I was a pretty picky pizza eater growing up.
And when I say picky, I mean in the literal sense. Like I would actually spend five minutes picking ingredients I didn’t like off of our family pizza. Mushrooms, onions, or heaven-forbid green peppers — they all had to go. These days however, while my stomach still doesn’t agree with green peppers, I’ll put just about anything on pizza. Figs, mushrooms, pears, arugula, broccoli, proscuitto, avocado, corn — there is no limit to what I’ll try.
Lately my favorite kinds of pizza have been ethnic pizzas. It all started one year ago, when my husband had a taco pizza on our honeymoon in the Caribbean. When the server brought out his food, I couldn’t believe what I saw. I tried to find a picture of it for you to share today, but my search was not a success so I’ll try describing it instead. Imagine beans, beef, peppers, onions, tomatoes and olives smothered in Mexican cheese and drizzled with a perfect spiral of avocado sauce and a spicy aioli. In the words of my husband, it’s arguably the best pizza he’s ever had.
I haven’t tried to re-create this taco pizza yet, but it’s on my kitchen to-do list. For now, I’ve been enjoying making Asian and Indian-inspired pizzas. Of all of the pizzas I’ve made in the last year, I’m not kidding when I say: GUYS. This Chicken Tikka Masala Pizza is seriously THE BEST PIZZA I’VE MADE.
The best part about this pizza is undeniably the sauce, which is made by the fabulous folks over at Saffron Road Foods. I’ve had my share of pre-made Tikka Masala sauces and believe me when I say Saffron Road’s sauce is the gold standard. It tastes like it was made fresh in a restaurant!
Depending on how saucy you like your pizza, you can adjust how much you use for the recipe. Between the Mr. and I, we used almost the whole packet!
P.S. Aren’t those purple peppers just beautiful?! I jumped for joy when I saw them at the St. Paul Farmers Market last weekend.
This is a sponsored post, written by me, and created in partnership with Saffron Road Foods. All opinions expressed are straight from the heart.
- 1 store-bought pizza crust (12 in.) or 2 personal pizza crusts (7 in.)
- 1 boneless, skinless chicken breast
- 1 teaspoon garlic pepper seasoning
- 1 tablespoon olive oil
- 1/2 onion, thinly sliced
- 1 bell pepper, sliced
- 1-1 1/2 cups mozzarella cheese
- 1 packet [url href=”http://saffronroadfood.com/our-products/tikka-masala-simmer-sauce/” target=”_blank”]Saffron Road[/url] Tikka Masala Simmer Sauce
- Season the chicken with garlic pepper. Heat the grill to medium-high heat and grill the chicken for about 3-4 minutes, then flip and grill for another 3-4 minutes until done. Remove meat from grill and set aside.
- Heat the olive oil in a large skillet over medium heat and saute the onion and bell pepper until fragrant, about three minutes.
- Pre-heat the oven to 425˚ F. Place the crust on a pizza pan and spread the sauce evenly on the crust. Arrange the chicken on top of the sauce and top with the sliced onions, peppers and cheese.
- Bake the pizza for 10 minutes, or until crust and cheese is slightly golden.