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Two takeout meal favorites collide with this weeknight-easy pizza. Take pillowy naan and top it with gooey cheese and golden chicken. Drizzle everything with garlic yogurt, and dig in!
Contains: milk, wheat
What You Get
Turmeric marinated chicken (see note below)
Shredded mozzarella cheese
What You'll Need
Salt and freshly ground pepper
Chile flakes (optional)
Preheat the oven to 450°F. Line 2 sheet pans with parchment or foil and coat with vegetable oil.
Arrange the chicken on one of the prepared pans. Bake until the chicken is no longer pink at the center, about 15 minutes. Transfer the chicken to a cutting board to rest, 5 minutes. Slice the meat across the grain.
Meanwhile, slice half the red onion, reserving the rest for another use. Pick the cilantro leaves and toss the stems.
Place both pieces of naan on the second pan. Sprinkle each with mozzarella cheese. Scatter some of the sliced chicken and red onion on top. Season with salt and pepper. Bake until the cheese is melted and golden, 12 minutes.
Transfer the naan pizzas to a cutting board and cut into wedges. Drizzle with some of the garlic yogurt and scatter cilantro leaves over the top. Sprinkle with chile flakes, if using, and serve warm.Note: The chicken may arrive frozen for freshness. Store in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.