(NC) Don’t settle for everyday marinara when saucing your next pizza. Here, we’ve topped a gluten-free cauliflower crust with a fiery curry sauce and tandoori-spiced chicken for an Indian-inspired pie.
“Cut into three bite-size portions to serve as a finger food,” suggests Michelle Pennock, executive chef for the PC test kitchen. “And garnish with fresh cilantro leaves for a restaurant-worthy finish.”
Chicken Tikka Masala Pizza
Prep time: 10 minutes
Cook time: 30 minutes
1 pkg (300 g) PC cauliflower pizza crust
2 boneless skinless chicken thighs
1 tsp (5 mL) tandoori spice blend
2 tsp (10 mL) olive oil
1 cup (250 mL) lightly packed baby spinach
1/3 cup (83 mL) tikka masala cooking sauce
¼ cup (60 mL) thinly sliced red onion
1 cup (250 mL) shredded mozzarella cheese
- Preheat oven to 450°F (230°C). Place crust, bottom (flat) side up, on wire rack set over baking sheet. Bake, flipping crust halfway through, until edges are golden, 20 to 24 minutes.
- Meanwhile, sprinkle chicken with tandoori spice. Heat oil in non-stick skillet over medium heat. Cook chicken, turning once, until golden and no longer pink inside; about 8 minutes. Transfer to cutting board; let cool enough to handle. Thinly slice into bite-size pieces.
- Wipe skillet clean; heat over medium heat. Cook spinach, stirring, until wilted and liquid has evaporated; about 2 minutes. Remove from heat.
- Spread sauce onto crust, leaving ½-inch (1 cm) edge uncovered. Arrange chicken, spinach, onion and cheese over top in even layers. Bake until bubbling and browned; 7 to 8 minutes. Let stand 2 minutes.
Chef’s tip: Baking the crust on a rack allows for maximum air circulation while also supporting the weight of the toppings – and avoiding any messy spills in the oven.
Nutritional information per serving: calories 210, fat 10 g (4.5 g of which is saturated), sodium 390 mg, carbohydrates 16 g, fibre 0 g, sugars 2 g, protein 11 g.