By Genevieve
When it comes to pizza, a simple margherita will please me, and if I could choose my own toppings, I usually stick with my two simple favourites of tomatoes and pineapple. But I also like trying out different or unconventional toppings, like the delicious asparagus pizza that my parents make.
But my newest favourite pizza topping that I just discovered this summer is corn! Apparently corn is a popular topping for pizza in Ireland, but I’ve never seen it on any pizzas here in Canada before. And after having it a couple of times now, I don’t know why it took me so long to try!
Corn goes well with lots of other toppings, like roasted veggies, or tomatoes with pesto. But I think this variation that I came up with the other weekend is definitely a strong candidate for becoming my new favourite pizza!
I always love the combination of sweet and spicy flavours, especially when it comes to Indian food. So when I saw this Indian pizza, I wanted to make it right away! But I also got inspired by my recent corn craze and decided to add a spicy Indian corn mixture to the pizza, based on this recipe for corn chaat.
It was no surprise to me that I absolutely loved the result! There were so many dimensions of flavours and textures to enjoy – from the sweet mango sauce, to the crunchy spicy corn, to the soft and chewy bites of paneer. And I recommend adding the cilantro too, it really added to all the other flavours.
The list of ingredients for the recipe may seem a bit lengthy, but each of the steps is actually very easy and this doesn’t take long to put together. And because these are made on naan bread, there is no rolling or stretching of the dough required, and the baking time is very short.
Indian Naan Pizza with Paneer and Corn
Adapted from The Novice Chef
Ingredients:
For the paneer:
- 1/2 cup cubed paneer
- 1/4 cup plus 2 tbsp plain low-fat yogurt
- 1/2 tsp curry paste
- 1 clove garlic, minced
- 1 tsp minced ginger
- 1 tbsp lime juice
- Salt and pepper
For the corn:
- 1 ear of fresh corn
- lemon juice
- amchur powder (leave out if you don't have this)
- chat masala (this is my favourite Indian spice mixture, but you can substitute other spices if you don't have this, such as garam masala)
- salt and pepper
For the pizza:
- 2 naan breads
- 1/4 cup pizza sauce (I used the roasted garlic flavour)
- 2 tbsp mango chutney
- about 1/2 cup shredded mozzarella (I used a bit less)
- corn mixture (from above)
- paneer (from above)
- chopped cilantro for garnish
Instructions:
First, prepare the paneer by slicing it into small cubes. Mix the remaining ingredients for the marinade (yogurt through to salt & pepper) and pour into a ziplock bag. Add the paneer to the bag and mix around. Let sit in the fridge for about two hours.
Prepare the corn by husking it and then slicing off the kernels. Place the kernels in a bowl and squirt lemon juice over them (enough to cover). Sprinkle with amchur, chat masala, salt and pepper (I just judged the amounts by eye). Let the mixture sit while you prepare the rest of the ingredients.
When the paneer is done marinating, pour the contents of the bag into a saucepan and saute on medium-high heat until most of the liquid has evaporated.
Next, create your pizzas. Lay out two naan breads on a baking sheet. Mix the pizza sauce with mango chutney and spread evenly over the two breads. Then sprinkle the shredded mozzarella over the sauce. Next, top with the corn and paneer.
Bake pizzas in the oven at 400 degrees for 8-10 minutes.
Remove from oven and sprinkle with chopped cilantro.
Serves two people. If you are making this for one person, cut all the ingredients in half, or make both anyway and save the second pizza for lunch (once you taste how good this is, you will be happy you have another one to eat the next day!)
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