Naan. Chicken Tikka Masala. Sounds like the makings of a pretty kick-ass pizza to me.
I don’t know what it is about leftovers, but I always want to make them into pizzas – Spaghetti Pizza, Chicken Satay Pizza, BBQ Chicken Pizza… they were all made from leftovers. Why reheat the same dish over and over, when you can make it into something new like a pizza! 
It turns out that naan makes an incredible pizza dough! In fact, I may start using it in lieu of regular pizza dough from now on. It was just a touch crispy on the outside and soft and chewy on the inside – it was perfect!
Chicken Tikka Masala also makes for a perfect pizza topping. The creamy tomato sauce in the dish equates to the tomato sauce on a pizza. Between that and the naan, it’s a combination screaming to be made into a pizza!
Generally when I make a pizza, I add the sauce, then layer on the cheese, and then top with extras like meat and/or veggies – pretty standard. In this case, because the ‘pizza sauce’ is already incorporated with the chicken, I’ve placed it at the bottom. Then I layered on the cheese and other toppings.
I did not specify the measurements of ingredients, because this is a recipe based off of the assumption that you have Chicken Tikka Masala leftover. And since that may vary depending on how much of it you enjoyed the first night, I have left the amount of the ingredients up to your individual needs and desires.
Get the recipe for a main chicken tikka masala here.
Find the recipe for homemade naan here.
PrintChicken Tikka Pizza on Naan Bread
- Yield: 2 pizzas (serves 2) 1x
Description
Chicken tikka masala replaces sauce on this pizza with its creamy tomato coating. Top with provolone, lime and cilantro for bold flavor on a perfect crust.
Ingredients
- 2 pieces of naan bread (store-bought or homemade)
- 1 cup leftover Chicken Tikka Masala (or to taste)
- 1 cup grated provolone cheese
- 1/4 cup crumbled buffalo mozzarella or fresh mozzarella
- 1/4 cup thinly sliced red onion
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon fresh lime juice
- Red chili flakes, to taste
Instructions
- Preheat oven to 425°F (220°C).
- Place the naan bread on a baking sheet lined with parchment paper.
- Spread the leftover Chicken Tikka Masala evenly over each naan, covering to just shy of the edges.
- Top with grated provolone, crumbled mozzarella, and red onion slices.
- Bake for 10–12 minutes, until the cheese has melted and the edges of the naan are crisp and golden.
- Remove from oven. Drizzle with fresh lime juice, scatter cilantro over the top, and sprinkle with red chili flakes to taste. Slice and serve immediately.
Notes
This is a fantastic way to use up leftover Chicken Tikka Masala. You can substitute any leftover Indian curry for the filling. For best results, let the curry cool before spreading so it doesn’t make the naan soggy.
- Category: Baking, Main
- Cuisine: Indian Fusion
Frequently Asked Questions
Can I use store-bought Chicken Tikka Masala for this pizza?
Yes, store-bought Chicken Tikka Masala works perfectly for this recipe, making it a quick and easy option.
What type of cheese should I use on my Chicken Tikka Pizza?
A good melting cheese like mozzarella or a blend of mozzarella and cheddar will complement the flavors of the Chicken Tikka Masala well.
How do I achieve a crispy texture on the naan pizza crust?
To achieve a crispy texture, preheat your oven and consider baking the naan directly on a pizza stone or a baking sheet to help it crisp up.
