Indian Pizza Recipe

Name: Indian Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup tandoori paste; 6 tablespoons plain yogurt; 2 skinless, boneless chicken breast halves; 6 tablespoons olive oil, divided; 4 pieces tandoori naan bread; 3 teaspoons spicy curry powder; 1 teaspoon ground turmeric; 1 yellow bell pepper, thinly sliced; 1 large red onion, thinly sliced; 4 (4 ounce) spreadable goat cheese; 1 tomato, thinly sliced; 4 ounces feta cheese

Servings: persons

1/2 cup tandoori paste
6 tablespoons plain yogurt
2 skinless, boneless chicken breast halves
6 tablespoons olive oil, divided
4 pieces tandoori naan bread
3 teaspoons spicy curry powder
1 teaspoon ground turmeric
1 yellow bell pepper, thinly sliced
1 large red onion, thinly sliced
4 (4 ounce) spreadable goat cheese
1 tomato, thinly sliced
4 ounces feta cheese

1
Whisk tandoori paste and yogurt together in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 8 hours or overnight.
2
Preheat oven to 400 degrees F (200 degrees C).
3
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Remove chicken from marinade, shake to remove any excess, and discard marinade. Cook chicken breasts in hot oil, turning occasionally, until no longer pink in the center and the juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from skillet and shred using two forks.
4
Brush each piece of naan with about 1 teaspoon olive oil and sprinkle a pinch of curry powder over each; arrange naan on a baking sheet.
5
Bake naan in the preheated oven until toasted and fragrant, about 5 minutes.
6
Heat remaining 1/4 olive oil in a skillet over medium-high heat. Cook and stir yellow pepper, onion, 2 teaspoons curry powder, and turmeric in hot oil until vegetables soften, 5 to 7 minutes.
7
Spread goat cheese onto each naan piece. Sprinkle more curry powder over the goat cheese. Top with shredded chicken, pepper mixture, tomato, and feta cheese. Sprinkle a pinch of curry powder over the top.
8
Bake in the oven until feta is soft, about 20 minutes.

837

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup tandoori paste, 6 tablespoons plain yogurt, 2 skinless, boneless chicken breast halves, 6 tablespoons olive oil, divided, and more.

Yes, Indian Pizza falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Indian Pizza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions