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Tandoori Chicken Naan Pizza

A fun spin on flavors of Tandoori chicken paired with my homemade Sweet and Spicy BBQ sauce with smoked Gouda and mozzarella finished with pickled onions!
5 from 1 vote
Print Recipe
Prep Time 5 mins
Cook Time 13 mins
Total Time 18 mins
Course Lunch
Cuisine Fusion

Ingredients
  

  • 2 naan breads standard size
  • 4 tbsp homemade tamarind BBQ sauce, divided or store-bought
  • 1/2 cup tandoori chicken, cut in cubes or shredded
  • 4 tbsp smoked Gouda, divided
  • 4 tbsp mozzarella, shredded, divided
  • pickled onions (see recipe below) for garnishing
  • tandoori twist for sprinkling
  • lime juice, squeeze optional

Quick Pickled Onions

  • 2 1 onion, thinly sliced
  • 1/2 cup water
  • 1/2 cup rice vinegar or apple cider vinegar
  • 2 tbsp maple syrup, honey, or sugar
  • 1.5 tsp kosher salt
  • 4 tsp whole spices such as: coriander seeds, celery, cumin, whole peppercorns, fennel, caraway, allspice
  • 1 bay leave

Instructions
 

  • Pre-heat oven at 425 degrees Fahrenheit. Brush the BBQ sauce evenly on the naan bread followed by tandoori chicken layered with Gouda and mozzarella cheeses finished with pickled onions with a sprinkle of garam masala or cumin.
  • Bake for 8 minutes on pizza stone or baking sheet. Sprinkle cilantro and add a fresh squeeze of lime. Cut into 4 slices and enjoy!

Quick Pickled Onions

  • Place the onion along with the vinegar, water, salt, sweetener of choice and whole spices and any optional additions in a small pot on the stove and bring to a simmer. Simmer 1 minute, stirring.
  • Remove from the stove and let cool for at least 30 minutes prior to using. Place onions and liquid in a clean jar and store in the fridge if not using right away. This will last 2-3 weeks in the fridge.

Notes

  • Add in pineapple for added sweetness and flavor
  • Use store-bought BBQ sauce
Keyword appetizer, naan bread, quick meals, tandoori chicken