NAN PIZZA WITH CHICKEN TIKKA MASALA

This nan pizza is a fun way to eat the flavors of India in America’s favorite food. The popular chicken tikka masala is widely believed to have been created in England for the British palate and is actually the national dish. But it is so tasty that restaurant diners have demanded that the dish is made worldwide.

These days, nan — Indian flatbread — is available in nearly every grocery store. It can be plain or flavored, and even stuffed.

Nan used to be an occasional treat when I’d go out to eat at an Indian restaurant. It was hard not to fill up on the nan before the meal arrived. 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 nan makes it a shoe-in for a quick pre-made pizza crust. And because I wanted to keep the pizza in the spirit of India, I am topping the pizza with chicken tikka masala which is tailor-made for pizza as it is the sauce and toppings in one. The ever-popular dish is chock-full 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 Servings: 6

Start to finish: 55 minutes

INGREDIENTS 2 tablespoons clarified butter (ghee)

1 tablespoon olive oil

2 cups white onions, finely chopped (1 large onion)

3 cloves garlic, grated

1 inch piece of ginger root, grated

3 tablespoons tomato paste

2 teaspoons smoked sweet paprika

1 teaspoon ground cumin

¼ teaspoon cayenne pepper

1 teaspoon sea salt

½ teaspoon turmeric powder

¼ teaspoon ground cinnamon