Paneer tikka naanizza

Fast food in India just hits different. For one, there’s more vegetarian options so I can always find something. What’s more, the dishes are a lot more creative and flavorful. One of my favorites is the paneer pizza you get at pizza places like Pizza Hut and Domino’s. This dish is loosely inspired by those. Pizza is amazing on its own, but add some paneer and Indian spices, and it’s next level.

Not gonna lie, I attempted this recipe a couple times before I was happy with it. First, I tried using pizza dough. No matter what I tried, the dough was just too doughy and underbaked. It just couldn’t stand up to the hearty toppings. Finally, I swapped out the pizza dough for naan flatbreads, and we had a winner! Think spicy paneer tikka on a delicious pizza-like flatbread. So so good, you guys.

Try this for a fun weeknight dinner or an easy appetizer for a dinner party. It would go great with a mineral-y red wine like a Nebbiolo or a French style Pinot Noir.

Ingredients – paneer tikka

  • 3 tablespoons paneer tikka masala spice mix (available at all Indian stores)
  • 1 tablespoon lemon juice
  • 4 tablespoons Greek yogurt
  • 1/2 teaspoon fine sea salt
  • 4 cups chopped veggies (I used a mix of green bell pepper, red onions, and mushrooms)
  • 8 ounces paneer, cut into 3/4 inch cubes

Ingredients – pizza

  • 6 naan flatbreads (get the kind in the bread aisle; do not use frozen or real authentic naan)
  • 1 cup pizza sauce
  • 2 cups shredded mozzarella
  • 1/4 cup cilantro leaves, roughly chopped
  • 1/4 cup jalapenos, roughly chopped
  • 1/4 cup coriander chutney

Instructions

  1. Start by making your paneer tikka topping. In a large bowl, mix together your paneer tikka masala spice, Greek yogurt, lemon juice, and sea salt. Add veggies and paneer cubes and toss gently until veggies and paneer are well coated. Cover and set aside for 2 hours. Note: You can also make this topping the day before; just be sure to store it in the fridge.)
  2. Preheat your oven to 450 degrees Fahrenheit.
  3. Spread about 1 tablespoon of tomato sauce on each naan flatbread. Top generously with cheese (you may have a bit extra left). Top with your paneer tikka topping, taking care to drain out any extra liquid so it doesn’t make your naanizzas soggy. Place naanizzas in the oven for 8-10 minutes, or until cheese and paneer tikka are well browned.
  4. Remove naanizzas from oven and garnish with chutney, jalapeños, and chopped cilantro. Serve immediately.

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