Nan Pizza is a fun way to eat the flavours of India
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This nan pizza is a fun way to eat the
These days, nan — Indian flatbread — is available in nearly every grocery store. It can be plain or
Nan used to be an occasional treat when I'd go out to eat at an Indian restaurant. It was hard not to fill up on the nan before the meal arrived. But now that nan is as available as pita bread, you can enjoy it at home.
The small size and light and airy texture of store-bought nan makes it a shoe-in for a quick pre-made pizza crust. And because I wanted to keep the pizza in the spirit of India, I am topping the pizza with chicken tikka masala which is tailor-made for pizza as it is the sauce and toppings in one. The ever-popular dish is chock-full of chunks of chicken simmered in an aromatic, creamy and slightly spicy tomato sauce full of onions, garlic, ginger, cumin and turmeric.
This sauce is the perfect thing to brighten up a boneless, skinless chicken breast and will "dress" to impress grilled shrimp, pork and countless vegetables. I used to think that I could only have this exotic sauce in an Indian restaurant, but truth be told, it is one of the easiest pan sauces to make.
NAN PIZZA WITH CHICKEN TIKKA MASALA
Start to finish: 55 minutes
2 tablespoons clarified butter (ghee)
1 tablespoon olive oil
2 cups white onions, finely chopped (1 large onion)
3 cloves garlic, grated
1 inch piece of ginger root, grated
3 tablespoons tomato paste
2 teaspoons smoked sweet paprika
1 teaspoon ground cumin
1 teaspoon sea salt
2 cups crushed tomatoes
2 boneless skinless chicken breasts, cut into 1-inch cubes
2 cups grated mozzarella cheese
4 tablespoons grated Parmesan cheese
4 prepared nan bread
Heat clarified butter or ghee and olive oil in a heavy-bottom saucepan. Sautee onions until translucent. Add garlic and ginger. Stir to combine and continue sauteing until the garlic and ginger begin to turn golden.
Add tomato paste, paprika, cumin, cayenne, salt, turmeric and cinnamon. Saute for a couple more minutes to "toast" the spices.
Add the crushed tomatoes and chunks of chicken. Bring to a boil; reduce heat and simmer about 20 minutes with the lid on. Stir occasionally. Stir in cream. Continue to simmer on low heat with the lid off, stirring occasionally until the sauce is reduced and the consistency of thick gravy. The sauce can be made in advance and kept for 2 days in the refrigerator.
To use: Preheat oven to 400 F. Lay the nan out on a rack set into a sheet pan and sprinkle a small amount of the grated cheese on the bread. Top the cheese with the tikka masala, leaving a
Remove from the oven and brush the edges with a little olive oil while it is still hot. Serve and enjoy.
Nutrition information per serving: 490 calories; 227 calories from fat; 25 g fat (13 g saturated; 0 g trans fats); 92 mg cholesterol; 975 mg sodium; 41 g carbohydrate; 4 g fiber; 7 g sugar; 28 g protein.
EDITOR'S NOTE: Elizabeth Karmel is a barbecue and Southern foods expert. She is the chef and pit master at online retailer CarolinaCueToGo.com and the author of three books, including "Taming the Flame."
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