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Rachael whips up super-flavorful, cheesy + easy Indian-inspired pizzas using store-bought naan bread.
She likes to serve them with a side of Curry Kuri Soup—an international twist on the classic soup and sandwich combo. As Rach says, "I love it. It's a beautiful lunch. It's a great dinner." She hopes you enjoy it as much as she and her family do!
You can mix up your own curry powder using the amounts Rach shares below—but if you prefer using a pre-mixed curry powder blend, she recommends Floyd Cardoz's Goan Masala by Burlap & Barrel.
For the cheeses and marinade, whisk up yogurt, lime, ginger, garlic, spices and mustard oil, then add diced paneer. Let stand 30 minutes.
Heat olive oil, 1 turn of the pan, add onion, season with salt and soften a couple of minutes. Add the paneer with the marinade and cook until the cheese is lightly brown and the sauce is thickened. Remove from heat.
Shred mozzarella on large slot of a hand grater.
Heat broiler with oven rack at center.
Heat nonstick griddle or large skillet over high heat. Add a bit of water and when it dances, add the naan top-side down. Char and warm 1 minute, then turn and brush with butter. Transfer to a baking sheet lined with foil and parchment.
Top the pizzas with half the mozzarella, the paneer, bell peppers, red onions, curry leaves (if using) and more mozz. Broil until brown and bubbly, then top with garnishes of choice.