Tandoori Paneer Naan Pizza

Ingredients

• 75 g (½ cup)paneer, cut into small cubes
• 30 ml (2 tablespoons)thick yoghurt or Greek yoghurt
• 5 ml (1 teaspoon)ginger and garlic paste
• 1.25 ml (¼ teaspoon)turmeric
• 2.5 ml (½ teaspoon)red chilli powder
• 2.5 ml (½ teaspoon)garam masala
• to tastesalt
• 2naan breads, shop-bought or homemade
• 10 ml (2 teaspoons)oil
• 120 ml (½ cup)pizza sauce or marinara sauce
• 85–115 g (¾–1 cup)grated mozzarella
• 40 g (¼ cup)red onion, thinly sliced
• 35 g (¼ cup)bell pepper, thinly sliced
• 10grape tomatoes, halved
• 8 g (2 tablespoons)chopped coriander

Instructions

1. 1

   Marinate the paneer

   In a small bowl, mix the thick yoghurt or Greek yoghurt with the ginger and garlic paste, turmeric, red chilli powder, garam masala and salt. Add the paneer cubes and stir until coated, then set aside.

2. 2

   Prepare the naan

   Place the naan on parchment paper or a pizza stone. Brush lightly with oil.

3. 3

   Add the sauce

   Spread a thin layer of pizza sauce or marinara over each naan, then scatter mozzarella on top.

4. 4

   Add the toppings

   Top with the red onion, bell pepper and grape tomatoes, followed by the marinated paneer. Finish with chopped coriander.

5. 5

   Preheat the air fryer

   For the air fryer method, preheat the air fryer to 176°C (350°F). Place the naan pizzas in its basket.

6. 6

   Air-fry the pizzas

   Cook at 176°C (350°F) for 8–10 minutes, or until the edges are crisp and the cheese has melted.

7. 7

   Cool and slice

   Let the pizzas cool slightly, then cut into slices and serve.

8. 8

   Bake in the oven

   For the oven method, preheat the oven to 204°C (400°F). Put the naan pizzas on a baking sheet lined with parchment paper and bake at 220°C (425°F) for 12–15 minutes, or until the edges are crisp and the cheese has melted.

What is tandoori paneer naan pizza?

This is a fusion-style pizza made on naan, a leavened flatbread associated with South Asian cooking. Tandoori refers here to the paneer’s yoghurt-and-spice marinade, rather than a separate cooking step in a tandoor.

The naan makes a quick base, while the spiced paneer, vegetables and mozzarella bring together Indian-inspired flavours and familiar pizza toppings. The recipe’s two cooking options make it convenient to prepare in either an air fryer or an oven.

Nutrition and macros by portion

The nutrition label shows one serving as written: 756 calories, 31g protein, 72g carbs, 38g fat.

The naan and sauce provide much of the carbohydrate, while the oil, mozzarella and paneer contribute much of the fat; paneer and mozzarella also provide protein. Pair a pizza with a generous salad or extra vegetables for a more balanced plate.

Marinating the paneer

Spice paste: Mix the yoghurt with ginger and garlic paste, turmeric, chilli powder, garam masala and salt before adding the paneer. This helps coat the small cubes evenly.

Coating: Stir gently until the paneer is covered, then leave it aside while you prepare the naan. The method does not specify a longer marinating time.

Building the naan pizzas

Base: A light brushing of oil comes before the sauce; keep the sauce layer thin so the naan does not become weighed down.

Toppings: Scatter the mozzarella over the sauce, then add the onion, pepper, tomatoes and marinated paneer. Finish with coriander as directed.

Getting crisp edges and melted cheese

Air fryer: Cook at 176°C for 8–10 minutes, checking for crisp edges and melted cheese. Air-fryer baskets vary, so use those visual cues to judge when the pizzas are ready.

Oven: The method gives two temperatures: preheat to 204°C, then bake at 220°C for 12–15 minutes. Follow the stated baking temperature and check the naan for crisp edges and melted cheese.

Choosing naan and toppings

Naan: Shop-bought or homemade naan both work. The recipe specifies garlic naan for the preparation step, although its ingredient list simply calls for naan.

Vegetables: Thinly sliced onion and pepper, along with halved grape tomatoes, are the listed toppings. Keeping the pieces small makes them easy to arrange over the flatbread.

Serving the pizzas

Rest: Let the pizzas cool slightly before cutting them into slices. This gives the melted cheese a moment to settle and makes serving easier.

On the side: Serve with a simple green salad or extra sliced vegetables for a fresh contrast to the naan, cheese and paneer.

Recipe notes & tips

• Cut the paneer into small, even cubes so the yoghurt-spice coating is easy to distribute.
• Use a thin layer of sauce to help keep the naan from becoming soggy.
• Arrange the toppings in a single layer so they cook evenly.
• Check the air-fryer pizzas at 8 minutes, as cooking time can vary between appliances.
• Let the pizzas cool slightly before slicing to make serving neater.

Variations

• Adjust the heat: Use less red chilli powder for a milder topping.
• Change the cheese: Use the lower end of the mozzarella quantity for a lighter cheese layer.
• Add vegetables: Include another thinly sliced vegetable alongside the listed toppings.
• Use marinara: Swap the pizza sauce for marinara as the recipe allows.
• Choose your naan: Make the pizzas with shop-bought or homemade naan.

Common mistakes to avoid

• Too much sauce: A thick layer can weigh down the naan; spread it thinly.
• Uneven paneer coating: Stir the cubes through the yoghurt-spice mixture until each piece is covered.
• Crowded toppings: A piled-up topping layer may not cook as evenly; spread the ingredients across the naan.
• Skipping the doneness check: Use crisp edges and melted cheese as the cues, rather than relying only on the timer.
• Cutting straight away: Let the pizzas cool slightly first so the toppings settle before slicing.

How to store

Refrigerate leftover slices in a covered container and eat within 2 days. Reheat in an air fryer or oven until warmed through and the naan edges crisp again.

Frequently asked questions