Naan Pizzas with Tandoori Chicken and Grilled Zucchinis

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

Instructions:

1. Pre-heat the oven to 400 degrees Fahrenheit.
2. Prepare your naan according to instructions, and set aside on baking sheet.
3. Spoon desired amount of sauce onto each naan and top with cheese.
4. Arrange the grilled zucchini and tandoori chicken on top of the pizza.
5. Bake until done (when cheese has melted)
6. Sprinkle chopped coriander leaves on each pizza before serving.

NOTE:

• 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.

Makes: 6

Ingredients:

• 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

Instructions:

1. In a bowl, combine the flour, salt, and baking powder. Set aside.
2. In another bowl, combine the dry yeast, sugar, and water.
3. Let the yeast mixture sit for about ten minutes, until the mixture appears frothy.
4. Add the ghee and yogurt into the yeast mixture.
5. Slowly add the flour into the yeast mixture.
6. Knead until dough is pliable (about ten minutes).
7. Cover bowl with a wet kitchen towel and let set for 2 hours.
8. Divide the dough into 6 balls.
9. Heat your pan to medium-high.
10. 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.
11. Cook for about 1 minute on each side.
12. Repeat steps 10-11 until the dough is done.

RECIPE NOTE:

• 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.