• Prep Time 20-25 minutes
  • Cook Time 30-35 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Description

With naan as the base this pizza is unique yet delicious.


  • Refined flour ( maida ) – 2 cups
  • Soda bi carbonate – 1/2 tsp
  • Baking powder – 1/2 tsp
  • Sugar – 1/2 tsp
  • Yogurt – 2 tbsp
  • Butter – 1 tbsp
  • Salt – a pinch
  • Milk – 1 cup
  • Oil – 1 1/2 tsp
  • For the sauce-
  • Butter – 1 tbsp
  • Green cardamoms – 2-3 no
  • Black peppercorns – 1/2 tsp
  • Bay leaf – 1 no
  • Garlic cloves, finely chopped – 6-8 no
  • Ginger piece, finely chopped – 1/2 inch
  • Red tomatoes – 5 no medium
  • Salt – a pinch
  • Kashmiri red chilli powder – 1 tsp
  • Kasuri methi – 1/2 tsp
  • Fresh cream – 2 tbsp
  • Basil leaves – 6-8 no
  • Green capsicum – 1 large
  • Onion seeds – 1/2 tsp
  • Mushrooms, cut into thin long slices – 3-4 no medium
  • Mozarella cheese grated – 1/2 cup



  1. Sieve together refined flour, soda bi carbonate and baking powder in a bowl. Add sugar, yogurt, butter and salt and mix.
  2. Add milk, little at a time and knead into a soft dough. Apply 1/2 tsp oil and knead the dough again. Cover with a damp muslin cloth and set aside.
  3. To make the sauce, heat the remaining oil in a non stick kadai. Add butter, green cardamoms, black peppercorns, garlic, ginger and sauté for 1-2 minutes.
  4. Roughly chop the tomatoes and add to the kadai. Cook till the tomatoes become pulpy. Add salt and mix well.
  5. Add Kashmiri red chilli powder, kasuri methi powder and mix well. Sauté for half a minute and switch off the heat.
  6. Transfer the mixture into a mixer jar. Add fresh cream, basil leaves and grind into a purée. Transfer the mixture into a bowl and set aside.
  7. Preheat the oven at 220 degrees celcius.
  8. Chop green capsicum into small pieces and keep aside.
  9. Make equal balls of the kneaded dough. Take a ball and roll into a large roti. Flip the roti on the palms, pull it from one end and shape it like a naan.
  10. Spread 1 tbsp oil on a baking tray. Place the naan on it. Sprinkle onion seeds and press lightly.
  11. Spread 3-4 tbsp sauce on the naan. Place mushrooms and green capsicum on the naan. Tear basil leaves and place them on top. Top it with grated cheese.
  12. Bake in a preheated oven for 8-10 minutes.
  13. Remove from the oven, place on a serving plate, cut and serve.

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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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