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Homemade Chicken Tikka Pizzas photo

Chicken Tikka Pizzas

Transform pizza night with these Chicken Tikka Pizzas! Juicy spiced chicken on warm naan topped with creamy sauce and fresh veggies!
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Marinade:
  • 12 ounces chicken tenderloins
  • 1 cup plain low-fat yogurt for marinating
  • 2 teaspoons garam masala for marinade
  • 1 teaspoon salt to enhance flavor
For the Sauce:
  • 1 14.5-ounce can unsalted petite diced tomatoes drained
  • 1 tablespoon olive oil for sautéing
  • 1 small yellow squash sliced thin
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon ground coriander
  • 1 teaspoon ground red pepper for heat
  • 2 large cloves garlic minced
  • 2 tablespoons heavy whipping cream for sauce richness
For the Pizzas:
  • 4 whole-wheat pieces naan as pizza base
  • 1/3 cup thinly sliced red onion
  • 4 ounces fresh part-skim mozzarella sliced
  • 2 tablespoons fresh cilantro leaves for garnish

Equipment

  • Large Bowl
  • Skillet
  • Baking sheet
  • Knife and cutting board
  • Measuring spoons and cups
  • Spoon

Method
 

Directions:
  1. In a large bowl, combine the plain low-fat yogurt, 1 teaspoon of garam masala, and salt. Add the chicken tenderloins and mix until they are well-coated in the marinade. Cover and refrigerate for at least 30 minutes.
  2. While the chicken is marinating, heat a skillet over medium heat and add the olive oil. Once hot, add the minced garlic, grated ginger, and yellow squash. Sauté for about 3-4 minutes until the squash is tender. Stir in the drained diced tomatoes, remaining 1 teaspoon of garam masala, ground coriander, and ground red pepper. Cook for an additional 2 minutes, then remove from heat. Stir in the heavy whipping cream.
  3. In the same skillet, lightly spray with cooking spray and heat over medium-high. Add the marinated chicken and cook for about 5-7 minutes, or until fully cooked and no longer pink in the center. Remove from heat and let it rest before slicing into bite-sized pieces.
  4. Preheat your oven to 400°F (200°C). On a baking sheet, lay out the whole-wheat naan. Spread the creamy tomato sauce evenly over each naan. Top with the cooked chicken pieces, sliced red onion, and fresh mozzarella slices.
  5. Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the cheese is melted and bubbly, and the edges of the naan are slightly golden.
  6. Once out of the oven, sprinkle fresh cilantro leaves over the top. Slice the pizzas into wedges and serve warm.

Notes

  • For a low-carb option, use cauliflower crust instead of naan.
  • Marinate chicken longer for more intense flavor.
  • Feel free to add your favorite veggies as toppings!