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Naan Bread Pizzas

    • Assemble time 5 minutes
    • Bake Time 8 minutes +/- depending on baking method
    • Yields 1 Naan Pizza

    Margherita for the Kids!


    I have been working on ideas to launch for a new Golden Hour Happy Hour at Karma Beach. Driven to create something tasty, fun and fast for guests to enjoy alongside of Kariana’s wonderful cocktail specials. These Naan bread pizzas will be perfect!

    Unfortunately, I don’t have a pizza oven at my house. No worries, I baked these right on top of my BBQ grill and they are perfect for a movie night at home!


    In addition to not having a pizza oven at my home, I also don’t have a tandoori oven to make the Naan bread from scratch.

    For the following recipes, I used a high-quality frozen Naan bread that I purchased at the grocery store. For the home it’s fine, because pizza night should be easy and fast to whip up for the family!

    Keeping that in mind, you can also save time by using a store-bought marinara sauce for your base, however I have included my marinara recipe if you would like to make it from scratch!

    Cooking Options:

    If you have a pizza stone for your oven, that may be the best way to cook the pizzas. I would follow the oven setting directions that are recommended by the manufacturer of the pizza stone.

    I used my gas barbecue. I like this method because it gives an open fire flavor to the crust.

    Once you have prepped all of the ingredients for your pizzas and are ready to assemble, pre-heat your barbecue to the highest settings and keep the lid closed.

    Place the composed Naan bread pizzas directly over the heat elements on the barbecue. Once they begin to crisp up, move them to in between the heat elements to finish the cooking. It is important to keep the lid closed during the cooking process, so the tops of the pizzas cook while the bottom of the dough crisps up!

    Assembly Quantities:

    I am using a naan bread which is 70 grams each. Depending on the size of the bread the quantities will vary. Keep in mind not to overload your pizzas with toppings. These are meant to be light, crisp and packed with flavor!

    Sub recipes to follow assemble recipes.
    Naan Bread Margherita Pizza

    • 1 each
    • 30-40 grams
    • 25 grams
    • 4 each. (8 halves)
    • Pinch
    • Pinch
    • Garnish
    • On a “frozen” Naan bread evenly spoon the marinara in the center of the bread spreading it out evenly leaving a 2-3cm crust on the edge.
    • Evenly sprinkle the cheese on top of the marinara.
    • Scatter the cherry tomatoes on top of the cheese.
    • Season with salt and pepper.
    • Place in oven or on barbecue grill until crisp and cheese is melted.
    • Remove from the barbecue/ oven. Let cool for 1 minute.
    • Cut into four pieces like a pie.
    • Place on serving dish and garnish with basil leaves- enjoy!

    Grilled Kashmiri Chicken Naan Bread Pizza
    coriander cashew pesto, sweet peppers, goat cheese, pickled red onions

    • 1 each
    • 30 grams
    • 20 grams
    • 3 each. (6 halves)
    • 15 grams
    • 30 grams
    • Pinch
    • Pinch
    • 8 grams
    • 3 grams
    • 8 grams
    • 6 ea
    • On a “frozen” Naan bread, evenly spoon the pesto in the center of the bread spreading it out evenly leaving a 2-3 cm crust on the edge.
    • Sprinkle the mozzarella cheese on top of the pesto.
    • Scatter the cherry tomatoes and then the capsicum on top of the cheese.
    • Evenly distribute the chicken on top of the veggies.
    • Place in oven or barbecue grill until crisp and cheese in melted.
    • Remove from the barbecue/ oven. Let cool for one minute.
    • Evenly sprinkle the goat cheese on top.
    • Add the sliced green chilies, more if you want to make your pizza spicy.
    • Sprinkle the pickled red onions on top and cut into four pieces.
    • Place on serving dish and garnish with coriander leaves.

    Sub Recipes:

    Note- these recipes yield more than you actually need to make a few pizzas, but that’s ok!

    Even though time is something we all have a lot of these days, spend it with the family and not in the kitchen!

    The following recipes are great to have in your fridge to whip up fast delicious meals in no time. Here are a few examples of how you can combine the leftovers into five-star tasty meals in minutes!

    Marinara + left over sautéed capsicum + cherry tomatoes + basil + your favorite pasta= Pasta Primavera!

    Kashmiri chicken + crusty bread + sliced tomatoes +sliced cucumbers + pickled red onions, mix together coriander cashew pesto with mayo and you have a wonderful Indian inspired chicken sandwich!

