Everyone in our house loves pizza. But our pizza likes are as individual as our personalities. Hubs is meat & mushrooms and doesn’t stray far from it. Kids vary between ham/pineapple, pepperoni with a few veggies or olives thrown on depending on their mood & the alignment of the sun, moon & the stars. Me I prefer mostly veggie style pizzas with a variety of ingredients including chicken. I also love to experiment and try new variations. So we tend to make pizza more often than we order them in as this enables us to make our pizzas to our individual tastes.
With pizza on the lunch agenda this week I decided to jump the gun after trying some delicious Tandoori Naan Bread last night and have pizza for lunch today. Inspiration Struck. The Tandoori Naan bread has Tandoori (curry) spices in the bread and it is seriously delicious.
I calorie counted this more for curiousity sake, not because I am calore counting. It comes in under 500 calories for the entire pizza….if you can finish it that is.
For those wondering about the Naan bread, here in Calgary I purchased it at the Co-op Grocery Store. Remember when you make pizzas you do not have to use just pizza sauce…instead try tomato, BBQ, pesto…..experimentation is the name of the game.
Tandoori Chicken Naan Pizza
1 piece Tandoori Naan bread
1 tbsp mango chutney
1/4-1/2 cup leftover roast chicken, shredded or cut up
1/3 cup grated pizza cheese or straight mozzarella
1/4 of a pepper (yellow, red, orange), sliced or diced
Handful of cilantro, torn
Spread your mango chutney all over your naan bread. If you need more use more but your calorie count goes up 40 calories per tbsp of mango chutney used.
Next layer on your chicken and peppers. You can sprinkle on some cilantro and then add your cheese.
Broil in oven for about 2-3 minutes or until cheese melted and bubbling. I bake mine on a pizza stone but a cookie sheet or pizza pan works just as well.
Remove from oven, let sit for a few minutes before slicing. Since I love cilantro I add fresh on top. If you do not like cilantro, flat leaf parsley will work too.
Hmmm…next time I may sprinkle on some spanish/purple onions.