An Indian twist on pizza! Fresh naan bread is topped with a mango chutney infused tomato sauce, mozzarella, ricotta, and prosciutto before grilling. The tastiest pizza you'll make at home and it takes just 20 minutes to make!
I'm such an Aarti Sequeria fan, and I hate that her show isn't on anymore! She won Food Network Star a few years ago and her angle was bringing flavors of India into American food. Matter of fact, this pizza was from her time on Food Network Star before she even won!
Her version calls for baking the pizzas at a high heat but I'm a grill fan. Don't have one? Just bake at 450 for 10-15 minutes instead. My limited access (read: no access) to paneer meant I was therefore too lazy to make my own so I just switched it out with another cheese. Feta would be perfect but my husband isn't a fan so I used ricotta - also delicious! Really, you can't go wrong.
Fresh and/or frozen naan bread can be found in most grocery stores now, including Trader Joes. Mango chutney should be readily available in the international aisle at most grocery stores, too. I pick up prosciutto at the deli counter to save money!
Grilled Naan Bread Pizza
1/2 cup tomato paste
2 tablespoons sweet mango chutney
1 clove garlic, minced
1/2 cup water
salt and pepper
1/2 cup shredded mozzarella cheese
1/2 cup ricotta cheese
1/4 teaspoon red pepper flakes
1/4 cup chopped fresh cilantro leaves
1 green onion, finely chopped
1/8 teaspoon ground cumin
extra virgin olive oil
4 pieces of naan bread
4 slices prosciutto, diced
Preheat your grill to medium-high.
In a small saucepan, combine the tomato paste, mango chutney, minced garlic, and water over medium heat, until well combined. Season with salt and pepper. Cook for about 5 minutes and then remove the saucepan from heat and set aside.
In a small bowl, combine the mozzarella, ricotta, red pepper flakes, cilantro, green onion, ground cumin and a tablespoon or so of extra-virgin olive oil. Season with salt and pepper.
Spread the tomato-mango chutney sauce evenly over the 4 naan pieces. Evenly spread the cheese mixture over top and then add the chopped prosciutto.
Lightly oil the grates and place the pizzas on the grill. Grilling, rotating occasionally, for 5-7 minutes or until the crust is crispy along the edges.
Source: adapted from Aarti Sequeria