Crispy Naan Pizza with Indian Curry Sauce and Vegetables
A fusion flatbread pizza that transforms leftover Indian curry sauce into a vibrant base for melted mozzarella, colorful bell peppers, and sweet peas. The naan is pre-crisped to prevent sogginess, creating a perfect contrast between the tender toppings and crispy base. Fresh cilantro and a simple vinaigrette salad complete this quick weeknight meal that bridges Indian and Italian cuisines. Perfect for using up curry leftovers or when you want something familiar yet exotic.
Ingredients
- 1 bell peppers, any color, thinly sliced
- 8 oz mozzarella cheese, shredded or thinly sliced
- ¾ cup peas, fresh or frozenfresh peas1:1vegetarian
slightly different texture
- 4 rounds naanpita bread1:1vegetarian
similar texture
- 1 ½ cups Indian butter curry sauce
- 2 Tbsp cilantro leaves, torn
- 1 ½ Tbsp apple cider vinegar
- 2 tsp Dijon mustard
- 1 tsp honey
- ½ tsp mild curry powder
- 2 Tbsp cooking oil
- 6 oz romaine lettuce, chopped
Instructions
- 1
Heat oven to 400F
- 2
Brush sheet pan with oil
- 3
Place naan in single layer on prepared sheet pan and bake for 5 minutes to crisp
- 4
Spread Indian butter curry sauce over naan
- 5
Top with bell peppers, cheese, and peas
- 6
Bake until crust is golden brown and cheese is melted and bubbly, 8 to 12 minutes
- 7
Toss lettuce in vinaigrette while pizza finishes
- 8
Tear cilantro leaves and scatter over pizza
- 9
Slice pizza and serve with salad on the side
Tips
Pre-crisp the naan for 5 minutes to prevent sogginess from the curry sauce and toppings.
Use two sheet pans if needed to avoid overlapping naan rounds for even cooking.
Make the vinaigrette by whisking together vinegar, mustard, honey, curry powder, and oil while the pizza bakes.
Good to Know
Refrigerate leftover pizza for up to 3 days. Reheat in oven at 350F for best results.
Prepare vinaigrette up to 1 day ahead. Pre-crisp naan up to 2 hours before topping and final baking.
Serve immediately while cheese is hot and bubbly, with the fresh salad on the side.
Common Mistakes
Pre-crisp the naan to avoid soggy pizza base
Don't overlap naan rounds to ensure even cooking
Substitutions
Dairy-Free Swaps
General Alternatives
similar texture
FAQ
Can I use different vegetables?
Yes, try mushrooms, onions, or zucchini. Just slice them thinly so they cook through in the short baking time.
What if I don't have curry sauce?
Use pizza sauce mixed with curry powder, or make a quick sauce with tomato paste, cream, and Indian spices.
How long will leftovers keep?
Store in refrigerator for up to 3 days. Reheat in oven rather than microwave to maintain crispness.