The other night I made Naan to accompany my Saag Paneer. Not only was it easy to make and delicious, the recipe made so much naan I didn’t know what to do with all of it (not a bad problem to have). Naan is so good even Will Smith sings about it in “Gettin’ Jiggy Wit It.” So, what to do with a bunch of leftover naan? Make some Indian pizza of course! I would suggest making the naan the night before and using the leftovers for this dish. Don’t be intimidated by making bread (especially without a bread machine). If I can do it, you can.
Tikka Masala Naan Pizza
Naan
Tikka Masala Sauce
Slices of Mozzerella (I love paneer but didn’t think it would melt as well)
Cilantro for garnish
Naan Recipe (I got this recipe from AllRecipes.com)
Ingredients
1 (.25 oz) package active dry yeast
1 cup warm water
¼ cup white sugar
3 Tablespoons vanilla almond milk (this is just what I had and I think it added a slight sweetness but you can use regular if you’d like)
1 egg, beaten
2 teaspoons salt
4 ½ cups bread flour
2 teaspoons minced garlic
¼ cup butter, melted
What to do
In a large bowl, dissolve yeast in warm water. Let stand for about 10 minutes. Stir in sugar, milk, egg, and salt. Gradually add flour while mixing. Knead for 3-4 minutes on a lightly floured surface. Place dough in a well oiled bowl, cover with a damp cloth or paper towel, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
Punch down the dough (my favorite part, get that anger out) and knead in the garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on an oiled baking sheet. Cover with a towel, and allow it to rise until doubled in size, about 30 minutes.
Tikka Masala Sauce
Ingredients
2 Tablespoons butter
1 medium onion, sliced
1 jalapeno, finely diced
3 cloves garlic, crushed
1 28-oz can peeled tomatoes, diced
2 Tablespoons tomato paste
½ cup sour cream
½ cup light cream
1 Tablespoon fresh lemon juice
2 Tablespoons fresh ginger
1 Tablespoon garam masala
1 Tablespoon cumin
1 Tablespoon coriander
½ Tablespoon smoked paprika
½ Tablespoon cinnamon
1 teaspoon cayenne pepper
1 teaspoon salt
What to do
In a large pot or dutch oven, melt butter and sauté onion over medium heat for 5 minutes and then add jalapeno. Cook for 5 more minutes until onions are translucent. While this is cooking, in a bowl combine sour cream, light cream, lemon juice, ginger, and the rest of the spices. Set aside.
Add crushed garlic to pan with onions for about a minute. Turn heat to low and add diced tomatoes, tomato paste, and salt. Stir to incorporate, turn off stove. Pour tomato mixture into food processor and blend until smooth. Return to pot. Stir in the sour cream mixture and let simmer over low heat for 30 minutes.
Assemble Pizza
Preheat the broiler in your oven. Lay naan out on a baking sheet, top with the tikka masala sauce, and lay a few slices of mozzerella on top of each piece of naan. Place baking sheet on top rack in oven and broil for a few minutes. Check on it every minute or so to make sure it’s not burning. When the cheese is melting and bubbly, take it out of the oven, slice it up if you wish, and top with cilantro.