Chicken Tandoori Naan-Zzas

Whole-wheat naan (Indian flatbread) makes a great base for miniature pizzas. Indian jarred Tikka Masala sauce (look for a low-sodium brand like Maia Kaimal) makes a delicious substitute for pizza sauce and rotisserie chicken breast adds protein in this super-simple recipe that’s ready in just 15 minutes.

under 20 mins
lunch dinner

Ingredients for servings

    Chicken Tandoori Naan-zzas

  • 4 whole-wheat naan breads Whole Foods Market brand

  • 0.5 cup Tikka Masala Indian Simmer Sauce Maia Kaimal is the lowest sodium

  • 1 rotisserie chicken breast skin discarded, chopped

  • 1 medium tomato chopped

  • 0.5 cup part-skim mozzarella grated

  • 0.25 cup plain greek yogurt

  • 0.25 cup cucumber chopped

  • Sea salt to taste

  • 1 pinch cayenne pepper

  • 2 tbsp cliantro chopped


  • Preheat oven to 425°F (218°C). Place the breads on a baking sheet. Spread 2 tablespoons of simmer sauce on each bread.

  • Place the chicken and tomatoes evenly over the breads and then sprinkle with cheese. Bake until the bread is crisp on the edges and the cheese is bubbly, 10 minutes.

  • While the naans are baking, make the yogurt sauce. In a small bowl, combine the yogurt, cucumber, salt and cayenne pepper.

  • Remove from oven and drizzle 2 tablespoons of yogurt mixture over each naan-zza. Sprinkle cilantro evenly and cut each naan into 4 pieces and serve.

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