Yesterday I made mini pizzas with an Indian twist! I used homemade tikka masala sauce and chopped tandoori chicken on top of homemade whole-wheat naan. It was not the greatest idea to make everything from scratch and assemble the pizzas on the same day though. Next time I will probably use leftover tandoori chicken and sauce that’s in the freezer to save time. This can be a fun family dinner and leftovers can make an easy school lunch.
What You’ll Need:
- 6 naans (Recipe follows)
- 1/2 cup of Tikka Masala or Butter Chicken Sauce
- Tandoori chicken, chopped
- 2 cups pizza Mozzarella cheese, grated
- 1 zucchini, thinly sliced and grilled (or sautéed)
- coriander leaves for garnish
- Pre-heat the oven to 400 degrees Fahrenheit.
- Prepare your naan according to instructions, and set aside on baking sheet.
- Spoon desired amount of sauce onto each naan and top with cheese.
- Arrange the grilled zucchini and tandoori chicken on top of the pizza.
- Bake until done (when cheese has melted)
- Sprinkle chopped coriander leaves on each pizza before serving.
- If you would prefer to use tomato sauce instead of the tikka masala sauce, you might like my tomato sauce recipe.
- The zucchini used in this recipe was purchased from Organique Basket. Click here to learn more about Organique Basket and read my review.
Whole-Wheat Naan RECIPE
For those of you who are unfamiliar with naan, it is essentially a flatbread made of flour, salt, yeast, yogurt, and ghee. Traditionally naan is baked at high temperatures in a tandoor (clay oven), but for our convenience they can be baked in the oven or cooked on a pan.
- 2 cups flour
- 1 tsp salt
- 1/2 tsp baking powder
- 1 tsp dry active yeast
- 2 tsp white sugar
- 3/4 cup warm water
- 4 Tbsp. Balkan style yogurt (whey drained)
- 2 Tbsp. Ghee
- Additional flour for rolling
- In a bowl, combine the flour, salt, and baking powder. Set aside.
- In another bowl, combine the dry yeast, sugar, and water.
- Let the yeast mixture sit for about ten minutes, until the mixture appears frothy.
- Add the ghee and yogurt into the yeast mixture.
- Slowly add the flour into the yeast mixture.
- Knead until dough is pliable (about ten minutes).
- Cover bowl with a wet kitchen towel and let set for 2 hours.
- Divide the dough into 6 balls.
- Heat your pan to medium-high.
- Dust your work surface with flour. Roll out dough to desired shape (typically naan is said to be a teardrop shape but a circle shape works well too) and place on pre-heated pan.
- Cook for about 1 minute on each side.
- Repeat steps 10-11 until the dough is done.
- Use only lukewarm water as hot water will kill the yeast preventing the dough from rising.
- If desired, freshly prepared naan can be flavoured with melted ghee.
- To make garlic naan, press finely chopped garlic and coriander onto the rolled out naan before cooking.
- Serve naan with any curry of your choosing, or use it to make a wrap or naan pizza.