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
Units
Scale
- 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