    Coriander Cashew Pesto is a nice addition to any grilled fish, chicken or even steak for a bump up in flavor!

    Being frugal with your leftovers equals an opportunity to push your creativity! Have fun, remember there are no limitations to being creative!

    Marinara SaucePrep Time: 10 minutes
    Cook Time:20 minutes
    Yields 1 liter

    • 30ml
    • 155 grams
    • 15 grams
    • 30 grams
    • 800 grams
    • 1 tsp
    • 1 tsp
    • In a heavy bottom pot over medium heat warm the olive oil.
    • Add the onions and garlic, sweat until translucent.
    • Add the tomato paste and continue to cook for 3 minutes.
    • Add the stewed tomatoes and reduce the heat to low medium.
    • Season to taste with salt and white pepper and continue to cook for 20 minutes.
    • Remove from heat and adjust final seasoning with additional salt and pepper if needed. Note I like to add crushed red pepper flakes for an added zing. However, kids may not like the spicy flavor. You can always add last minute based on individual tastes.

    Kashmiri ChickenPrep time: 15 minutes + 5minutes for cutting
    Rest Time: 2-4 hours, the more the better
    Cook Time: 6-8 minutes
    Yields 450 grams (a lot for pizza)

    • 450 grams
    • 15 grams
    • 5 grams
    • 5 grams
    • 3 grams
    • 3 grams
    • 3 grams
    • 5 grams
    • 5 grams
    • 2 ea
    • 5 grams
    • 30 ml
    • Combine all of the ingredients in a bowl and let marinate for a minimum of two hours.
    • Pre-heat barbecue to high.
    • Place on the grill until cooked through.
    • Remove from grill and let cool completely.
    • Cut into thumb size chunks and place back into a bowl.
    • Add any juice that came from the chicken when cutting back into the bowl.
    • Taste for final seasoning and adjust salt, pepper and more Kashmiri chili accordingly if you would like it spicier.
    • Cover with plastic wrap to prevent the chicken from drying out until ready to use.

    Coriander Cashew PestoPrep Time: 10 minutes Yields 275 grams

    • 110 grams
    • 10 grams
    • 8 grams
    • 25 grams
    • 60 grams
    • 1 tsp
    • 5 ml
    • 2 tsp
    • 1 tsp
    • 50 ml
    • In a blender place all of the ingredients except the olive oil.
    • Begin to blend on medium speed.
    • While the blender is running, slowly drizzle in the olive oil to make a temporary emulsion.
    • Turn the blender off and adjust seasoning to taste.
    • Place in a storage container covered and in the fridge until ready to use.

    Sautéed Red & Yellow CapsicumPrep Time: 5 minutes
    Cook Time: 5 minutes
    Yields 360 grams

    • 195 grams
    • 195 grams
    • 15ml
    • 1 tsp
    • 1 tsp
    • Place a saute pan on the stove over medium heat.
    • Add the olive oil and warm.
    • Combine the sliced peppers and add to the pan.
    • Saute until tender.
    • Season to taste with salt and white pepper.
    • Remove from the stove and transfer to a plate to cool quickly.

    Pickled Red OnionsPrep Time: 5 minutes
    Cook Time: 2-3 minutes
    Cool Time: 30 minutes
    Yields 150 grams

    • 200 grams
    • 80 ml
    • 40 ml
    • 40 grams
    • 3 grams
    • 5 stems
    • 1 ea
    • 20 grams
    • In a pot combine the vinegar, water, sugar, salt, beet root*, bay leaf and thyme. Bring to a boil.
    • Add the sliced red onions, reduce heat to low. Cook for 2-3 minutes.
    • Once the red onions have softened yet still firm. Turn off the heat and let cool in the pot until room temperature.
    • Transfer to a container and store in the fridge until ready to use.

    Note* In America we use the Imperial Measurement system. There is an old saying that “A pint is a pound- a world around!” Meaning 2cups of water equals 1 pound- no matter where you are in the world. Unfortunately, the same thing isn’t true for veggies.

    Although the red onions in Indonesia are the same size and external color as the red onions in America, when I make this recipe with Indonesian onions, the end result is a muted grey purple color vs the beautiful vibrant red in America.

    To get the outcome I am looking for, I add raw beet root. This ingredient is completely up to your personal preference if you would like to add it or not.

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