Indian Infused Pizza
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Cook time: 
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Serves: 4
 
Ingredients
  • 1 (14.5-ounce) can diced tomatoes
  • 1 tablespoon olive oil
  • 1 teaspoon grated fresh ginger
  • 3 garlic cloves, minced
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon curry powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon salt
  • 4 tablespoons cream
  • 2-3 cups cooked, diced chicken
  • 4-5 6-inch pita or naan breads (this works great with Udi's gluten-free pizza crust too)
  • ¼ red onion, thinly sliced
  • 1½ cups shredded mozzarella cheese
  • Chopped fresh cilantro
Instructions
  1. Turn your oven to broil.
  2. To make the sauce: Drain the tomatoes and blend in a blender until smooth. Heat the olive oil in a saucepan over medium heat. Add the ginger and garlic and stir until fragrant, about one minute. Add the curry, cumin, red pepper flakes and stir for 30 seconds. Add the tomatoes and salt and simmer for 5 minutes. Stir in the cream and remove from heat.
  3. To make the pizzas: Place the naan bread (or Udi's GF pizza crust) on a cookie sheet and broil about 2 minutes until it is lightly toasted. Remove from the oven and spread a thin layer of sauce over the bread. Sprinkle the chicken, red onion and cheese over the sauce. Return the pizza to the oven and broil for 2-3 minutes or until the cheese has melted. Sprinkle the cilantro over the pizza. Serve hot.
Recipe by Culinary Mamas at https://culinarymamas.com/indian-infused-pizza/