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Tandoori Pizza on Naan

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. Serves 4 / Vegetarian

4 frozen garlic naan*, thawed ⅓ cup tandoori paste*

100 grams mozzarella,

coarsely grated

1 cup shredded cooked

chicken or tandoori chicken 1 red onion, thinly sliced

1 bunch broccolini, thinly

sliced

2 tablespoons mint chutney,

thawed*

½ cup thick Greek-style

yoghurt juice of ½ lemon rocket leaves, to serve

*Frozen naan and mint chutney can be found in the freezer at Indian grocers. Grab the tandoori paste while you’re there.

Preheat the oven to 200°C fan forced. Grease and line 2 baking trays with baking paper.

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

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

Food

en-nz

2022-09-22T07:00:00.0000000Z

2022-09-22T07:00:00.0000000Z

https://good.pressreader.com/article/282802130186242

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