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Ingredients:
Refined flour (maida) 2 cups
Baking soda ½ tsp
Sugar 1/4th tsp
Salt 1/4th tsp
Dahi 1/4th cup
Spinach puree 1/3rd cup
Water as required
Method:
In a mixing bowl, add refined flour, salt, sugar and baking soda, mix it and further add, curd and spinach puree, mix and combine well.
Now gradually add water as required, to make soft and stretchy dough. Knead well for 10-12 minutes at least or until the dough is smooth and not sticky anymore.
Cover with a damp cloth and rest it for at least 30 minutes. By the time you can make other components of the naanza.
After the rest, divide in equal size dough balls.
Coat the dough balls with dry flour and start shaping the naan with your fingers and further with rolling pin.
Roll in a thick size chapati and further stretch it from one side to shape like a naan.
Spread a small spoonful of garlic butter evenly over the naan and place it over the non-stick baking pan, which is provided along with the microwave.
Half cook the naan on grill and convection mode at 200℃ for 7 minutes. Half cook all the naan in similar way and keep it aside for making the naanza.
Desi masala pizza sauce
Ingredients:
Oil 1 tbsp
Garlic 1 tbsp (chopped)
Ginger 1 inch (chopped)
Green chillies 2-3 nos. (chopped)
Coriander stems 1 tbsp (chopped)
Powdered spices:
Red chilli powder 1 tbsp
Coriander powder 1 tbsp
Jeera powder 1 tsp
Garam masala 1 tsp
Tomato puree 3 cups
Salt to taste
Fresh coriander 2 tbsp (chopped)
Method:
Set a sauce pan on low heat, add oil, garlic, ginger, green chillies and coriander stems, sauté for 1-2 minutes
Add chopped onions and cook on medium flame until light golden brown in colour.
Now lower the flame, add the powdered spices, and stir quickly, further add tomato puree and salt to taste, bring to a simmer, cover and cook for 10-12 minutes, finish with fresh coriander, desi masala pizza sauce is ready, keep aside to be used later in naanza.
For butter garlic
Ingredients:
Garlic ½ cup (chopped)
Fresh coriander 4 tbsp
Green chillies 2-3 nos. (chopped)
Butter 50 gm
Method:
In a mixing bowl, add all the ingredients and mix well, keep aside at room temperature, until used in naanza.
For garlic dip
Ingredients:
Thick curd 1 cup
Mayonnaise ½ cup
Fresh coriander 1/4th cup (finely chopped)
Salt and black pepper powder to taste
Garlic 2-3 cloves (grated)
Method:
Add all the ingredients in a mixing bowl and grate the garlic cloves, mix well and keep it the fridge until you use it to drizzle over the naanza.
Spicy paneer (topping)
Ingredients:
Paneer 250 gm (diced)
Red chilli powder a large pinch
Chaat masala a large pinch
Lemon juice 1 tsp
Method:
In a mixing bowl, add all the ingredients and toss well lightly, so the paneer coats well and it doesn’t break. Keep the topping aside.
Assembly:
Pre-cooked butter garlic palak naan
Desi masala pizza sauce
Mozzarella cheese
Capsicum
Onions
Tomatoes
Sweet corns
Spicy paneer
Curd garlic dip
Spring onions greens (for garnish)
Method:
Start making the naanza, by spreading sufficient amount of masala pizza sauce, fill it with cheese, add the toppings and cook the pizza on convection + grill mode at 200℃ for 7 minutes. You can tweak the addition of toppings as per your convenience.
Cut into slices and drizzle some garlic dip and garnish with spring onion greens, serve hot.
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