Monday, June 25, 2012

Tandoori Chicken Pizza on Naan Bread

Picture 117
Warning: if you make this pizza, you are not going to want to share any of it.  So be sure to make enough for everyone, plus maybe a little more.

As I wrote in my post about using Naan bread for personalized pizzas, they make fabulous little crusts and you can experiment with different flavors and styles on pizza night.
Picture 096
I bought my first jar of curry paste last week (typically I just use dried spices for my curry dishes but this Patak’s is great- no sugar, msg, or weird stuff, just tamarind and other spices and water) and noticed that the directions on the back suggested mixing it with yogurt as a marinade for chicken.  That flavor combination sounded ideal for a pizza base, and it was.  Here’s what I came up with- it was delish!
Tandoori Chicken Pizza on Naan Bread
for one pizza
2 T red curry paste
1/4 cup Greek or Balkan-style yogurt
1/2 a cooked chicken breast
1 1/2 cup diced vegetables (I used scallions, orange peppers, and spinach)
1/2 tsp each garam ginger, granulated or fresh garlic, and masala (optional)
1 T olive oil or butter
1/8 cup shredded or crumbled Mozzarella
1/8 cup crumbled Feta
1. Place your oven rack on the second position from the top.  Heat your oven to 450 degrees.  Grease a pizza stone (you may also use a baking sheet but I do not find it turns out nearly as well as it does with a pizza stone).
Picture 098
2.  In a medium mixing bowl, whisk together the curry paste and the yogurt.  Tear the chicken breast and add to the bowl, stirring well until it reaches a spreadable consistency (see photo).  Set aside.
Picture-102_thumb Picture-104_thumb
3.  In a small frying pan, heat your oil, and sauté your diced veggies on medium heat for 3 minutes.  Add the garam masala(if using), ginger, and garlic to the pan, and sauté another three minutes, stirring all the while, until veggies are tender but not soggy and spices are nice and fragrant.
Picture 105 Picture-101_thumb
4. Take your oiled pizza stone and sprinkle a few drops of water on it.  The water will help keep the Naan moist while baking.  Place the Naan on the stone, and add your chicken mix, spreading evenly across the crust.
Picture 107
5. Add your sautéed vegetables, spreading evenly.
Picture 108
6. Add your cheeses.  What I like to do is put the mozz in little clusters around the pizza and then put the feta more evenly over the entire thing.  This allows the color of the veggies to be seen through the cheese and makes it so appealing!
Picture 116
7.  Bake until cheese is melted and edges of the pizza are brown but not burned, about 15 minutes or so. 
Proud to be linking up today with Scratch Cookin’ Tuesdays and Mrs Dull’s, Show Me What Ya Got at Not Just a Housewife, Tempt my Tummy Tuesdays at Blessed With Grace, Whats Cooking Wednesdays at Kings Court IV, Whole Food Wednesdays at This Chick Cooks,Works For Me Wednesdays at We Are That Family, Full Plate Thursdays at Miz Helen’s, Foodie Friday with Diane Belch, and Saturday Link and Greet at Country Mamma Cooks.


Jamie @ Love Bakes Good Cakes said...

We have pizza night every Friday ... sometimes it is difficult coming up with new ideas. I had to pin this to try in the future! I look forward to trying this. If you are interested, I would love for you to share this at - Have a great week!

Diane Balch said...

Truly a unique pizza... thank you for sharing it on foodie friday.

Katie said...

We made our version of your pizza and it was delicious! Thank you for posting your recipe :)

sushant singh said...

Very informative and inspiring post have been posted here. I bookmarked this blog further more information about new indian recipes.last weekend i visit a Indian restaurant for dinner. it was awesome experience of tandoori chicken taste. I never forget it's taste.I am going to cook it at home.

Advina Jones said...

This recipe is as similar as which i eat in an Indian restaurent in Calgary, my experience is awesome, Thanks for giving such a wonderful knowledge about it, now i am going to cook at home with the help of your blog. Thank you..