Indian-inspired naan pizza with lentil and potato is fusion that earns its place — curry-dusted potatoes and spiced lentils on garlic naan, with a cool mango-chutney broccoli slaw piled on after the bake. Half an hour, big flavor, and no pizza dough in sight.
A Pizza Night with a Delicious Indian Twist!
Get ready to rethink pizza night! Forget tomato sauce and mozzarella; we’re diving into a world of incredible Indian-inspired flavors with this ridiculously easy and creative Naan Pizza. The secret weapon? A can of Indian-spiced lentil soup, which transforms into a hearty, savory ‘sauce’ in minutes. Topped with curry-spiced potatoes and a tangy broccoli slaw, this vegan recipe is a complete game-changer for a quick weeknight dinner. It’s vibrant, satisfying, and ready in 30 minutes!
Ingredients
• 3 tsp / 15 ml vegetable oil or olive oil, divided
• 1 tsp / 5 ml mango chutney
• 1 tsp / 5 ml cider vinegar
• 2 cups / 170 g (6 oz) broccoli slaw or grated broccoli stems and carrots
• 1 ½ cups / 225 g (7.9 oz) new or baby red-skinned potatoes, thinly sliced
• 1 tsp / 5 g curry powder
• 1 15-oz / 425 g (15 oz) can Indian-spiced lentil soup
• 1 cup / 145 g (5.1 oz) frozen peas
• 4 garlic or tandoori naan
• Salt and pepper, to taste
Instructions
1. Preheat your oven to 350°F / 175°C.2. Prepare the slaw: In a medium bowl, whisk together 2 tsp (10 ml) of the oil, the mango chutney, and cider vinegar. Add the broccoli slaw, toss well to coat, and season with salt and pepper. Set aside to marinate.3. Cook the potatoes: In a separate bowl, toss the thinly sliced potatoes with the remaining 1 tsp (5 ml) of oil and the curry powder. Season with salt and pepper. Spread the potatoes in a single layer on a baking sheet and bake for 5-6 minutes, until they begin to brown at the edges. Remove from the oven and set aside. Increase the oven temperature to 425°F / 220°C.4. Make the ‘sauce’: Pour the lentil soup into a fine-mesh strainer, pressing gently to drain off the excess liquid. Transfer the thickened lentils to a bowl and stir in the frozen peas.5. Assemble the pizzas: Spread one-quarter of the lentil and pea mixture evenly over each naan. Arrange the pre-cooked potato slices on top.6. Bake: Place the naan pizzas on a baking sheet and bake for 10-12 minutes, until the naan is hot and crisp and the potatoes are tender and browned.7. Serve: Remove the pizzas from the oven and top generously with the marinated broccoli slaw before serving immediately.
Nutritional Information
• Nutrition Information (per pizza)
• Calories: 429
• Protein: 17 g
• Total Fat: 12 g
• Saturated Fat: 2 g
• Carbohydrates: 70 g
• Cholesterol: 0 mg
• Sodium: 752 mg
• Fiber: 12 g
• Sugar: 7 g
Pro Tips
• For an extra crispy crust, lightly brush the edges of the naan with olive oil before adding the toppings and baking.
• Don’t skip straining the soup! Removing the excess liquid is key to preventing a soggy pizza base.
• Add a dollop of dairy-free yogurt or a sprinkle of fresh cilantro after baking for a creamy, cooling contrast and a burst of fresh flavor.
• Make the broccoli slaw up to a day in advance and store it in the fridge. The extra marinating time will make it even more flavorful.
FAQ
Q: How can I add more protein to this vegetarian naan pizza
A: This pizza already provides a solid 17g (0.6 oz) of plant-based protein from the lentils and peas. To boost it even further, consider adding a handful of roasted chickpeas along with the potatoes or sprinkling the finished pizza with toasted cashews or hemp seeds for extra protein and crunch.
Q: Can I make this naan pizza gluten-free
A: Yes, you can easily adapt this recipe to be gluten-free. Simply swap the traditional naan for a gluten-free naan or your favorite gluten-free pizza crust. Always double-check that your canned lentil soup and curry powder are certified gluten-free, as some brands may contain hidden gluten.
Q: What can I use instead of Indian-spiced lentil soup
A: If you can’t find Indian-spiced lentil soup, you can create a similar savory base. Drain and mash a can of regular brown or red lentils, then mix in 1-2 teaspoons (10 ml / 0.3 fl oz) of garam masala or curry powder, a pinch of cumin, and a squeeze of lemon juice. This creates a thick, flavorful spread perfect for the pizza.
Q: How should I store leftover Indian naan pizza
A: For best results, store the leftover pizza and the broccoli slaw in separate airtight containers in the refrigerator for up to 2 days. Reheat the pizza in an oven or air fryer at 350°F (175°C) until the naan is crisp. Top with the cold slaw just before serving to maintain its fresh crunch.
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Indian-Inspired Naan Pizza with Lentil and Potato
Ingredients
Method
- Preheat your oven to 350°F / 175°C. 2. Prepare the slaw: In a medium bowl, whisk together 2 tsp (10 ml) of the oil, the mango chutney, and cider vinegar.
- Add the broccoli slaw, toss well to coat, and season with salt and pepper.
- Set aside to marinate. 3.
- Cook the potatoes: In a separate bowl, toss the thinly sliced potatoes with the remaining 1 tsp (5 ml) of oil and the curry powder.
- Season with salt and pepper.
- Spread the potatoes in a single layer on a baking sheet and bake for 5-6 minutes, until they begin to brown at the edges.
- Remove from the oven and set aside. Increase the oven temperature to 425°F / 220°C. 4. Make the 'sauce': Pour the lentil soup into a fine-mesh strainer, pressing gently to drain off the excess liquid.
- Transfer the thickened lentils to a bowl and stir in the frozen peas. 5. Assemble the pizzas: Spread one-quarter of the lentil and pea mixture evenly over each naan.
- Arrange the pre-cooked potato slices on top. 6.
- Bake: Place the naan pizzas on a baking sheet and bake for 10-12 minutes, until the naan is hot and crisp and the potatoes are tender and browned. 7.
- Serve: Remove the pizzas from the oven and top generously with the marinated broccoli slaw before serving immediately.
- Don't skip straining the soup! Removing the excess liquid is key to preventing a soggy pizza base.
- Add a dollop of dairy-free yogurt or a sprinkle of fresh cilantro after baking for a creamy, cooling contrast and a burst of fresh flavor.
