Tandoori Chicken Naan Pizza

I love food with flavor, herbs, and spices, and this one is FULL on flavor with a perfect spicy kick. It is so good! I made my own naan bread (as you can tell by the irregular shapes), but you can use purchased naan if you like. I forgot to buy mozzarella, so I made it with gruyere that I had. 

I found this recipe on Host the Toast, and knew that I had to make this right away. So glad I did! The ingredients list is a little long, but this is easy to make, and very worth it. 

Tandoori Chicken Naan Pizza

3 pieces naan bread
1/2 c. plain yogurt, plus more to top
Lemon zest for yogurt topping
Juice of 1 lemon
2 T. vegetable oil, plus more for brushing
4 cloves garlic, chopped
2 T. ginger
1 t. hot paprika
2 t. ground cumin
2 t. garam masala
1/2 t. cayenne pepper
2 lb. boneless skinless chicken thighs
2 T. tomato paste
1/2 red onion, sliced
1 cup mango, sliced
1 c. mozzarella, shredded
Mint, to garnish
Cilantro, to garnish
Plain yogurt

Combine the yogurt, lemon juice, oil, garlic, ginger, paprika, cumin, garam masala, and cayenne pepper in a food processor. Process until smooth.

Sprinkle the chicken thighs with salt and place in a freezer bag with half of the marinade, turning to coat well. Reserve the remaining half of the marinade in a separate container. Refrigerate all for 2 hours or overnight.

Preheat the grill to medium-high. Grill the chicken 5 minutes per side, or until it reaches 160° F. Remove from heat and chop chicken.

Brush the naan with oil. Mix the previously reserved marinade mixture with 2 tablespoons of tomato paste. Add additional yogurt to thin, if necessary, to give a spreadable consistency.

Spread the naan with the tomato-yogurt mixture. Top with red onion, chicken, mango, and mozzarella. Turn down the heat on the grill and place the naan pizzas on the grate, or put the naan pizzas on a shelf above the grill grate. Close the lid and grill until the cheese melts. Remove from heat.

Alternatively, preheat the oven to 400° F and cook pizzas on a cookie sheet or pizza stone.   

Mix the extra yogurt with lemon zest. Top the pizzas with mint leaves and cilantro, drizzle with yogurt, and serve.

Mushroom, Goat Cheese, and Herb Frittata

I made this frittata from Williams Sonoma for the first time for part of our Christmas breakfast. We liked it with the addition of creamy goat cheese and the herbs in the eggs. Next time, I'll chop the mushrooms bigger though. It was a delicious with our raspberry French toast bake. Sweet & savory Christmas breakfast. 

Mushroom, Goat Cheese, and Herb Frittata

4 T. extra-virgin olive oil

2 shallots, finely chopped

1 c. chopped mixed mushrooms

1 t. minced fresh thyme or 1/2 t. .thyme

1 t. minced fresh oregano or 1/2 t. dried oregano

1/4 t. crushed red pepper flakes

Salt, to taste

Ground pepper, to taste

10 large eggs

3 T. heavy cream

125 g. fresh goat cheese, crumbled

1/3 c. (45 g.) freshly grated Parmesan cheese

Preheat the broiler.

In a large oven-safe frying pan over medium-high heat, warm 1 tablespoon olive oil. Add the shallots, mushrooms, thyme, oregano, and crushed red pepper flakes. Season with salt and pepper to taste, and sauté, stirring often, until the shallots are soft and the mushrooms have released most of their liquid, about 5 to 7 minutes. Remove from the heat.

In a bowl, beat together the eggs, cream, 1/2 teaspoon salt and 4 or 5 grinds of pepper with a whisk until blended. Add the shallot-mushroom mixture and the goat cheese and set aside.

Rinse out the fry pan. Place it over medium-high heat, and warm the remaining 3 tablespoon olive oil. Pour in the egg mixture, spreading the vegetables in an even layer. As the eggs set around the edges of the pan, lift the edges of the frittata with a spatula and tilt the pan to allow the liquid egg in the center to run underneath. Cook until the eggs are firmly set along the edges but the center is still runny, about 10 to 15 minutes.

Sprinkle the Parmesan over the frittata and place under the broiler until the top is set and golden, about 2 minutes. Remove the pan from the broiler. Loosen the edges of the frittata and slide it onto a serving plate. Let cool for 15 minutes. Cut into wedges and serve warm or at room temperature.