Quick Indian

Tandoori pizza on naan

Name: Tandoori pizza on naan recipe
Yield: 4
Cuisine: /indian
Ingredients: 4 frozen garlic naan, thawed (see notes); 90g tandoori paste; 100g mozzarella, coarsely grated; 160g cooked chicken; 1 red onion, thinly sliced; 1 bunch broccolini, thinly sliced; 40.00 ml mint chutney, thawed (see notes); 140g yoghurt; Juice of 1/2 lemon; Rocket leaves, to serve

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by Sam Parish (Coutts)

SAM PARISH (COUTTS), CHEF

Mar 15, 2023

“These pizzas are pretty unorthodox. No tomato, no tomato sauce – but don’t worry, there’s still cheese (thank god for that). Using the store-bought garlic naan is the ultimate cheat, if you ask me. Feel free to keep them as a base and go a little more traditional with your toppings. But before you do, try these, because you might just be a convert. It’s the mint yoghurt for me that freshens everything up and brings these pizzas to life.” – Sam Parish

4 frozen garlic naan, thawed (see notes)
1/3 cup (90g) tandoori paste
100g mozzarella, coarsely grated
1 cup (160g) shredded cooked chicken or tandoori chicken
1 red onion, thinly sliced
1 bunch broccolini, thinly sliced
2 tbs mint chutney, thawed (see notes)
1/2 cup (140g) Greek-style yoghurt
Juice of 1/2 lemon
Rocket leaves, to serve

Method

1.

Preheat oven to 220°C/200°C fan-forced.
2.

Line 2 baking trays with baking paper. Place naan on trays and divide the paste among them, spreading out to the edges. Scatter with mozzarella and top with chicken, onion and broccolini. Bake for 10 minutes, or until cheese is melted.
3.

Combine chutney, yoghurt and lemon in a bowl and season to taste. Spoon over pizzas. Finish with rocket leaves to serve.