Keema Naan Pizza (Indian Pizza with Spiced Ground Meat)

4.89 from 9 votes

This 15-minute Keema Naan Pizza layers spiced ground meat (keema) and melted cheese on a crispy naan crust for a quick 15-minute dinner.

Prep Time10

Cook Time8

Resting Time5

Total Time30

Course: Appetizer, Main Course

Cuisine: American, Indian

Servings: pizzas

Calories: 755kcal

4 Naan Plain, whole-wheat or garlic naan
1½-2 cups shredded mozzarella cheese
2 cups keema filling (from the top) Freeze or refrigerate remaining 2 cups keema
1 large bell pepper, sliced any color (green, red, orange, yellow)
½ teaspoon cayenne for sprinkling on top (optional)
2 tablespoon fresh cilantro for topping

Finely chop the onion and ginger-garlic. Heat the Instant Pot on Sauté mode for 30 seconds. Add oil and chopped onions and saute for 2-3 minutes.
Add ginger-garlic paste and sauté for a minute. Add the tomato, salt, and all the dry spices, and mix well. Stir and sauté for 30 seconds.
Add ½ cup of water and mix. Use a potato masher or a tall spatula to break the meat into smaller chunks. Mix it well.
Close the lid and pressure cook for 8 minutes. When the cooking is done, release pressure manually.
Open the lid and turn on the Saute function. Add thawed peas and cilantro, and sauté for 3-4 minutes, or until the liquid has evaporated and the peas are cooked through. Turn off the IP.

Lightly brush the naans with olive oil or melted butter. Now evenly spread ⅓ to ½ cup of shredded mozzarella cheese on each.
Evenly spread about ½ cup of cooked keema over the cheese on each pizza. Now divide the sliced bell peppers among the pizzas. Sprinkle cayenne (optional), and chopped cilantro on all.
Air Fryer Method: Place the assembled pizza in the air fryer basket and cook at 350°F for 5-6 minutes, or until the cheese melts and the naan crisps. You'll have to cook the pizza one at a time to get crisp results.
Oven Method: Alternatively, place the assembled naan pizzas on a lined baking tray. Bake them in a preheated oven at 425°F for about 8-10 minutes or until the cheese melts and naan crisps.

Ground meat: Use ground chicken or turkey for lean meat, or ground lamb or beef for a kebab-like flavor.
Naan: use any kind you like– Plain, Garlic, Whole-wheat naan or any gluten-free naan.
Best cheese: While experimenting with this recipe, I found that shredded mozzarella gave the best melting results compared to Mexican cheese or shredded pepper jack.
Peppers: I use any colored bell peppers I have on hand. You can also add sliced jalapenos for a kick to the pizzas.
How to prevent soggy pizzas: Brush the naan with oil or butter before adding the cheese. This creates a barrier and prevents the crust from turning soggy.
Air Fryer or Oven: In my testing, both methods yielded crispy pizzas. I use the air fryer for 1-2 pizzas and the oven for more than 2.
How to serve this as an appetizer: If you're hosting and need a quick, crowd-pleasing appetizer, slice the naan into 2-inch pieces. These bite-sized pieces are sturdy, mess-free, and the perfect one-handed snack when your guests are holding a drink in the other hand!
Keema quantity: This recipe yields about 4 cups of cooked keema, enough for 8 naan pizzas. You can refrigerate or freeze the leftover 2 cups since this recipe only uses 2 cups of cooked keema.

Note: The nutrition facts below are my estimates. If you follow any diet plan, I recommend cross-checking with your preferred nutrition calculator.