Keema Naan Pizzas with Tandoori Wings and Garlic Raita

Pizza, chicken wings and curry - three Friday night treats in one!...

Here we’ve given every family’s favourite takeaway treat, pizza a spectacular Spicery makeover. A traditional naan dough, flavoured with ajowan and nigella seeds, is topped with a curried pizza sauce. Then, instead of pepperoni, we’ve got spicy mince (keema), melting mozzarella and optional fresh coriander and green chillies.

On the side we’ve got the obligatory chilli oil and a garlicky raita, charred tandoori chicken wings and a crunchy kosambari salad. You’ll never reach for the phone to order a takeaway pizza again!

35 minutes

1 hour 20 minutes


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NAAN DOUGH SEEDS: Ajowan, nigella
PIZZA SAUCE BLEND: Turmeric, coriander, toasted cumin, black cardamon, fenugreek, fenugreek leaf, cinnamon, fennel, green cardamon, cloves, black pepper
KEEMA SPICES: Kashmiri chilli powder, cumin, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg
RAITA BLEND: Mint, coriander leaf, garlic, toasted mustard seeds
TANDOORI BLEND: Coriander, cumin, Kashmiri chilli, paprika, smoked paprika, turmeric, garlic, amchur, salt, ajowan, mint, black pepper, ginger, asafoetida, fenugreek leaf
KOSAMBARI SPICES: Cumin, brown mustard, curry leaves
CHILLI OIL BLEND: Chilli, garlic


  • 250g lamb or beef mince
  • 500g chicken wings
  • ¼ white cabbage
  • 1 large carrot
  • 2 cloves of garlic
  • 1-2 green chillies (optional)
  • 10g bunch of coriander (optional)
  • 1 lemon
  • 130ml milk (any type)
  • 300g natural yogurt (full fat is best)
  • 200g mozzarella
  • 400g tin of tomatoes
  • 300g bread flour or plain flour plus extra for rolling out the dough
  • 2 tsp dried yeast (a standard-size sachet)
  • 2 tsp sugar
  • Potato wedges for 4 to serve (optional)

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