Perfect for Two Butter Chicken Pizza

Prep Time 20 MIN

Cook Time 20 MIN

Serves 2

Ingredients :

  • 1 pouch (160 mL) VH® Butter Chicken Sauce
  • 1/4 cup (60 mL) plain yogurt
  • 1/2 tsp (2 mL) minced garlic
  • Pinch salt
  • 1 boneless skinless chicken breast, cut into bite-sized pieces
  • PAM® Cooking Spray
  • 2 8-inch Na’an breads (or 2 8-inch Greek style pitas)
  • 3/4 cup (175 mL) shredded pizza cheese, divided
  • 1/3 cup (75 mL) spinach
  • 1/4 cup (60 mL) sliced red onion
  • 10 cherry tomatoes, cut in half

Directions :

  1. Pre-heat oven to 425°F (220°C). Stir together VH® Butter Chicken Sauce, yogurt, garlic and salt.
  2. Mix 3 tbsp (45 mL) of the yogurt sauce with chicken pieces; set aside remaining yogurt sauce. Cover and marinate chicken for 15 minutes.
  3. Spray a small skillet with PAM® Original Cooking Spray; heat over medium heat. Add marinated chicken pieces; stir-fry until no longer pink inside; about 5 minutes.
  4. Spread reserved yogurt sauce over each Na’am bread. Sprinkle with ¼ cup (60 mL) of the cheese. Layer the spinach, onion, cherry tomatoes (cut side up), and cooked chicken. Top with the remaining 1/2 cup (125 mL) of cheese.
  5. Bake Na’an on a foil lined baking sheet for 10 to 12 minutes or until cheese is melted and bubbling. Remove from the oven and let sit for 2 minutes before serving.

Now you don’t have to choose between Butter Chicken and pizza! No, it’s not Italian, but who said pizza couldn’t be Indian once in a while!

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