Indian Naan + Pizza Toppings = Indian Pizza? Introducing Tandoor Chef Taj Mahal of Pizza
Duh, why hasn’t anyone else come up with this idea? I mean Naan is an incredible tasty, chewy bread and would make a perfect complement for pizza toppings.
Well to kick off National Pizza Month (seriously dude, it was passed by congress back in 1987), it’s very appropriate to announce that prepared foods manufacturer Tandoor Foods is announcing a new line of frozen indian naan pizzas. Tandoor Chef includes Roasted Eggplant, Cilantro Pesto, Margherita, and Spinach Paneer pizza flavors.
I’m going to hunt for some of these in the store – let me know if you come across any and let us know what you think.
Here’s a recipe in the meantime from their website:
Mild Curry Chicken Pizza Recipe on Naan
1 teaspoon vegetable oil
2 chicken breasts, boneless and skinless
1⁄4 red onion, thinly sliced
1 clove garlic, minced
3 tablespoons tomato paste
1 tablespoons mild Indian red curry paste
4 pieces Tandoor Chef Tandoori Naan (or any Naan you get from a restaurant/ store)
1⁄2 cup fresh spinach, finely chopped
3 1⁄2 ounces Monterey Jack cheese, shredded
Preheat broiler oven. Heat vegetable oil in a large frying pan over medium heat. Add chicken, browning one side for two to three minutes before flipping; add onion and garlic; brown the other side another two to three minutes. Remove from the pan, cut into thin slices and return to the pan to finish cooking.
In a small bowl, combine the tomato and curry pastes. Spread over each piece of naan, then top with pan contents, spinach and cheese. Place on a baking sheet and broil for five minutes or until cheese is visibly melting.
Visit TandoorChef.com or Facebook.com/TandoorChef.