(NC) Don’t settle for everyday marinara when saucing your next pizza. Here, we’ve topped a gluten-free cauliflower crust with a fiery curry sauce and tandoori-spiced chicken for an Indian-inspired pie.
“Cut into three bite-size portions to serve as a finger food,” suggests Michelle Pennock, executive chef for the PC test kitchen. “And garnish with fresh cilantro leaves for a restaurant-worthy finish.”
1 pkg PC cauliflower pizza crust
2 boneless skinless chicken thighs
1 tsp tandoori spice blend
2 tsp (10 mL) olive oil
1 cup (250 mL) lightly packed baby spinach
1/3 cup (83 mL) tikka masala cooking sauce
¼ cup thinly sliced red onion
1 cup (shredded mozzarella cheese
1. Preheat oven to 450°F (230°C). Place crust, bottom (flat) side up, on wire rack set over baking sheet.
Bake, flipping crust halfway through, until edges are golden, 20 to 24 minutes.
2. Meanwhile, sprinkle chicken with tandoori spice. Heat oil in non-stick skillet over medium heat. Cook chicken, turning once, until golden and no longer pink inside; about 8 minutes. Transfer to cutting board; let cool enough to handle. Thinly slice into bite-size pieces.
3. Wipe skillet clean; heat over medium heat. Cook spinach, stirring, until wilted and liquid has evaporated; about 2 minutes. Remove from heat.
4. Spread sauce onto crust, leaving ½-inch (1 cm) edge uncovered. Arrange chicken, spinach, onion and cheese over top in even layers. Bake until bubbling and browned; 7 to 8 minutes. Let stand 2 minutes.
Chef’s tip: Baking the crust on a rack allows for maximum air circulation while also supporting the weight of the toppings – and avoiding any messy spills in the oven.