Paneer makani naanizza!

eftovers can be an issue at times. Mostly hubs will not want to eat it the following day (he says he does but I can tell he'd rather not). It is more of an issue when your leftovers are dishes that are close to your heart and you just spent your entire weekend cooking them up. It just so happened this past weekend that I had leftover Panner Makhani and Naan, two things that I just cannot explain how much I love. Now of course I couldn't eat it all by myself and it would break my heart if I had to throw away paneer in any shape or form.
You of course guessed where this is leading up to. Long-story-short, all my leftovers were gone in no time. Not until later, when I pointed out, is when hubs realized they were leftovers. This was not the first time I had made these insanely delicious fusion pizzas that kiddo and I like to lovingly call 'nanizza'. It never fails me as was the case this time around. Kiddo totally loved it too - the result that pleases me the most.
Naan based pizzas are becoming increasingly popular, so much so that the frozen version of it have started to appear on regular grocery stores. I have made it with different toppings like aloo gobhi, palak paneer and even baingan bharta and this time it was paneer makhani. 

  Italian cuisine with its pastas and pizza and other goodies and use of herbs have become immensely popular in India. Five star restaurants as well as hole-in-the-wall stores near every street now have some kind of “pizza” on their menu! It keeps the essence of pizza that is a thick bread smothered in tomato sauce topped with melted cheese, but almost always has a local (desi) touch to it whether it be use of paneer or chicken! Lots of fusion recipes have been born, you can easily find panner pizza even butter chicken pizza in any pizza hut franchise in India - I have few on my blog too. The result is always a beautiful marrige of two of my favorite cuisines - a fusion food heaven!

Ingredients:

Paneer makhani ................ 1 cup (see here for recipe)
Naan breads ..................... 2 (home-made or store-bought)
Onion ............................. 1/2 small sliced thin

Grated mozzarella .............. 1-2 tbsp, optional
Fresh cilantro leaves to garnish

Method:
1. Preheat oven to 425ºF.
2. Brush one side of each naan bread with olive oil or butter and place breads on a non- stick baking sheet. Bake for 3 minutes. Take out and spread evenly about half of the curry on each naan, leaving at least a quarter inch around the edges. Sprinkle mozzarella cheese (if using). Arrange onion slices over it. Bake naans for 6 to 7 minutes. Sprinkle with cilantro leaves and dig in. ENJOY!

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