Everyone at home enjoyed thoroughly this Indianized version of Naanizza without any fuss. Soyakheema masala turned out this pizza more delicious with a mild flavor and spiciness which we really missed during our vacation. This Indian version of pizza will definitely please anyone’s tastebuds quickly than you can imagine. Am running this week’s blogging marathon with Make them as Pizza as theme for this week. After a fusion Pizza Quesadillas, here comes my another version of Pizza with Indian flatbread aka Naan. If you want this Naanizza as a meaty pizza, replace the minced soya kheema with minced meat kheema and enjoy.
2cups Whole wheat flour
1tsp Instant Yeast
1/2tsp Baking soda
3/4cup Luke Warm milk
Take the flour,yeast,sugar,salt,baking soda in a bowl.
Now add gradually the luke warm milk,oil and turn everything as a smooth and soft dough.
Arrange the dough in a bowl, cover it with a damp cloth.
Keep in a warm place for two hours.
Once the dough gets rised, punch down and knead again for few minutes.
Divide the dough as 4 medium sized balls.Keep aside for half an hour,covered with a towel.
Drop the rolled naans in a hot griddle and cook until the top turns golden brown. Flip and cook on both sides.
Naan (as per need)
Soya Kheema (skip the rajma)
Onion (sliced as per need)
Tomatoes (as per need)
Meanwhile, preheat the oven to 400°F.
Spread generously the soya kheema over the already prepared naan.
Top it with chopped onions, chopped tomatoes and grated cheese.
Bake for 10 minutes until the crust turns brown. Slice and enjoy warm.