Ultimate Chicken Tikka Masala Pizza
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It sounds gimmicky but tastes amazing. The smoky, lightly spiced creamy tomato sauce and turkey work really well with the fresh herb drizzle and the naans have more flavour and are lighter than a traditional store-bought pizza crust, soft in the middle and crispy where the edges are left uncovered. I highly recommend this.
Original Tikka Masala
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  • 1 pack of The Spice Tailor Flame Baked Naan, Plain or Garlic and Coriander flavours
  • 1 pack of The Spice Tailor Original Tikka Masala
  • 200g leftover turkey, cut into 2cm cubes or strips
  • Small fistful of finely sliced red onion

Creamy Herb Drizzle 

  • 2 tbsp sour cream
  • 10g fresh washed cilantro including stalks plus a little extra for garnishing the pizza
  • ½ clove garlic
  • 1 rounded tbsp thick Greek yogurt
  • Salt and lots of freshly ground black pepper to taste
  1. Heat the oven to 200°F (180°C/Gas Mark 6).
  2. Heat the two sauces from the pouches in a large non-stick frying pan until they come to a boil. Add the turkey and cook for 2 minutes or until heated through. Simmer gently until the sauce has thickened to a little thicker than double cream.
  3. Reserve the whole spices from the sachet for another cook. Take off the heat. Whizz together all the ingredients for the drizzle until it is smooth but you can still see flecks of the cilantro. Season to taste, adding lots of black pepper.
  4. Make your pizza - Quickly flash both sides of the naans under a tap of running water, avoiding the edges. Evenly spread the turkey sauce mix and onions over the naans leaving a 2.5cm border. Bake in the oven and bake for 2-3 minutes or until the naan is hot and soft.
  5. Drizzle over the herbed yogurt and serve.
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