recipe: thinly sliced fresh green or red chilis, chili flakes, thinly sliced red onions (lightly pickled or not), scallions, fried curry leaves, fresh cilantro or mint leaves, mint and coriander chutney, dollops of raita, or even a fried egg, to make for a heartier meal.


Calories: 557kcal | Carbohydrates: 63g | Protein: 18g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 54mg | Sodium: 1037mg | Fiber: 4g | Sugar: 5g | Vitamin A: 513IU | Vitamin C: 3mg | Calcium: 321mg | Iron: 1mg