Naan pizza easy way to enjoy Indian flavours
This nan pizza is a fun way to eat the flavours of India in North America’s favourite food. The popular chicken tikka masala is widely believed to have been created in England for the British palate. But it is so tasty, the dish is made worldwide.
These days, naan — Indian flatbread — is available in nearly every grocery store. It can be plain or flavoured, and even stuffed.
Nan used to be an occasional treat when I’d go out to eat at an Indian restaurant. But now that nan is as available as pita bread, you can enjoy it at home.
The small size and light and airy texture of store-bought naan makes it a shoe-in for a quick premade pizza crust. And because I wanted to keep the pizza in the spirit of India, I topped the pizza with chicken tikka masala.
The ever-popular dish is chockfull of chunks of chicken simmered in an aromatic, creamy and slightly spicy tomato sauce full of onions, garlic, ginger, cumin and turmeric.
This sauce is the perfect thing to brighten up a boneless, skinless chicken breast and also complements grilled shrimp, pork and countless vegetables. I used to think that I could only have this exotic sauce in an Indian restaurant, but, truth be told, it is one of the easiest pan sauces to make.
Nan Pizza With Chicken Tikka Masala
Makes: Six servings Start to finish: 55 minutes 2 Tbsp clarified butter (ghee) 1 Tbsp olive oil 2 cups white onions, finely chopped (1 large onion) 3 cloves garlic, grated 1 inch piece of ginger root, grated 3 Tbsp tomato paste 2 tsp smoked sweet paprika 1 tsp ground cumin 1/4 tsp cayenne pepper 1 tsp sea salt 1/2 tsp turmeric powder 1/4 tsp ground cinnamon 2 cups crushed tomatoes 1/2 cup heavy whipping cream or sour cream 2 boneless skinless chicken breasts, cut into 1-inch cubes 2 cups grated mozzarella cheese 4 Tbsp grated Parmesan cheese 4 prepared nan bread Heat clarified butter or ghee and olive oil in a heavy-bottom saucepan. Sautée onions until translucent. Add garlic and ginger. Stir to combine and continue sautéing until the garlic and ginger begin to turn golden.
Add tomato paste, paprika, cumin, cayenne, salt, turmeric and cinnamon. Sauté for a couple more minutes to “toast” the spices.
Add the crushed tomatoes and chunks of chicken. Bring to a boil; reduce heat and simmer about 20 minutes with the lid on. Stir occasionally. Stir in cream. Continue to simmer on low heat with the lid off, stirring occasionally until the sauce is reduced and the consistency of thick gravy. The sauce can be made in advance and kept for two days in the refrigerator.
Preheat oven to 400 F. Lay the nan out on a rack set into a sheet pan and sprinkle a small amount of the grated cheese on the bread. Top the cheese with the tikka masala, leaving a 1/2-inch border around the edge. Sprinkle the top with more grated cheese. Place in the oven for about 15 minutes. The pizza is done when the cheese is melted and the edges are crisp.
Remove from the oven and brush the edges with a little olive oil while it is still hot. Serve and enjoy.