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Indian Spiced Naan Pizza
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5 from 1 vote

Indian Spiced Butternut Squash Naan Pizza

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 4 naan pizzas + extra naan
Author: Samantha Ferraro



  • 1/4 cup plain yogurt
  • 1 tbsp baking powder
  • 1 1/2 cups warm water divided
  • 2 cups spelt or whole wheat flour
  • 2 cups AP flour
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tbsp melted butter

Spiced Butternut Squash

  • 2 1/2 cups cubed butternut squash
  • 1/2 tsp garam masala
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp salt
  • Ground pepper
  • Olive oil for drizzling

Tomato Sauce

  • 2 medium sized tomatoes roughly chopped
  • 6 garlic cloves
  • 1/2 white or sweet onion roughly chopped
  • 1/2 tsp salt
  • Ground pepper


  • Fresh mozzarella
  • Fresno chili sliced thin
  • Cherry tomatoes cut in half
  • Cilantro


  • Pre-heat oven to 400 degrees Fahrenheit.
  • Then, make the naan. In a bowl, combine the yogurt, baking powder and 1/3 cup of the warm water. Stir to combine and set aside.
  • In another large bowl, combine the 2 flours, baking soda and salt and stir in the yogurt mixture and remaining water, adding it in a little at a time until a dough forms. Turn dough onto a lightly floured surface and continue mixing with your hands until a round dough forms. Then place it in a clean oiled bowl and cover it with a towel and set aside.
  • While dough rests, toss the cubed butternut squash on a baking sheet with spices and olive oil. Arrange in a single layer and roast until fork tender, for about 35-40 minutes. Once done, remove from oven and set aside.
  • To make the tomato sauce, add all ingredients to a blender or food processor and puree until smooth. Transfer to a small pot and cook tomato sauce for about 10-12 minutes so it has reduced some of its liquid. Set aside.
  • After dough has rested, knead it for a few more minutes and then let it rest. Divide dough into 8 pieces and roll it into a small ball then using a lightly floured rolling pin, roll out the dough to about a 8-10 inch oblong shape.
  • Heat a large cast iron skillet on high and cook naan on each side for about 1-2 minutes. The bread should lightly turn golden brown with a few bubbles.
  • To assemble the naan pizzas, take 4 of the naans and spread tomato mixture onto all of them. Top pizzas with butternut squash, torn mozzarella cheese and sliced chili's.
  • Bake naan pizzas until cheese has melted. Remove from oven and garnish with fresh cilantro.


Recipe adapted from Masala & Meatballs cookbook.
Naan recipe makes 8 naan.