Tandoori Naan Pizza
25 min Prep Time
30 min Cook Time
Craving something unique and delicious? This Tandoori Naan Pizza made with Stonefire® Naan is the perfect fusion of Indian-inspired spices and pizza perfection! Featuring tender tandoori chicken, fresh red onions, spicy jalapeños, melty mozzarella cheese, and a refreshing yogurt mint cilantro sauce, this recipe is a flavor explosion in every bite. Quick to prepare and absolutely satisfying, it’s perfect for busy weeknights or a fun gathering with friends. Garnished with fresh herbs for that extra touch!
Ingredients
For the Pizza:
- 2 Stonefire naan
- 1 cup mozzarella cheese, shredded
- 1/2 red onion, thinly sliced
- 1 jalapeño, sliced
- 1/2 cup pizza sauce (with 1/2 tsp garam masala, 1/4 tsp cumin, and 1/4 tsp red chili powder mixed in, optional)
For the Tandoori Chicken:
- 1-2 chicken breast or thigh, cut into bite-sized pieces
- 1/2 cup plain yogurt
- 1 tbsp olive oil
- 1 tsp freshly grated ginger (using a microplane)
- 1 tsp freshly grated garlic (using a microplane)
- 1 tbsp lemon juice
- 1 tsp garam masala
- 1 tsp cumin powder
- 1/2 tsp turmeric
- 1/2 tsp paprika
- Salt, to taste
- Freshly ground black pepper, to taste
For the Yogurt Mint Cilantro Sauce:
- 1/2 cup plain yogurt
- 1/4 cup fresh cilantro leaves, chopped
- 2 tbsp fresh mint leaves, chopped
- 1 clove garlic, freshly grated
- 1/2 tsp freshly grated ginger
- 1 tbsp lemon juice
- Salt, to taste
- Freshly ground black pepper, to taste
Directions
- Marinate the Chicken: In a bowl, combine yogurt, olive oil, grated ginger, grated garlic, lemon juice, garam masala, cumin, turmeric, paprika, salt, and pepper. Add the chicken pieces and coat them well in the marinade. Let it sit for 30 minutes (or overnight for more flavor).
- Cook the Chicken: Skewer the marinated chicken pieces and air fry at 375°F for 12-15 minutes, until fully cooked and slightly charred. Remove from skewers and chop into bite-sized pieces. Note: You can also grill or pan fry the chicken, if preferred.
- Make the Yogurt Mint Cilantro Sauce: In a small bowl, combine the yogurt, chopped cilantro, chopped mint, grated garlic, grated ginger, and lemon juice. Season with salt and freshly ground black pepper. Blend or pulse in a food processor until smooth. Refrigerate while assembling the pizzas.
- Assemble the Pizza: Preheat your oven to 425°F. Spread pizza sauce evenly over the naan. Top with mozzarella cheese, tandoori chicken, red onions, and jalapeño slices.
- Bake: Place the naan pizzas on a baking sheet and bake for 8-10 minutes, or until the cheese is melted and bubbly.
- Serve: Serve the hot tandoori naan pizza with a drizzle of the yogurt mint cilantro sauce or on the side for dipping. Garnish with fresh cilantro, if desired!
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