Easy Indian Naan Pizzas

Today, we are going to talk about pizza. Pizza that you make at home – but with zero dough-kneading and absolutely no time wasted waiting for dough to rise. What I’m saying is that we can have pizza magic whenever we need it, even when we’ve depleted our secret stash of frozen pizzas, and without the delivery wait time.

Look, I’m all for making recipes from scratch – and for the blog, I try to make recipes from scratch as simple as possible. I know you’re busy people with fast-paced lives and you come here for healthy, doable recipes.

But let’s be honest with ourselves for a minute. Some nights we’re just not in the mood to make that one pot pasta, however easy it may be. And at the end of a long week, we don’t always feel like spending 20 minutes assessing the fridge situation and 30 minutes cooking. It’s not just me, right? I know you guys feel me.

It’s taken me 25 years, but I finally realize the importance of having a small handful of reliable, tried-and-true standbys that I can pull from memory whenever the lazy dinner monster rears its ugly head. Food that doesn’t require dirtying a single dish. No pots or pans. No sautéing. Just easy and good. And bonus points for pizza.
The discovery of this pizza magic came about after my mom introduced me to store-bought naan breads. I already had a special place in my heart for all things Indian food, so I was immediately a fan. At first, they became the “toast” for my avocado in the morning. Then I realized they were the perfect wrap for sandwich ingredients. What came next was pizza.

It was one of those nights when there’s nothing in the fridge and even if there was, you wouldn’t feel like bothering with it. The only thing that sounded good was pizza and at 11pm on a Sunday night, good luck finding an open pizzeria.
Fire up the oven. Spray a baking sheet. Spread on some store-bought sauce. Top with whatever you feel like/whatever you have. Bake and enjoy.
I told you these were easy. And I wasn’t lying.


  • 2 naan flatbreads
  • 1/4 cup vindaloo sauce, we used Patak’s (see notes)
  • 1/2 cup chickpeas, drained and rinsed
  • 1/4 cup mozzarella cheese
  • 1 green onion, thinly sliced
  • cooking spray


  1. Preheat the oven to 400º and lightly coat a baking sheet with cooking spray. (I prefer olive oil spray.)
  2. Place naan flatbreads on the baking sheet.
  3. Spread sauce evenly over the naans, leaving a small margin around the outside as a “crust.” Add chickpeas, green onion, and sprinkle mozzarella over top.
  4. .........................................

for full instruction please see : thefitchen.com

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