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Saag Paneer Naan Pizza

Saag, a classic Indian spinach dish, doesn’t exactly look pretty (it looks like a pile of green mush – not going to sugar coat it), but it’s flavorful and delicious, not to mention all that spinach is good for you! Saag is basically a healthier, Indian version of creamed spinach.
Course pizza
Cuisine Indian
Keyword cheese, fresno, naan, paneer, saag, spinach
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 naan pizzas
Calories 714kcal

Ingredients

  • pounds baby spinach
  • 3 tablespoons extra-virgin olive oil
  • 1 medium white onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon minced ginger
  • 1 Thai birdseye chili, finely chopped
  • ½ teaspoon garam masala
  • ½ teaspoon coriander
  • ¼ teaspoon turmeric powder
  • Kosher salt, as needed
  • ½ cup vegetable stock
  • 2 tablespoons unsalted butter
  • ½ cup plain yogurt
  • 4 pieces prepared naan bread
  • 6 ounces paneer, cut into ¼” thick, 1” cubes*
  • 1 medium Fresno pepper, thinly sliced

Instructions

  • Bring a large pot of water over medium-high heat to a boil. Add the spinach and blanch until bright green and tender, about 30 seconds. Remove spinach to a bowl of ice water to stop the cooking process. Drain the spinach then squeeze out excess water. Roughly chop the spinach and set aside.
  • Heat a large sauté pan over medium heat, add the oil and heat through. Add the onion and sauté until tender, about 5 minutes. Add the garlic, ginger and chili and cook for an additional minute, stirring occasionally.
  • Add the garam masala, coriander, and turmeric, stirring to cook the spices for just a few seconds. Lower the heat to medium-low and add the spinach to the pan. Stir together the spinach mixture and vegetable stock and cook until the greens are soft and deep green, about 4 minutes.
  • Add the mixture to the bowl of a food processor and pulse until a coarse paste forms (should look similar to pesto). Return to the pan then stir in the butter and yogurt.
  • Heat oven to 500ºF (260ºC).
  • Spread about 1/3 cup of the saag on one of the pieces of naan, leaving about a ½” border around the edges. Then top with pieces of the paneer and Fresno peppers and repeat with the remaining naan.
  • Bake until the cheese has melted and the edges of the naan are golden brown, about 8 to 10 minutes.
  • Cut into equal pieces and serve immediately.

Nutrition

Calories: 714kcal | Carbohydrates: 71g | Protein: 24g | Fat: 38g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 54mg | Sodium: 1121mg | Potassium: 1052mg | Fiber: 7g | Sugar: 7g | Vitamin A: 16237IU | Vitamin C: 57mg | Calcium: 492mg | Iron: 5mg