Savory Butter Chicken Pizza Food

BUTTER CHICKEN PIZZA

Steps:

• Turn the oven broiler to high. Heat a cast-iron skillet on the stove, over medium-high heat.
• Transfer pizza dough onto a floured surface. Gently press the pizza dough with your fingers into an 8-inch circle. Sprinkle some flour if needed to prevent stickiness.
• Once the skillet is hot, place the flattened dough onto the skillet. Stretch out the dough a bit more to let it spread over the entire skillet. Quickly add the butter chicken and spread evenly over the pizza crust. Place sliced red onions, tomato, fresh mozzarella cheese, and chopped parsley on top.
• Leave the pizza to cook on the skillet for 5 minutes or until the bottom of the crust starts to brown.
• Transfer the cast-iron skillet to the preheated broiler and cook for 3 minutes or until the crust is blistered and slightly charred. Keep your eye closely on the broil, because the intense heat can make pizza crust burn quite quickly.
• Remove the skillet and transfer the pizza onto a cutting board. Slice pizza into 4-6 pieces with a knife or pizza cutter and serve.

BUTTER CHICKEN PIZZA

Steps:

• Press BAKE, set the temperature to 400F, and allow your Gem to preheat.
• Cut a piece of parchment paper to fit inside the Gem. You will use this as a sling to get the pizza in and out of the Gem. Set this paper aside for now.
• While it heats, start assembling your pizzas.
• Mix the sriracha sauce into the butter chicken sauce.
• Lay the frozen naans on your cutting board. (I tried it with the brown side up and brown side down, it makes no difference.)
• Spread toppings in this order: Sauce, a little mozzarella, chicken, onions, peppers, feta, rest of the mozzarella, and finally, cilantro.
• Place the two naans on the parchment paper and place carefully into the hot Gem.
• Set the timer for 15 minutes and allow them to cook. When the cheese has melted, they are ready to pull out and enjoy!
• Preheat your oven to 400F.
• While it heats, start assembling your pizzas.
• Mix the sriracha sauce into the butter chicken sauce.
• Lay the frozen naans on your cutting board. (I tried it with the brown side up and brown side down, it makes no difference.)
• Spread toppings in this order: Sauce, a little mozzarella, chicken, onions, peppers, feta, rest of the mozzarella, and finally, cilantro.
• Place the two naans on a baking pan or preheated pizza stone, and place into the oven.
• Set the timer for 10 minutes and allow them to cook. If you like, you can broil for 2-3 minutes for a crisper cheese finish. When the cheese has melted, they are ready to pull out and enjoy!

SAVORY BUTTER CHICKEN PIZZA

Steps:

• Cut chicken into bite-sized pieces. Combine yogurt, ginger paste, garlic paste, garam masala, cumin, turmeric, chili powder, salt, and lemon juice for marinade in a large glass or ceramic bowl. Mix ingredients together, then add chicken and toss to combine. Cover the bowl and refrigerate for at least 30 minutes, or up to 24 hours.
• Heat butter for sauce in a saucepan over medium-high heat. Add sliced onions and cook until translucent, about 5 minutes. Add tomatoes, chicken stock, ginger paste, garlic paste, cumin, chili powder, fenugreek, coriander, salt, and jalapeno. Stir in heavy cream and garam masala. Reduce heat and let simmer.
• Meanwhile, remove chicken from marinade and cook in a grill pan over medium-high heat until about 75% done, 3 to 5 minutes, flipping halfway though.
• Use an immersion blender or electric blender to puree the sauce to desired consistency. Add chicken to the sauce and continue to simmer until chicken is cooked through and flavors have melded, about 10 more minutes.
• While sauce simmers, preheat the oven to 350 degrees F (175 degrees C). Drizzle naan breads with olive oil.
• Bake naan in the preheated oven for 15 minutes.
• While naan is baking, remove sauce from heat and let cool to room temperature.
• Remove naan from the oven and cover with a layer of butter sauce. Top with some of the paneer and jalapenos; add chunks of butter chicken, cilantro, and more paneer cheese. Reserve remaining paneer for topping after baking.
• Return to the oven and bake for 10 minutes. Remove and sprinkle with remaining paneer and cilantro. Serve.

SAVORY CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in a 9x13 inch baking dish. Season with ground black pepper to taste. Top each breast with a slice of cheese.
• Mix together the soup and milk and pour mixture over chicken. Sprinkle bread crumbs on top and drizzle with melted butter/margarine. Bake covered in the preheated oven for 30 minutes. Uncover and bake for another 20 minutes or until golden brown.

SPICY THAI CHICKEN PIZZA WITH PEANUT SAUCE

Steps:

• Preheat oven to 425°F; do not bake the Boboli yet.
• In a microwave safe bowl, add garlic, gingerroot, peanut butter, honey, vinegar, soy sauce and pepper flakes. Microwave until peanut butter is melted (about 1 minute). Mix well with a whisk.
• Take pre-baked pizza crust out of the package and top with peanut sauce, cheese, bell pepper and cooked chicken. Bake for 5 minutes or until cheese is melted.
• Meanwhile, prepare other vegetables.
• Remove crust from oven and top with remaining vegetables, peanuts and cilantro.
• Cut and serve immediately while the crust is still hot! Enjoy!