Ingredients

• 2 cup cauliflower, cut into 1-inch florets
• 1 bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces
• 8 ounce zucchini, cut into half-moons
• 3 tablespoon tandoori spice powder
• 3 tablespoon vegetable oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup Greek yogurt
• 2 tablespoon lemon juice
• 0.5 teaspoon cumin
• 4 naan bread
• 8 ounce paneer cheese, cut into ½-inch cubes
• 0.25 cup fresh cilantro, chopped
• 2 tablespoon red onion, sliced thin

Steps

1. Preheat your oven to 425°F.
2. On a cutting board, prepare all vegetables: cut cauliflower into 1-inch florets, cut bell pepper into 1-inch pieces, cut red onion into 1-inch pieces, and slice zucchini into half-moons. Set aside.
3. Cut paneer cheese into ½-inch cubes and set aside.
4. In a large bowl, combine tandoori spice powder, salt, and black pepper.
5. Add vegetable oil to the spice mixture and stir until a paste forms.
6. Add all prepared vegetables (cauliflower, bell pepper, red onion, and zucchini) to the bowl and toss thoroughly until all vegetables are evenly coated with the tandoori spice mixture.
7. Spread the tandoori vegetables in a single layer on a large baking sheet.
8. Place the baking sheet in the preheated 425°F oven and bake for 12 minutes until vegetables are partially cooked and beginning to caramelize.
9. While vegetables bake, prepare the yogurt sauce: in a small bowl, combine Greek yogurt, fresh lemon juice, cumin, and a pinch of salt. Stir until smooth and set aside.
10. Remove the baking sheet from the oven and allow vegetables to cool for 2 minutes.
11. Arrange the 4 naan breads on a clean baking sheet, spacing them evenly.
12. Divide the tandoori vegetables evenly among the 4 naan breads, spreading them across the surface of each naan.
13. Distribute the paneer cheese cubes evenly over the vegetables on each naan.
14. Drizzle the yogurt sauce generously over the paneer and vegetables on each naan.
15. Return the baking sheet to the 425°F oven and bake for 6 minutes until the naan is heated through and the edges are lightly golden and crispy.
16. Remove the naan pizzas from the oven and place on a serving platter.
17. Top each naan pizza with chopped fresh cilantro and sliced red onion.
18. Serve immediately while hot.