Base Sauce Choices for Pizza - Pick ONE (divided between 4 pizzas)
4-6 tablespoons of store-ready pizza or marinara sauce
4 tablespoons ketchup + 2 teaspoon sriracha
4-6 tablespoons of cilantro chutney
combination of ketchup + cilantro chutney(best of both words)
¼cuponions, sliced(about ¼ medium onion)
¼cupgreen bell pepperor any kind (about ¼ medium pepper)
¾-1cupshredded mozzarella cheeseadjust to taste
4pre-cooked naan(see notes for substitute)
Marinate and Prep
In a mixing bowl, combine all ingredients listed for marinade and toss in the paneer cubes. Keep aside while you prepare onions and peppers for topping.
Toss the sliced onions and peppers with a pinch of salt, pepper and Kashmiri red chili powder. This step is optional, but enhances the flavors.
Build your Pizza
Pick your choice of sauce and spread about one tablespoon or more on the naan. Using a pastry brush or the back of a wide spoon, spread it evenly to coat the pizza, leaving about ½-inch from the edges. Adjust the sauce quantity to your liking.
Add shredded cheese to your preference. I add about ¼-⅓ cup per pizza depending on pizza base size. Spread the cheese evenly.
Roughly section the paneer into 4 portions. Top each pizza base with marinated paneer, followed by sliced onions and peppers. Top with chopped cilantro.
Brush the edges with avocado (or olive) oil and bake using the oven or air fryer as follows:
Oven Baked Paneer Pizza
Place the naan pizzas on a parchment or aluminum lined baking sheet. Bake in a pre-heated oven at 350°F for 8-10 minutes, until the edges look crisp and cheese has melted. Rest for 3-5 minutes, slice and enjoy!
Air Fryer Method
Place one pizza at a time in the fryer basket and bake at 400°F for about 8-10 minutes, until the edges look crisp and cheese has melted. Check at 8 minutes and, if needed, put it back in for another 1-2 minutes. Rest for 3-5 minutes, slice and enjoy!
Prep and marinate the paneer while you gather the rest of the ingredients. If you have the time (and for optimal flavor), feel free to marinate the paneer overnight, which will allow the paneer to soak up even more flavor.
Change up the sauce from time-to-time. A store-bought pizza or marinara sauce is classic, but I love to use a mix of ketchup and sriracha, cilantro chutney or a combo of ketchup and cilantro chutney for a colorful variation.
Use your favorite flatbread for the pizza base. I love to plain naan, but feel free to also try garlic naan, whole wheat naan, pita bread, lavash bread, flatbread or cooked pizza base. Keep in mind the topping measurements are good for 4 - 8inch naan/pita breads or 2 - 10-11 inch cooked pizza base. You may need to adjust the sauce and toppings to suit your needs.
Pick your favorite toppings or use veggies in season. Onions and peppers are the most common, but you can use any ingredient you would put on a pizza. Some of my other favorites include sliced zucchini or summer squash, sweet corn kernels or baby corn, olives or jalapenos.
Mozzarella and paneer are the best cheesy combo! But feel free to use any kind of shredded cheese you have on hand, such as cheddar or cheese blend. Add more or less depending on your preference.
There is no difference in taste or texture in the oven vs air fryer. If you are cooking for 1-2 people, I recommend the air fryer. For a family or larger crowd, you can cook more in the oven. If you'd like a crisper cheese finish, broil in oven for 2-3 minutes after baking.
For a tandoori chicken naan pizza variation, use cooked chicken strips in place of the paneer. Marinate in the yogurt and spices just as you would the paneer.
Note: The nutrition facts below are my estimates and does not include sauce choices. The nutrition will vary depending on the different variety of naan or flatbread being used. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.