Indian Pizza

Published on Thursday, May 6, 2010, by James Norton / Edit Post

Tandoor Chef Naan Pizza

Tandoor Chef Naan Pizza

I Paid: $3.49 per 8.3- to 9.1-ounce pizza (prices may vary by region)

Taste: 4 stars

Marketing: 4 stars

There’s no logical reason why pizza made with naan (North Indian flatbread) shouldn’t work out just fine—the bread is initially baked at high temperatures and has the combination of tenderness and resilience that’s key for making a functional, tasty pizza crust. Still, Tandoor Chef’s Naan Pizzas might make you pause when you see them in the frozen food aisle. American pizza by itself is a hell of a mash-up, being an American spin on an old-world food blended with the new-world tomato. Add South Asian ingredients, and the result is totally crazy-go-nuts.

Tandoor Chef Naan Pizza comes in four varieties; I tried Spinach & Paneer Cheese and Cilantro Pesto. The crust really worked. The degree to which naan approximates traditional pizza crust is striking: It’s got a good balance of crunch, chew, and doughy substance, without any of those attributes dominating the experience. Both varieties I tried were topped with mozzarella.

Cilantro Pesto had a bright herbal taste that complemented the milky flavor of the good, chewy cheese. The Spinach & Paneer version was equally pleasant, with fresh-tasting spinach, a light and herbal tomato sauce, and a pleasantly textural paneer that offered little flavor but a nice mouthfeel that complemented the gooier mozz.

These pizzas aren’t Italian American soul food, coasting on grease, cooked tomatoes, and salty meat, so they shouldn’t be used interchangeably with Tombstone or whatever other bachelor-worthy pizza you stock your freezer with. They’re lighter, more flavorful, more elegant, and a bit unconventional. Different, but good in their own right.

James Norton edits the Upper Midwestern food journal Heavy Table. He's also the coauthor of a book on Wisconsin's master cheesemakers. For his Supertaster Daily videos, he samples offerings from supermarket aisles and fast-food menus. (Click here to see all of James's previous Supertaster work.) You can follow him on Twitter and fan him on Facebook.

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POST A COMMENT |8 Comments

COMMENT

  • We've not bought the actual pizza, but have certainly been thoroughly enjoying the new frozen naan products available in our local Indian market. I drop the frozen discs in the fryalator at the restaurant and then quickly lay down on a hot griddle; they puff up delightfully for a frozen product, and they're not that expensive, either.

  • for canadians, presdients choice has a similar product although i didn't really enjoy it. However, I have made pizzas with president's choice naan that were quick and tasty

  • Are these available in Canada? They sound delicious...

  • My personal test for any new flatbread I encounter is whether I can use it as a foundation for a pizza-like concoction of some sort; thus far, the only failure I've had is with injera.

  • My husband and I just discovered these "pizzas" about two months ago. We now have them in our freezer for emergency lunches or dinners. We enjoy the tastes and the lack of grease and processed ingredients. I would highly recommend them. They taste freshly made and are reasonable in the calorie department.

  • Pizza Hut in Pune described their lamb korma offering as 'THE Indian Pizza.' Has anyone tried that with leftover non-veg Indian food?

  • Some Indian Restaurant in San Francisco delivers Indian Pizzas. The idea at first seemed strange, but when I ate it, I was hooked.

  • With naan now widely distributed in the supermarkets, it's easier and tastier to make custom pizzas at home. Just put a naan (I like using whole wheat) on a baking tray, top with some fresh tomato, a little garlic, some scraps from the salad bar (pepper strips, roasted pepper, roasted garlic, roasted tomato), maybe some spinach and basil, drizzle with a little olive oil, and give it a few minutes...+READ

    With naan now widely distributed in the supermarkets, it's easier and tastier to make custom pizzas at home. Just put a naan (I like using whole wheat) on a baking tray, top with some fresh tomato, a little garlic, some scraps from the salad bar (pepper strips, roasted pepper, roasted garlic, roasted tomato), maybe some spinach and basil, drizzle with a little olive oil, and give it a few minutes in a 450 degree oven. Or even slide it onto a preheated gas grille, and lower the hood for a few minutes.

    Quick, tasty, and the eater is in total control of the ingredients.-COLLAPSE