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Flatbread Pizza | NAAN PIZZA with PANEER TIKKA
You can substitute paneer (Indian cottage cheese) with Chicken or Tofu.
Course: Snacks / Quickfix
Cuisine: Fusion
Servings: 6 servings
Author: Teena Agnel
Ingredients
  • 6 small Flatbreads Naan, Pita or any Arabic bread
  • 250 g 1/2 pound paneer (Indian cottage cheese)
  • 1 medium sized onion thinly sliced
  • 3 cups Mozzarella cheese shredded, sliced or fresh
  • 3 tablespoons soft butter
  • PANEER MARINADE:
  • 1/2 cup thick yogurt Ref notes
  • 1 and 1/2 teaspoon red chili powder/paprika
  • 1/2 teaspoon ginger garlic paste
  • 1 teaspoon lemon juice
  • 1 teaspoon dried fenugreek leaves optional
  • salt to taste
  • 1/4 cup finely chopped cilantro leaves plus more for garnish.
  • 1 tablespoon oil Mustard oil if handy
  • GARNISH: Choose the ones you have handy
  • Pepper powder
  • red chilly flakes
  • grated parmesan cheese
  • black and white sesame seeds
Instructions
  1. Add the marinade to the paneer and keep aside.
  2. Meanwhile, heat a non-stick pan and brush some oil. Add the marinated paneer and onions and cook on high till there is no liquid and till the paneer gets slightly charred. Keep aside.
  3. Preheat oven to 190 degrees Celsius / 375 degrees Fahrenheit.
  4. Place the flatbreads on a baking tray and brush the top side with butter. Add some cheese, then the paneer cubes, sprinkle some more cheese. Add the garnishes.
  5. Place this in the oven and bake for 10 minutes or till the cheese melts and is bubbling. (Alternately you can also broil for few minutes. (Keep a close eye on broil setting to avoid the pizza getting burnt.)
  6. Remove and sprinkle some parmesan cheese and finely chopped cilantro/coriander leaves.
Recipe Notes

Yogurt: You can use greek yogurt or hung yogurt. If you have the normal yogurt handy, line a strainer with two kitchen paper towel, place it in a bowl and scoop the yogurt into it. Let it sit on the counter for 15 minutes for the excess liquid to drain.