Naan Pizza Week: Turn Up The Flavor

Recipe by: Chef Janice Tsuji

Of all the directions you can take naan pizza, this one feels almost inevitable.

Chicken simmers in a creamy tomato tikka masala sauce, then gets piled onto naan with mozzarella and thinly sliced red onion.

The edges crisp. The cheese goes golden. Cilantro lands on top.

Pizza night just took a very good detour.

1 package chicken tikka masala seasoning mix2 tbsp oil2 tbsp butter1 lb boneless, skinless chicken breast, cut into 1-inch pieces1 medium yellow onion, finely chopped1 15-oz can tomato sauce1 cup heavy cream4 naan3 cups shredded mozzarella1/3 cup thinly sliced red onionFresh cilantro, optional

Heat the oven to 400°F.

Brown the chicken and yellow onion in the oil and butter for about 5 minutes.

Stir in the tikka masala seasoning, tomato sauce, and cream. Bring it up to a simmer and cook until the sauce thickens slightly, about 10 minutes.

Give the naan a five-minute head start in the oven.

Top with the chicken tikka masala, mozzarella, and red onion, then return everything to the oven until the cheese is melted and golden.

Finish with cilantro.

Why it works: Naan is already built for scooping up tikka masala. Here, it just becomes the plate too.

Recipe By: Cuisinart

This is the pizza that makes Thursday feel like the weekend showed up early.

Ground lamb gets seasoned with cinnamon, smoked paprika, cumin, garlic, onion, and harissa.

Once it hits the naan, red onion brings bite, feta brings salt, and parsley and mint keep the whole thing from getting too rich.

This one is bold without being complicated.

Naan1/2 lb ground lamb1/2 tsp ground cinnamon1/2 tsp smoked paprika1/2 tsp onion powder1/2 tsp garlic powder1/4 tsp ground cumin1/2 tsp kosher salt1 tbsp harissa paste1 tbsp ketchup2 tsp vegetable oil1/4 medium red onion, thinly sliced2 tbsp crumbled feta1/3 cup fresh parsley leaves1 1/2 tbsp fresh mint leaves, torn

Combine the lamb with the cinnamon, paprika, onion powder, garlic powder, cumin, salt, harissa, and ketchup.

Brown the mixture in a hot skillet until cooked through.

Spread the lamb over the naan and scatter red onion on top.

Bake until the naan is crisp and hot, then finish with feta, parsley, and mint.

Why it works: Lamb loves warm spice and harissa, but the fresh herbs and feta stop the pizza from feeling heavy.

Thebacklabel move: Don’t bury the herbs in the oven. Add them afterward so they stay bright and fragrant.

Recipe by: Bev Weidner

This one doesn’t really care whether you call it pizza or loaded flatbread.

We’re fine with that.

Ground turkey gets toasted cumin and coriander, garlic, oregano, and lemon.

The sauce is tahini mixed with harissa and lemon juice.

Then, after the naan comes out of the oven, it gets the full finish: feta, cucumber, Kalamata olives, red onion, parsley, mint, and more lemon.

Creamy. Spicy. Crunchy. Fresh.

It’s basically Thursday in one bite.

1 tsp ground cumin1/2 tsp ground coriander2 tbsp olive oil1 lb ground turkeyKosher salt and black pepper2 garlic cloves2 tsp chopped fresh oreganoZest and juice of 1 lemon4 naan1/4 cup tahini2 tbsp harissaCrumbled fetaPersian cucumber, slicedKalamata olivesThinly sliced red onionFresh parsleyFresh mint

Heat the oven to 400°F.

Toast the cumin and coriander briefly in a dry skillet, then add olive oil and ground turkey.

Season and cook until browned, adding the garlic toward the end.

Stir in oregano, lemon zest, and lemon juice.

Mix tahini with harissa, more lemon juice, and enough water to loosen it into a spreadable sauce.

Spread the harissa-tahini over the naan and top with turkey.

Bake until the naan is toasted.

Finish with feta, cucumber, olives, red onion, parsley, mint, lemon zest, and another drizzle of the sauce.

Why it works: Hot, spiced turkey underneath; cool, crunchy toppings on top. That temperature and texture contrast is the whole point.

If Wednesday was about shortcuts, Thursday is about your pantry.

Harissa.

Tahini.

Cumin.

Coriander.

Fresh herbs.

A few ingredients with actual personality can take the same piece of naan somewhere completely different.

And tomorrow?

We stop pretending to be responsible.

More cheese.

More indulgence.

More reasons to open a bottle of wine.

Friday is the finale.