Looking for a cozy, easy-to-make dinner that feels a little different from the usual? These homemade pumpkin, beef, and mozzarella naans are the perfect mix of comfort and creativity! With a soft, golden naan base and a rich, creamy topping, this recipe brings together sweet roasted pumpkin, savory beef, and melted cheese in every bite.
Whether you’re cooking for family, friends, or just treating yourself, this recipe is a guaranteed crowd-pleaser — and you can easily make it vegetarian too!
🥣 Ingredients
For the naan dough:
250 g (about 2 cups) all-purpose wheat flour (T45 to T80)
6 g baking powder (about 1 tsp)
3 g fine salt (a pinch)
75 g plain yogurt or Greek yogurt (about ⅓ cup)
8 cl water (about ⅓ cup)
20 g olive oil (about 1 ½ tbsp)
For the filling:
150 g pumpkin or pumpkin purée (about ⅔ cup)
1 red onion
Olive oil for cooking
100 g ground beef (or tofu for a vegetarian version)
1 tbsp Herbes de Provence
A pinch of salt
50 g grated cheese of your choice (cheddar, Emmental, or Comté work great)
200 g mozzarella di bufala or goat cheese
Fresh basil leaves
A drizzle of honey
👩🍳 Step-by-Step Instructions
1. Make the naan dough
In a large mixing bowl, combine the flour, baking powder, and salt. Mix once to combine, then add the yogurt, water, and olive oil.
Knead the dough — either by hand or using a stand mixer — until smooth and elastic. Shape it into a nice ball, cover it, and let it rest for about 10 minutes in a cool place.
After resting, divide the dough into three equal portions. Roll out each piece into an oval shape, not too thin and not too thick.
Heat a nonstick pan over medium-high heat. Cook each naan for about 2 minutes per side, flipping regularly until golden brown and slightly puffed. Set aside to cool a little.
2. Prepare the pumpkin purée
If you’re not using pre-made purée, cut the pumpkin (no need to peel — the skin is edible!) into small cubes. Steam or boil for about 20 minutes, until soft. Then mash or blend until smooth and creamy.
3. Cook the beef filling
Slice the red onion thinly and sauté it in a drizzle of olive oil until soft and lightly caramelized.
Add the ground beef and cook over high heat until nicely browned. Season with Herbes de Provence and salt. For a vegetarian twist, replace the beef with crumbled tofu — it’s just as delicious!
4. Assemble your naans
Preheat your oven to 200°C (390°F).
Spread a layer of pumpkin purée over each naan, then sprinkle with grated cheese. Add the beef-onion mixture, then top generously with torn pieces of mozzarella (or goat cheese if you prefer a tangier flavor).
Bake for about 5 minutes, just until the cheese melts beautifully.
5. Add the final touch
Once out of the oven, garnish with fresh basil leaves and drizzle a touch of honey over the top. The sweetness of the honey pairs wonderfully with the savory filling — pure bliss!
Serve warm with a crisp green salad or roasted veggies for a balanced, hearty meal.
🧡 Tips, Variations & Storage
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or a pan for the best texture.
Make it vegan: Use dairy-free yogurt for the dough, tofu for the filling, and vegan cheese alternatives.
Spice it up: Add chili flakes or smoked paprika to the beef for a little extra kick.
Quick tip: If you’re short on time, use store-bought naan or pita bread as a base — the toppings are what make this dish shine!
🥰 Why You’ll Love This Recipe
This pumpkin and mozzarella naan is not just delicious — it’s a creative twist on classic comfort food. It’s:
✅ Easy to make with simple ingredients
✅ Perfect for fall and winter dinners
✅ Customizable for meat lovers or vegetarians
✅ Packed with flavor, texture, and color
Whether you’re cooking for a cozy night in or preparing something fun for guests, these homemade naans are sure to impress. Soft, cheesy, slightly sweet, and utterly satisfying — every bite feels like a warm hug.
So next time you’re craving something new, skip the takeout and whip up these pumpkin, beef, and mozzarella naans. Your kitchen will smell amazing, and your taste buds will thank you!