I really have no words to describe how delicious this pizza tastes. It was buttery,\u00a0creamy, spicy, comforting, herby,\u00a0heaven on earth in my mouth.\u00a0I think Indian food is one of the most flavourful, aromatic cuisines and every time I make something with all of these delicious spices I just can’t wait to eat it. Sure, there are a lot of ingredients in this dish but it really doesn’t take too long to bring everything together and trust me, it’s worth it!<\/p>\n
Yield: Makes 2 naan pizzas<\/p>\n
Ingredients:<\/em><\/p>\n Preparation:<\/em><\/p>\n Preheat oven to 425\u00b0F. In a bowl, mix 1 tbsp of Greek yogurt, \u00bd tsp turmeric, \u00bc tsp cumin, \u00bc tsp salt and a pinch of pepper. Add the chicken, mix together and let\u00a0marinate while you prepare the other ingredients.<\/p>\n Mix the chili powder, cinnamon, curry, cayenne and remaining turmeric, cumin and salt for the spice mix\u00a0for the sauce. Set aside.<\/p>\n Heat the canola oil on medium heat in a saut\u00e9 pan. Add the chicken and shallots and cook until chicken is cooked through, about 5 minutes. Turn the heat down to medium low, remove the chicken and set aside but keep the shallots in the pan. Add the garlic, butter, spice mix, bay leaf, ginger and cook for one minute. Slowly stir in the tomato pur\u00e9e and\u00a0coconut milk. After about 2 minutes of the sauce simmering, add in the cornstarch slurry, gently stirring until all incorporated. Let the sauce cook on low heat for 8-10 minutes, occasionally stirring until thickened, and then add in the remaining \u00bd tbsp of yogurt. Let the sauce rest on low heat so it can develop an intense and rich flavour until all the ingredients are ready to be assembled. Remove the bay leaf before adding sauce to pizza.<\/p>\n Rub 1 tsp of olive oil and sprinkle \u00bc tsp of the caraway seeds on each piece of naan bread. Bake for 4 minutes in the oven and then remove to add the pizza toppings. Toasting the caraway seeds on the naan beforehand will allow them to release the earthy flavour onto the naan, giving it a\u00a0little extra ‘zing’ to the pizza and also intensifying the peppery taste of\u00a0the\u00a0fresh cilantro with every bite.<\/p>\n Spread the sauce evenly on each piece of naan bread, sprinkle on the cheese, the peas and finally the chicken. Bake in the oven for 6-7 minutes, until the crust is crispy enough\u00a0to your preference. For this recipe, I like the crust a tad crispier so it can hold the thick butter chicken sauce. Let the pizza rest for a minute before cutting so it has a chance to tighten up and not become a huge pizza mess. Sprinkle on the\u00a0scallions and cilantro before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"\n