Description
If you love Indian food, then this pizza is for you! Add more or less curry powder to adjust spiciness.
Ingredients
- ½ cup tandoori paste
- 6 tablespoons plain yogurt
- 2 skinless, boneless chicken breast halves
- 6 tablespoons olive oil, divided
- 4 pieces tandoori naan bread
- 3 teaspoons spicy curry powder
- 1 teaspoon ground turmeric
- 1 yellow bell pepper, thinly sliced
- 1 large red onion, thinly sliced
- 4 (4 ounce) spreadable goat cheese
- 1 tomato, thinly sliced
- 4 ounces feta cheese
Instructions
- Whisk tandoori paste and yogurt together in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap
- and marinate in the refrigerator for 8 hours or overnight.
- Preheat oven to 400 degrees F (200 degrees C).
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Remove chicken from marinade
- shake to remove any excess
- and discard marinade. Cook chicken breasts in hot oil
- turning occasionally
- until no longer pink in the center and the juices run clear
- 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from skillet and shred using two forks.
- Brush each piece of naan with about 1 teaspoon olive oil and sprinkle a pinch of curry powder over each; arrange naan on a baking sheet.
- Bake naan in the preheated oven until toasted and fragrant
- about 5 minutes.
- Heat remaining 1/4 olive oil in a skillet over medium-high heat. Cook and stir yellow pepper
- onion
- 2 teaspoons curry powder
- and turmeric in hot oil until vegetables soften
- 5 to 7 minutes.
- Spread goat cheese onto each naan piece. Sprinkle more curry powder over the goat cheese. Top with shredded chicken
- pepper mixture
- tomato
- and feta cheese. Sprinkle a pinch of curry powder over the top.
- Bake in the oven until feta is soft
- about 20 minutes.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 9 hrs
Servings: 4