Butter Paneer Naan Pizza | Naanizza
Butter Paneer Naan Pizza is a super delicious paneer butter masala curry topped with homemade wholemeal naan, cheese and onions would make a mind-blowing naainzza for lunch or dinner.
Naaniza is Indian style fusion recipe of pizza which has naan for the base and a luscious creamy paneer butter masala curry as a topping along with lots of cheese. This is a totally sinful naan pizza that would make you feel just amazing.
I used paneer butter masala curry for the topping but you know the sky is the limit, use whatever gravy, dry or semidry curry you love as a topping and enjoy this classic dish in the new avatar of fusion with Italian flavours.
For the first time I tried making wholemeal wheat flour naan and it came out really well. Everyone loved it as a base for pizza. I think they would like it alone too, I mean without pizza base. Anyways whatever naan base you would like to use, go ahead and do try the naan-iza and I am sure you all will love it.
Blogging Marathon#82 Week 1/Day3
A super delicious paneer butter masala curry topped with homemade wholemeal naan, cheese and onions would make a mind blowing naainza for lunch or dinner.
- 2 cups wholemeal wheat flour
- 1/2 teaspoon baking powder
- 1/4 cup yogurt
- 1/2 teaspoon salt
- 1/8 teaspoon baking soda
- 1/4 cup water or as required
- 1 tablespoon olive oil
- 1 recipe paneer butter masala
- 1 cup mozzarella cheese
- 2 tablespoon butter, cubed
- 2 green chilli, chopped
- 1 red onion, round sliced
- 2 tablespoon mint leaves
In a mixing bowl and wholemeal flour, salt, baking powder, baking soda. Mix to combine.
Add in yoghurt and olive oil and mix until it starts coming together. Knead a dough by adding a little water at a time.
Cover the dough with kitchen towel and let it rest for 30 minutes.
Heat a skillet or iron griddle on low to medium heat.
Divide the dough into four equal parts. Roll one ball of dough into a naan shape and smear one side with a little water.
Transfer the naan on to preheated skillet facing the water brushed side down and cover with lid.
Cook for a minute and remove from skillet using a spatula. Cook the other side on direct flame or in preheated grill oven for 2 minutes.
Likewise, make all three remaining naans and keep them covered with kitchen towel.
Spread the gravy of the paneer butter masala on each naan and finish with topping panner cubes on top of gravy.
Sprinkle mozzarella cheese on top of paneer butter masala curry. Grill in preheated oven just to melt the cheese.
Remove from grill oven and sprinkle onions, green chilli, mint leaves and butter cubes.
Sice and serve warm.
I used paneer butter masala curry as a topping for the naan but you may use any o your favourite curry.
I made the wholemeal naan on the stove top but they can be made in oven or grill mode.
You may use store-bought or homemade regular naans too.
Have fun eating the naanizza.