Chicken Tikka Pizzas

Flavorful chicken tikka-style topping on whole-wheat naan for quick, Indian-inspired pizzas.

Prep Time 15

Cook Time 20

Total Time 35

Servings 4 servings

12 ounces chicken tenderloins
1/4 cup plain low-fat yogurt
2 teaspoons garam masala divided
cooking spray
3/4 teaspoon salt
1 14.5-ounce can unsalted petite diced tomatoes drained of some liquid, but not all
1 tablespoon olive oil
1 small yellow squash cut in half horizontally and thinly sliced
1 teaspoon grated fresh ginger
1/4 teaspoon ground coriander
1/4 teaspoon ground red pepper
2 large cloves garlic minced
2 tablespoons heavy whipping cream
4 whole-wheat naan pieces
1/3 cup thinly sliced red onion
4 ounces fresh part-skim mozzarella thinly sliced
2 tablespoons fresh cilantro leaves

Place the oven rack in the top position and preheat the broiler to high.
In a bowl, toss the chicken tenderloins with the yogurt and 1/2 teaspoon of the garam masala until evenly coated.
Line a baking sheet with foil and spray with cooking spray; arrange the chicken in a single layer, sprinkle with 1/4 teaspoon salt, and broil on the top rack 2–3 minutes per side until cooked through.
Meanwhile, heat the olive oil in a nonstick skillet over medium-high heat and add the sliced squash; sauté 2 minutes.
Add the remaining 1 1/2 teaspoons garam masala, grated ginger, ground red pepper, ground coriander, and minced garlic to the skillet and cook 1 minute until fragrant.
Stir in the drained diced tomatoes, simmer about 4 minutes until most liquid has evaporated, then stir in 2 tablespoons cream and 1/2 teaspoon salt and cook 1 more minute.
Cut the broiled chicken into bite-size pieces and add to the skillet; toss to coat the chicken in the sauce.
Place the naan on a baking sheet and broil 1 minute per side to warm and lightly toast.
Divide the chicken mixture evenly over the naan, top with sliced mozzarella and red onion, then broil 2 minutes until the cheese melts.
Sprinkle with fresh cilantro leaves and serve immediately.