This fusion pizza is made with warm and oven-toasted Naan, brushed with garlic-infused olive oil, topped with mozzarella cheese and keema (spiced ground meat).
Finely chop onion and ginger-garlic. Turn on the Instant Pot on Sauté. Wait 30 seconds for it to warm up. Add oil and chopped onions and ginger-garlic paste. Sauté for a minute.
Add salt and all dry spices and sauté for 30 seconds. Add ¼ cup water and 3 tablespoons of tomato paste. (Adding water makes it easier to stir and blend the tomato paste.) Stir and sauté for 30 seconds.
Add ½ cup water and ground meat. Adding the water with the meat helps in incorporating the spice mix with the meat. Use a wooden spoon or a tall spatula to break the meat it into smaller chunks. Mix it well.
Close the lid. Set valve to Sealing. Cook on Manual for 10 minutes and then release the pressure manually (QR). If using ground chicken or turkey, reduce the cook time to 8 minutes.
Open the lid, turn Instant pot on Saute. Sauté for 1-2 minutes till the extra liquid evaporates and peas cook through. Turn off the IP.
Crush one clove of garlic and add it to the tablespoon of EVOO. Microwave it for 20 seconds, while you slice or chop rainbow peppers. In that time, the olive oil will get infused with the garlic, after which, you can throw out the garlic.
Brush Naan with garlic infused olive oil. Spread about ⅓-1/2 cup of shredded mozzarella cheese on the naan. Spread an even layer of keema on top. Add the sliced peppers and spread those around too. Sprinkle a pinch of cayenne per Naan and add chopped cilantro.
Bake the Naan pizzas in a 425 degrees pre-heated oven for about 8 minutes, or until the base is nicely toasted and the cheese has melted. Rest the Pizza for 5 minutes and slice it up and enjoy!
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Notes
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.