Curry Twist Naan Pizza
Serves 2 | Crafted with Creamy Original Chao Block
- Make it Bold
- Make it Umami
ABOUT THE FLAVOR ORIGIN
These individual pizzas are a bold fusion of Italian and Indian flavors. The curry paste adds a rich complexity to the typical tomato sauce, while cilantro and lime keep it fresh. Add as much fresh chili as you dare to kick up the heat even more.
2 naan bread (about 8”)
½ cup tomato pizza sauce
2 tbsp. medium curry paste
½ cup Chao Block, Creamy Original, thinly sliced or shredded
6 cherry tomatoes, quartered
2 tbsp. fresh cilantro leaves
2 tbsp. fresh basil leaves, chopped
1 fresh habanero chili, finely sliced
2 wedges fresh lime, for squeezing
Preheat the oven to 400°F.
Place the naan bread directly on a baking sheet.
In a small bowl, stir together the tomato pizza sauce and the curry paste. Spread curried tomato sauce evenly over naan bread. Slice or shred the Chao Block, Creamy Original and layer the cheese over the curried tomato sauce. Scatter the cherry tomatoes over the Chao cheese.
Bake on the middle rack until the Chao is melted and the naan is golden, about 8 to 10 minutes. Slide naan onto a cutting board. Sprinkle with the fresh cilantro and basil. Top with habanero chili (as much as you dare), and a squeeze of lime. Cut into wedges and enjoy while hot.