Years ago, when Presidents choice came out with their line of prepared Indian food, they had a really good butter chicken pizza made on a slab of naan bread. Me and my husband loved it. For some insane reason they discontinued it. But they still have lovely jarred korma and butter chicken sauces AND recently, I noticed they now make small rounds of naan. If you are not familiar with naan, it is an indian bread perfect for dipping in curries.
With the mini version, President’s Choice suggests using it for sandwiches or burgers. But I had another idea…
I wanted to recreate that Indian pizza!
I must say it is pretty darn close to my recollection. And these are a hit with my kids too. They are spicy, but not hot. And a very unique pizza.
2 tbsp oil
12 mini rounds of naan
1 lb boneless skinless chicken breast, chopped in small pieces
2 shallots, diced
½ tsp *garam masala
½ tsp ground coriander
½ tsp paprika
¼ tsp garlic powder
1 cup butter chicken sauce
½ cup plain tomato sauce
113 grams of soft, crumbled feta
1 cup torn spinach
½ small zucchini sliced very thin
1 small red onion sliced thin
¼ cup coarsely chopped fresh cilantro
1 package small grape tomatoes, quartered
*Garam Masala…no worries if you don’t have this indian spice mix. Essentially it is a mixture of cinnamon, cloves, pepper, nutmeg, and ground cardamom. Go ahead and add a small pinch of each.
In a small sauce pan, empty the pizza sauce, butter chicken sauce, and spinach. Cook until spinach starts to soften then turn off heat and set aside in a bowl.
In a frying pan, heat oil and then add spices. Heat until fragrant (it’s important to wait until fragrant as the flavour is fully released into the oil) . Then add chicken. Gently keep turning and stirring chicken so all pieces are coated with the spices in the pan. Cook well over medium-high heat, for 3 minutes or until all pieces are no longer pink. Then turn off heat and set aside in a bowl.
Prepare naan rounds on a lined baking sheet by sprinkling them with water from your finger tips. Slather on the sauce. Top with chicken, zucchini, red onion, tomatoes, and lastly feta.
Bake at 375 degree oven for 15 minutes. Sprinkle with fresh chopped cilantro before serving.
If you like Indian food you will love this pizza. If this is the first time trying so many spices in one dish, I hope you will give it a shot and become a fan of these spices. This is spicy but not “chili hot” spicy. Indian spices “heat” the body and stimulate your digestion and immune system. Aside from those benefits, the richness of the sauce is paired nicely with the sharpness of the feta!
This feeds serves 4- 6 people (2 or 3 mini pizzas each).