Lighter Chicken Tikka Naan Pizza
Ingredients
Chicken Tikka
- 2 chicken breasts - roughly chopped
- 3 tbsp fat free greek or natural yoghurt
- 3 tbsp Matt Cooper Bites Tikka Spice Blend
- 1 tsp red food colouring
- 2 tbsp water
Naan Pizza
- 150 g self raising flour
- 150 g fat free greek yoghurt
- 1 tsp black onion seeds
- 200 g tomato passata
- 0.5 tsp garam masala
- 1 tsp Kasuri methi
- 0.5 tsp salt
- 0.5 tsp black pepper
- 1 tsp granulated sweetener
- 160 g grated mozarella
- 0.5 red onion - sliced
- 1 green pepper - sliced
- 1 handful of fresh coriander - chopped
Instructions
Chicken Tikka
- Mix the Tikka spice blend and food colouring with a splash of water and yoghurt into a bowl.
- Add the chopped chicken breast
- Mix well, cover and leave in the fridge for at least 2 hours but for best results, overnight.
- When ready to cook the tikka you can either air-fry for 12-14 minutes on 200 ℃ or alternatively you can skewer the chicken and cook under the grill on a high heat until the chicken has a slight char.
- Chop into smaller chunks, ready for the pizza assembly.
Naan Pizza
- Mix the self raising flour, greek yoghurt and onion seeds in a bowl until the dough has formed. Cover and leave at room temperature for 30 mins.
- Tear the dough into two equal pieces and form a ball with your hands.
- Cover a work surface with flour and then form your pizza base with the tips of your fingers. You can also use a rolling pin but I feel I have more control with my fingers.
- Pre heat the oven at 180℃ and place the bases on a baking tray and cook for 12 minutes.
- Create your spiced pizza sauce by mixing the tomato passata with the kasuri methi, garam masala, salt, pepper and sweetener. Slice your onion, pepper and coriander too.
- Remove from the oven and then firstly add the tomato pizza sauce, then mozzarella cheese then the red onion, pepper and chicken tikka.
- Put the naan pizza back in the oven on 180℃ for around 12-14 minutes.
- Garnish with freshly chopped coriander and serve!
