RECIPE MAGIC!

 INDIAN PIZZA

Indian Fusion Pizza holds a distinctive niche in Canada's diverse culinary landscape where the worlds of Italian comfort food and vibrant Indian cuisine collide in perfect harmony. Simply swap classic pizza ingredients with char-kissed naan, tiki masala sauce, butter chicken or paneer. As a time-saver, transform leftover Indian takeout for a second dinner. To lean into Italian, use pizza dough for your crust. Another unconventional addition is using Serrano Honey Vinegar as a dipping sauce, a sweet-spicy-acidic counterpoint.

    INGREDIENTS:

    Note: Feel free to use your Indian takeout leftovers. If you don't have them ,use this list of ingredients or the options we've outlined below the recipe. 

    • 4 leftover Naan (or store-bought)
    • 2-3 tbsp EVOO, divided (Option: Garlic EVOO)
    • 3/4 cup tikka masala sauce (or butter chicken)
    • 1-1/2 cups shredded mozzarella cheese
    • 1/2 cup pre-cooked rotisserie chicken or leftover Indian chicken dish
    • 1/2 red onion, thinly sliced
    • 1/2 bell pepper, thinly sliced
    • 1/2 cup frozen peas, thawed (optional)
    • 1/4 cup store-bought chutney (optional)
    • 2 tsp garam masala spice blend (optional)
    • Fresh cilantro for garnish (optional)
    • Various spicy EVOOs for drizzling (Cayenne, Baklouti or Chipotle)
    • Serrano Honey Vinegar for dipping

    DIRECTIONS:

    Preheat your oven to 425°. Brush EVOO over Naans (or pizza dough if using). Spread a thin layer of tikka masala sauce evenly across top of Naan crusts, leaving a small border. Sprinkle mozzarella cheese over the sauce. Arrange the chicken, red onion, bell pepper, and peas evenly over the cheese. Drizzle 1 tablespoon EVOO over the toppings and sprinkle with garam masala. Top with remaining cheese. Bake for 6 minutes, or 12-15 minutes if using fresh ingredients; or until the crust is golden and the cheese is bubbly. Remove from oven and drizzle with remaining olive oil and mango chutney (if using). Garnish with fresh cilantro if desired.

    SAUCE OPTIONS:

    • Blend tikka masala sauce with 1-2 teaspoons of Baklouti or Cayenne EVOO. 
    • Use korma sauce for a milder, nuttier base

    PROTEIN OPTIONS:

    • Replace chicken with paneer cheese cubes
    • Toss store-bought rotisserie chicken with 2 tablespoons tandoori spice mix
    • Use canned chickpeas, drained and patted dry
    • Top with pre-cooked frozen shrimp, thawed

    VEGGIE COMBINATIONS:

    • Thawed frozen spinach (squeeze out water) + cumin
    • Frozen cauliflower florets, thawed and patted dry
    • Sweet & Spicy: Pineapple chunks with jalapeño slices

    FINISHING OPTIONS:

    • Mango, tamarind, or mint chutney 
    • Sprinkle with PACIFIC OCEAN SEA SALTS
    • Cucumber and tomato diced small for topping after baking