Indo-Italian Garlic Naan Pizza

Indo-Italian Garlic Naan Pizza is a fusion dish that combines the Indian staple bread, naan, with Italian pizza elements, enhanced by a strong garlic flavor. Here’s a detailed overview of how this dish is typically prepared and what makes it unique:

• Base: Soft, fluffy naan bread (can be plain or garlic naan) serves as the pizza crust, providing an Indian twist to the traditional Italian pizza base.

• Sauce: A garlic-rich tomato sauce often made by frying chopped garlic and green chilies in olive oil, then simmering with passata (tomato puree), Kashmiri chili powder, salt, and pepper. This sauce blends Indian spices with Italian tomato sauce style1.

• Cheese: Mozzarella is the primary cheese used, sometimes combined with cheddar or Parmesan to add depth and richness12.

• Toppings: A mix of Indian and Italian-inspired toppings such as sun-dried tomatoes, fresh and dried chilies, broccoli, bell peppers, paneer (Indian cottage cheese), and herbs like oregano and basil. Garlic slices are often added on top for extra flavor14.

• Seasoning: Red chili flakes, Italian herbs, and sometimes a drizzle of olive oil or butter finish the pizza, enhancing both the Indian and Italian flavor profiles.

Ingredients:

• 2 large naan breads (store-bought or homemade; garlic naan preferred for extra flavor)

• ½ cup garlic tomato pizza sauce (see sauce preparation below)

• 1 to 2 cups shredded mozzarella cheese

• 2 tablespoons grated Parmesan cheese

• Olive oil or garlic herb butter for brushing

• Garlic powder or fresh garlic slices (optional for extra garlic flavor)

• Toppings: sun-dried tomatoes, green chilies, broccoli florets, bell peppers, paneer, dried red chili flakes, oregano, fresh basil

• Salt and pepper to taste

Garlic Tomato Pizza Sauce (Indo-Italian style):

1. Heat 3 tablespoons olive oil in a pan over medium heat.

2. Add 6-8 finely chopped garlic cloves and 2 finely chopped green chilies; sauté for 2 minutes until fragrant.

3. Pour in 400 ml passata (tomato puree).

4. Add 1 teaspoon Kashmiri chili powder (or to taste), salt, and pepper.

5. Simmer on low heat for 15-20 minutes until thickened.

6. Let cool before spreading on naan.

Step-by-Step Pizza Assembly and Cooking:

1. Preheat oven to 450°F (230°C). Place a pizza stone or a baking sheet inside to heat up.

2. Prepare the naan:

   • If using plain naan, brush lightly with olive oil or garlic herb butter.

   • Optionally, sprinkle some garlic powder or place thin garlic slices on the edges for extra garlic flavor.

3. Spread sauce:

   • Evenly spread a thin layer of the prepared garlic tomato pizza sauce over each naan, leaving a small border around the edges.

4. Add cheese:

   • Sprinkle a generous amount of shredded mozzarella over the sauce.

   • Add a little grated Parmesan on top for richness.

5. Add toppings:

   • Distribute your chosen toppings evenly (e.g., sun-dried tomatoes, broccoli, green chilies, bell peppers, paneer cubes).

   • Sprinkle dried red chili flakes and oregano for that Indo-Italian spice-herb touch.

6. Bake:

   • Carefully slide the naan pizzas onto the preheated stone or baking sheet.

   • Bake for 8-12 minutes until the cheese is melted, bubbly, and the edges of the naan are golden and slightly crisp.

7. Finish and serve:

   • Remove from oven, drizzle with a little olive oil, and sprinkle fresh chopped basil or coriander.

   • Add a pinch of flaky salt and extra chili flakes if desired.

   • Slice into quarters and serve immediately hot.

Tips:

• For a quicker version, you can use store-bought garlic naan and pizza sauce.

• If you want to make naan dough from scratch, roll it out to 6-8 inches before topping.

• Baking on a pizza stone helps achieve a crispier base.

• Leftover naan pizza can be reheated in a skillet or oven to keep crispiness.

This method blends the softness and garlic aroma of Indian naan with the spicy, cheesy, and herbaceous flavors of Italian pizza, creating a delicious Indo-Italian garlic naan pizza in about 20-30 minutes total

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