Naan pumpkin pizza

There's no need to opt for takeaway with this quick and tasty Indian-inspired pumpkin naan pizza.

  • 15 mins preparation
  • 35 mins cooking
  • Serves 4
  • Print


Naan pumpkin pizza
  • 500 gram pumpkin, peeled, cut into 2 cm cubes
  • 2 tablespoon korma paste
  • 1 tablespoon olive oil
  • 4 garlic naan
  • 1 small red onion, thinly sliced
  • 1/2 cup thawed frozen peas
  • 200 gram packet paneer cheese, chopped
  • 1 cup mozzarella, grated
  • mango chutney, to serve


Naan pumpkin pizza
  • 1
    Preheat oven to hot, 200°C. Line 2 oven trays with baking paper.
  • 2
    In a medium bowl, combine pumpkin, korma paste and oil. Toss to coat. Spread evenly over one tray. Bake 15-20 minutes, until golden and tender.
  • 3
    Increase oven to very hot, 220°C. Arrange naan on second tray and divide pumpkin evenly among each. Using a fork, roughly squash pumpkin onto bases. Top evenly with onion, peas, paneer and mozzarella.
  • 4
    Bake pizzas 10-15 minutes, until golden and mozzarella melts. Cut into quarters and serve with mango chutney.


Paneer is a fresh Indian Cheese with a mild taste and a similar texture to haloumi. It is high in protein, making it a great addition to a vegetarian diet. If unavailable, use haloumi. For a variation, add some leftover cooked chicken or lamb to the pizzas.

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