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.
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 paste1. 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).
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
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.
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.
5. Add your sautéed vegetables, spreading evenly.
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!
7. Bake until cheese is melted and edges of the pizza are brown but not burned, about 15 minutes or so.
Enjoy!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.