The Emmy Swag Bags are going to be extra special this year! Proud to be sharing our flatbreads with the nominees.
June 26, 2012
Mango Chicken Naan Pizza
makes 2 small pizzas
****adapted from Bev Cooks****
1 package (2 loaves) garlic or regular naan bread (I use Stonefire Naan from the deli section)
1/4 cup tomato sauce (pizza sauce or pasta sauce)
1 large (or 2 small) chicken breasts, diced
Red curry simmer sauce (I used Thai Kitchen’s 10 minute simmer sauce)
1 tbsp olive oil
1/2 red onion, thinly sliced
3/4 cup frozen mango, diced (you can use fresh if available)
3/4 cup shredded Italian blend cheese
1/4 cup fresh cilantro, chopped for garnish
1. Preheat oven to 400 degrees F. Place a skillet over high heat on the stove. Bring about 1/3 of the jar of the Thai Kitchen Red Curry sauce to a boil, and add diced chicken. Stir occasionally until chicken is fully cooked. The sauce will mostly cook down, leaving the chicken looking glazed/coated in sauce. Remove chicken from skillet and set aside.
2. After cleaning the skillet, return to burner on low and add a drizzle of olive oil (about 1 tbsp). Cook sliced onions until caramelized. This process can take a while, so if you’re in a hurry, saute until softened and cooked through. Remove from heat and set aside.
3. Place the naan loaves on a baking sheet. Spread the tomato sauce lightly across the top of each loaf, then add chopped ingredients (tomato, chicken, mango, and onions). Sprinkle with cheese.
4. Bake about 10-12 minutes, or until heated through and the cheese is golden brown. Remove from oven and garnish with chopped cilantro.
5. Slice, serve, and enjoy!
What is your favorite “non-traditional” pizza topping?
One of the many things I love about pizza is the seemingly endless amount of variations you can create. Traditional pizza, deep dish pizza, breakfast pizza, dessert pizza: you name it, you can create it.
When I saw a recipe for Tandoori Chicken Naan Pizza over on Bev Cooks, I knew I had to try out my own variation. I liked the idea of an Indian-style pizza with both sweet and spicy flavors. So, I scrounged up some ingredients and got cooking!
Just look at those bright colors! They are always a good indicator of impending deliciousness. I tweaked the original recipe to use a pre-made curry sauce to cook the chicken, plus I added sliced tomatoes and a bit of tomato sauce, and kept it light on the cheese. I wanted to keep with the flavors of the inspiration, but adjust it a bit to my own style!
Using the naan bread as a pizza crust is a great option if you have chunkier or heavy toppings on a pizza, since the bread will support them and not get soggy. As you can see, I loaded up each of the two small pizzas: I wasn’t shy about it!
After a sprinkle of cheese and about 10 minutes in the oven, things start looking really great!
The final touch is to add some chopped cilantro on top of the naan pizzas after they come out of the oven. The herb gives the dish that extra kick to take them over the top. Plus, I love cilantro! I really recommend trying this concoction out if you’re interested in trying something new with your pizza: the sweet and savory mixture is a great flavor combination, and the preparation is pretty darn simple!
The Nutrionist Reviews
STONEFIRE QUICK PIZZAS
May 19, 2012
1 package of Stonefire Naan
1/2 can pizza sauce (I used Dei Fratelli sauce without added Italian spices)
1/2 teaspoon garlic powder
10 slices Canadian bacon-chopped
1/2 fresh Jalapeno-finely diced
1/2 larger tomato – chopped
1/4 green pepper – chopped
3/4 cup sharp white cheddar cheese – shredded
1. Chop all vegetables and Canadian bacon
2. Take naan out of package and spread each one with tomato sauce and sprinkle with garlic powder
3. Top with the shredded cheese
4. Sprinkle with all toppings
5. Bake at 350 degrees for about 10 minutes or until cheese is melted and crust is semi crispy
I swear these are amazing! You especially need to try it with the sharp cheddar. Yum! I would definitely make these again using these Stonefire Naan, they were a great addition to this meal.