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 (240 ml) leftover Chicken Tikka Masala (or to taste)
- 1 cup (240 ml) grated provolone cheese
- 1/4 cup (60 ml) crumbled buffalo mozzarella or fresh mozzarella
- 1/4 cup (60 ml) thinly sliced red onion
- 2 tbsp chopped fresh cilantro
- 1 tbsp 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.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Pizza
- Cuisine: Indian
Nutrition
- Serving Size: 1 pizza
- Calories: 580