A sliced flatbread pizza topped with melted cheese, red peppers, onions, and herbs sits on a dark baking tray on a wooden table, with a jar of Red Chili Oil by Ken's Riches visible in the background.

Indian-Italian Fusion Favourite

Chilli Oil Paneer Naan Pizza Recipe

A quick vegetarian naan pizza topped with spiced paneer, bell peppers, mozzarella, tomato masala and Agni Punjabi Chilli Oil, with desi ghee on the crust.

Category Fusion Recipes
Prep Time 20 minutes
Cook Time 15 minutes
Serves Serves 4
Spice Level Medium to Hot

Ingredients

For the paneer:
• 250 grams paneer, cut into small cubes
• ⅓ cup thick yogurt
• ½ teaspoon ground coriander
• ½ teaspoon roasted cumin powder
• ½ teaspoon garam masala
• ½ teaspoon Kashmiri red chilli powder
• 1 teaspoon Agni Punjabi Chilli Oil
• 1 tablespoon desi ghee

For the tomato masala sauce:
• 1 tablespoon desi ghee
• 1 teaspoon finely grated fresh garlic
• 1 cup thick crushed tomatoes or tomato passata
• ½ teaspoon Kashmiri red chilli powder
• ½ teaspoon garam masala
• 1 teaspoon crushed kasuri methi
• Salt to taste

For assembling:
• 4 plain naan breads
• 1 tablespoon desi ghee for brushing
• 2 cups shredded mozzarella cheese
• ½ red onion, thinly sliced
• ½ red bell pepper, thinly sliced
• ½ green bell pepper, thinly sliced
• 1 to 2 tablespoons Agni Punjabi Chilli Oil for finishing
• ¼ cup chopped fresh coriander

Instructions

1. Heat the oven to 230°C or 450°F.
2. Place a baking tray inside the oven to preheat.
3. Mix the yogurt, ground coriander, roasted cumin, garam masala, Kashmiri chilli powder and one teaspoon Agni Punjabi Chilli Oil.
4. Add the paneer cubes and coat them gently.
5. Leave the paneer to marinate for 10 minutes.
6. Heat one tablespoon desi ghee in a pan.
7. Cook the paneer over medium-high heat for three to four minutes, turning carefully, until lightly golden.
8. Remove the paneer from the pan.
9. For the sauce, heat one tablespoon desi ghee in a saucepan.
10. Add the grated garlic and cook for 20 seconds.
11. Add the crushed tomatoes, Kashmiri chilli powder, garam masala, kasuri methi and salt.
12. Cook for five to seven minutes until the sauce is thick enough to spread without making the naan soggy.
13. Brush the edges and underside of each naan lightly with desi ghee.
14. Spread a thin layer of tomato masala sauce over each naan.
15. Add the mozzarella, spiced paneer, red onion and bell peppers.
16. Place the pizzas on the hot baking tray.
17. Bake for eight to ten minutes, until the cheese melts and the naan edges become crisp.
18. Drizzle Agni Punjabi Chilli Oil over the hot pizzas according to the preferred spice level.
19. Garnish with fresh coriander.
20. Cut into wedges and serve immediately.

Grocery List

  • Indian homemade paneer
  • Thick Homemade Yogurt
  • Ground Coriander
  • Roasted Cumin Powder
  • Garam Masala
  • Kashmiri Red Chilli Powder
  • Desi Ghee
  • Fresh Garlic
  • Crushed Tomatoes
  • Kasuri Methi
  • Plain Naan
  • Mozzarella Cheese
  • Onions
  • Red Bell Pepper
  • Green Bell Pepper
  • Fresh Green Coriander/Cilantro

Best enjoyed with

A warm serving moment

Serve immediately with a simple cucumber salad or chilled raita. Agni Punjabi Chilli Oil acts as both seasoning and finishing oil, adding chilli heat, aromatic spices and richness without refined cooking oil.