My husband just told me we need to make these Indian inspired pizzas every week. There are days when all you have is 20 minutes for dinner and this recipe is going to make that day your favorite of the week. You have to come to it prepared with some naan bread and shredded chicken, but if you do, you will have as good as it gets dinner in under 20 minutes.
I double this recipe for my family of 6 and we have enough for lunch the next day.
My husband loved the GF version with the Udi’s pizza crust.
1 (14.5-ounce) can diced tomatoes
1 tablespoon olive oil
1 teaspoon grated fresh ginger
3 garlic cloves, minced
1/4 teaspoon red pepper flakes
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/4 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)
1/4 red onion, thinly sliced
1 1/2 cups shredded mozzarella cheese
Chopped fresh cilantro
Turn on your broiler.
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.
To create 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.
- 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
- Turn your oven to broil.
- 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.
- 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 adapted from Mel’s Kitchen Cafe, a favorite source of under 30 minute meals!
This is killer.