Cheesy Curry Naan Flatbread Bar
One recipe–endless ways to enjoy!
- Milk
- Wheat
How do you make everyone happy at dinnertime? A DIY naan pizza bar! We replace flatbread and marinara with fluffy naan and Indian-style toppings galore. Keep it simple with curry sauce and mozzarella, or, go all out with roasted chickpeas, sautéed bell pepper, and tomato. Finish 'em off with cilantro, mango chutney, yogurt, or all three!
Ingredients
1 unit
Green Bell Pepper
1 unit
Veggie Stock Concentrate
1 teaspoon
Garam Masala
1.5 tablespoon
Sour Cream
(Contains: Milk)
5 ounce
Curry Sauce Base
(Contains: Milk)
1 unit
Chickpeas
1 tablespoon
Fry Seasoning
2 unit
Naan Bread
(Contains: Milk, Wheat)
2 tablespoon
Yogurt
(Contains: Milk)
1 cup
Mozzarella Cheese
(Contains: Milk)
1 unit
Tomato
2 ounce
Mango Chutney
¼ ounce
Cilantro
Not included in your delivery
4 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry produce.
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Drain and rinse chickpeas. Halve, core, and slice bell pepper into ½-inch-thick strips. Thinly slice tomato into rounds. Roughly chop cilantro.
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Toss chickpeas on one side of a baking sheet with a drizzle of oil, half the garam masala (you'll use the rest later), salt, and pepper.
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Toss bell pepper on empty side of sheet with a large drizzle of oil, salt, and pepper.
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Roast on middle rack until chickpeas are crispy and bell pepper is tender, 18-20 minutes.
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Meanwhile, heat curry sauce, stock concentrate, Fry Seasoning, remaining garam masala, ½ cup water, 1 TBSP butter, and a big pinch of salt in a large pan over medium heat (use 1 cup water and 2 TBSP butter for 4 servings). Bring to a simmer, then reduce heat to low. Cook, stirring occasionally, until sauce has thickened, 2-3 minutes. TIP: If sauce seems too thick, stir in a splash of water.
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Add sour cream; stir to combine. Taste and season with salt and pepper. Turn off heat.
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Drizzle both sides of naan with olive oil; brush or rub to coat all over. Season with salt and pepper. Place naan, flat sides up, on a second baking sheet.
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Toast on top rack until golden brown, 3-5 minutes. (For 4 servings, divide naan between two baking sheets; toast on top and middle racks, swapping rack positions halfway through.) TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!
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Place roasted chickpeas, roasted bell pepper, tomato, curry sauce, and mozzarella in separate serving vessels. Arrange toasted naan and toppings family style for everyone to build their own flatbreads. (You'll cook the flatbreads in the next step!)
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Bake naan flatbreads on top rack until cheese melts and edges of naan are crispy, 2-3 minutes. (For 4 servings, divide naan flatbreads between two baking sheets; bake on top and middle racks, swapping rack positions halfway through.) Transfer to a cutting board.
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Cut naan flatbreads into quarters. Divide between plates.
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Place cilantro, yogurt, and mango chutney in separate serving bowls. Serve alongside naan flatbreads and let everyone top their flatbreads as desired. (Don't forget to serve with any extra items you may have ordered to build out your meal!)
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the unique curry-pizza fusion, praising its tasty and interesting flavors. Some found it a bit sweet or salty.
- Ease of prep: Generally easy to make, though a few noted it was slightly labor-intensive. Consider a one-pan version with pre-prepared sauce.
- Suggestions: For crispier results, try using fresh pizza dough. Add extra cheese for more melty goodness 🧀.
- Texture: Some found the naan slightly overcooked or soggy; consider adjusting cooking time or topping amounts for ideal crispness.
- Versatility: Great for pleasing diverse tastes. Try with different proteins like tofu or paneer for more variety.
Reviews from our home cooks
This was pretty easy to make and it made a lot of food! The flavors were interesting for someone who doesn't eat much Indian food and it wasn't spicy. It would be cool to have this as an even easier 1 pan version with the sauce already prepared, but this recipe is nice as it is.
This was yummy! I would do it again for sure although I'd prefer the fresh pizza dough I think. I know it takes a long time to make one's own, but the taste is so much better. The cooking method meant the naan was kinda overcooked to get the cheese to melt
My family liked this more than I expected! The curry sauce was really good, but there was A LOT of it. Could have used more cheese - we definitely supplemented with extra cheese. The mango chutney, yogurt, and roasted chickpeas were really good.
So tasty! The chutney really took it up a notch. Would love all these ingredients as just a curry with a side of naan.
My whole house smelt like curry, but it was worth it, these cheesy curry naan flatbreads are absolutely delicious!
This was REALLY good. I was skeptical at first but it was super yummy and fun to make.
So delicious. Please include more vegetarian meals with the curry sauce base that aren't chickpea base. Tofu or paneer would be great.
Wasn't sure about this one (curry flavored pizza?!), but the flavors worked surprisingly well together!
Just wished there was more mango chutney!!! This was such a tasty meal
Way too much on the flatbread and the tomatoes were not the right kind. It made the flatbread so wet the flavor was there but it became hard to eat and mushy
