Preheat your oven to 425°F (220°C) with a pizza stone, pizza steel, or a baking sheet turned upside down on the middle rack.
Brush naan with ghee, if you wish.
If you would like to add a pop of acid or don't like raw onions, soak thinly sliced onions in vinegar or lemon juice for 10 minutes, while the oven is heating. This step isn’t necessary if you are garnishing your pizza with a flavorful chutney.
Top your naan with any toppings of your choice, starting with keema, roast chicken, or roasted or cooked veggetables, then sprinkle with cheese, paneer, and cilantro, if using.
Bake for about 12 minutes, or until your toppings look cooked. If using a cheese besides paneer, it should be melted, or at least softened.
Garnish with a drizzle with chutneys, if you wish.
If you have a pizza stone or steel, this is the perfect time to use it for your naan pizza recipe. If you don’t, a cookie sheet turned upside down, will also work well.The key is to preheat it so that it is hot when you put your pizza in the oven.
Flatbread: naan (I like Deep’s naan from an Indian grocer’s freezer), roti, dosa, or even a store-bought prebaked pizza dough works well.
Sauce: you may want a thin layer of concentrated sauce without too much liquid. This can be accomplished with a jarred pizza sauce, or use my basic curry sauce cooked down a little so it won’t make the bread soggy.
Meat in the form of keema, leftover roast chicken, and bite-sized roasted (or simply cooked) vegetables like mushrooms, cauliflower, broccoli, or even potatoes are great.
Cheese: any cheese, but especially feta, fresh goat cheese, mozzarella, and parmesan, or a combination. Paneer works here but does get lost because of its delicate flavor.
Garnishes for this naan pizza recipe: thinly sliced fresh green or red chilis, chili flakes, thinly sliced red onions (lightly pickled or not), scallions, fried curry leaves, fresh cilantro or mint leaves, mint and coriander chutney, dollops of raita, or even a fried egg, to make for a heartier meal.