This! It’s like butter chicken and chewy charred naan all in one bite.
We’re in Windsor this weekend, Mike going to the Indy on Belle Isle and W and I catching up with relatives and visiting places I haven’t been to for far too long. We ate Windsor pizza last night – it’ll be Pat & Hank’s tonight, but the night before we left we had this butter chicken pizza to use up some roast chicken, tomatoes, cream and cheese before leaving town.
I veered from the original recipe, not wanting to open more tomatoes (I had half a 28 oz can) but wanting to use the last of the salsa – it worked perfectly, adding some heat without using cayenne. You really could wing this, using leftover butter chicken (is there such a thing?) or your own recipe, then spread it on pizza dough and bake at high heat or grill with plenty of melty mozza.
Grilled Butter Chicken Pizza
2 Tbsp canola or olive oil
2 Tbsp butter
1 onion, halved & thinly sliced
4 garlic cloves, minced
1-2 tsp. grated fresh ginger
1 tbsp tomato paste
2 tsp garam masala
1/2 tsp ground cinnamon
1 14 oz (398 mL) can diced tomatoes
2 cups chopped cooked chicken
1/2 cup half & half or whipping cream
1 batch pizza dough
2 cups shredded Canadian Mozzarella cheese
2-3 green onions, chopped
chopped fresh cilantro (optional)
In a large heavy skillet, heat the oil and butter over medium-high heat. Add onion and cook, stirring often, for about 10 minutes or until golden. Add garlic, tomato paste, garam masala, ginger and cinnamon and cook, stirring constantly, for 1 minute. Stir in diced tomatoes, scraping any brown bits from the bottom of the pan; cook, stirring often for 5 to 10 minutes or until most of the liquid has been absorbed and sauce is thick. Whisk in cream until smooth and well combined; simmer for about 3 minutes or until slightly thickened. Stir in chicken. Remove from heat and set aside.
Preheat barbecue grill to medium heat.
On a lightly floured surface, stretch or roll dough into two thin rounds and bring them out to the grill on a cookie sheet or cutting board. Flip dough, oiled side down onto preheated grill. Grill, covered, for 3 to 6 minutes or until bubbles form on top and grill marked underneath without charring. Flip over; spread butter chicken evenly all over each pizza. Sprinkle with cheese and green onions. Slide back onto grill, cover and grill for 3 to 8 minutes or until the cheese is melted and bubbly and underside is browned. Sprinkle with cilantro before serving. Serves 6-8.