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Garlic naan pizza topped with paneer, bell peppers, mozzarella, red onion, and cilantro
TrendyTadka Editorial

Quick Garlic Naan Pizza with Paneer & Peppers

Store-bought garlic naan turns into crisp individual pizzas topped lightly with tomato sauce, paneer, bell peppers, mozzarella, and garam masala.
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Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Indian-American
Ingredients Method Notes

Ingredients
  

Ingredients
  • 4 small store-bought garlic naan
  • 1 tablespoon olive oil
  • 6 ounces paneer patted dry and cut into 1/2-inch cubes
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon sweet paprika
  • 1/4 teaspoon kosher salt
  • 1/2 cup thick pizza sauce
  • 1 cup shredded low-moisture mozzarella
  • 1 small bell pepper very thinly sliced
  • 2 tablespoons very thinly sliced red onion
  • 2 tablespoons chopped cilantro
  • Red pepper flakes optional

Method
 

Instructions
  1. Place a large rimmed sheet pan upside down on the middle oven rack and heat the oven to 475°F for at least 15 minutes.
  2. Toss the paneer with olive oil, garam masala, paprika, and salt.
  3. Set the naan on parchment. Spread each with 2 tablespoons pizza sauce, leaving a 1/2-inch border.
  4. Divide mozzarella, paneer, bell pepper, and red onion among the naan. Keep the toppings in a light, even layer.
  5. Carefully slide the parchment and pizzas onto the hot inverted sheet pan. Bake for 7 to 9 minutes until the cheese bubbles and the naan edges are crisp and browned.
  6. Rest for 2 minutes, then finish with cilantro and red pepper flakes before slicing.

Notes

  • Pat paneer and peppers dry before assembling.
  • Do not use fresh mozzarella packed in water unless it is drained thoroughly.
  • An inverted sheet pan makes it easier to slide parchment on and off.
  • Bake in batches if the naan would overlap.