The sauce is my own creation with ingredients that was readily available in my pantry. I used toppings that are traditionally used in Mexican cuisine or in a taco wrap. The taco naan pizza was so delicious and my kids didn’t miss the taco wrap and I was happy that I managed to serve them dinner with ease.
Taco Naan Pizza
Ingredients
- Naan (store bought or home made recipe here) — 6
- Black beans — 1/2 cup (canned or soaked and cooked)
- Onions — 1/3 cup (chopped)
- Garlic — 2 medium pods (peeled)
- Cooking oil — 1 Tbsp
- Salsa — 1/4 cup
- Taco Seasoning — 1 Tbsp (Alternatively, can use Indian spices such as garam masala or chaat masala or pav bhaji masala for some Indian kick)
- Bell peppers — 1/2 cup (finely chopped)
- Olives — 1/2 cup (sliced)
- Crushed Tortilla Chips — 1/2 cup (I was out of tortilla chips so used regular potato chips)
- Spring Onions — 1/2 cup (finely chopped)
- Tomatoes — 1/2 cup (finely chopped)
- Cheese (Mexican blend) — 3/4 cup
Instructions
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- Wash and drain black beans. In a blender, mix black beans, onions, garlic in to a smooth paste.
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- Heat oil in a small pan, add ground paste, salsa, taco seasoning and cook till all the moisture is absorbed and the sauce thickens. Switch off flame and let it cool.
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- Preheat oven to 350F. Arrange the naan on a greased or parchment paper lined cookie sheet. Spread some sauce (about a tablespoon) on each of the naan. Add the vegetable toppings except spring onions on each of the naan. Sprinkle some chips on each of the naan. Finally add spring onions and cheese on top.
- Bake for 15 to 20 minutes (oven timing varies with type of oven, so please check in between) or until cheese melts and the naan pizza becomes crispy. Remove from oven and serve hot with a side of hot sauce and sour cream, if preferred. Enjoy!!!
Notes
Make sure that the sauce is not watery as this will cause the naan to be soggy and will not bake in to crispy pizzas.
