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Tikka masala as the pizza base sauce, topped with melted mozzarella, paneer or chicken, red onion and fresh coriander. Better than any takeaway and ready in 15 minutes.
Prep: 5 mins | Cook: 15 mins | Total: 15 mins
Serves 2
1 pouch Holy Cow! Delhi Tikka Masala,
2 large plain naans,
150g mozzarella, torn,
150g paneer, cubed (or cooked chicken breast),
1/2 red onion, finely sliced,
Small bunch fresh coriander
Chilli flakes to taste
1. Heat the oven: Preheat the oven to 220°C / 200°C fan / Gas 7. Place the naans on a baking tray.
2. Spread the sauce: Spoon Holy Cow! Delhi Tikka Masala generously over each naan, spreading to the edges.
3. Add toppings: Scatter over the paneer or chicken, sliced red onion and torn mozzarella.
4. Bake: Bake for 8-10 minutes until the mozzarella is melted and bubbling and the naan edges are golden.
5. Finish and serve: Remove from the oven, scatter with fresh coriander and chilli flakes. Slice and serve immediately.
Tip: Use the sauce straight from the pouch as the base - no pre-cooking needed. Works brilliantly with leftover roast chicken.
