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Prep time
25 minutes
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Cook time
25 minutes
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Serves
4
Author Notes
Masala Mama’s delicious tomato-based Tikka Masala sauce is perfect as a pizza sauce. This recipe with roasted squash and chickpeas uses naan as a base and is absolutely amazing. It gets polished off as soon as it comes out of the oven, so much so that I have to warn people that it’s hot so they don’t burn their tongues! —MasalaMama
Ingredients
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1
jar Masala Mama Tikka Masala Simmer Sauce https://food52.com/shop...
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1
Delicata squash, cut lengthwise remove seeds and sliced into ½ inch half-moons
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1
15 oz. can chickpeas, drained and rinsed
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3 tablespoons
olive oil
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1½ teaspoons
ground cumin
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4
small to medium sized plain Naan
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½
jalapeño pepper, sliced thin
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¼ cups
red onion, sliced thin
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½ cups
Cowgirl Creamery Cottage Cheese
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Sage (optional)
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Cilantro or basil, for garnish
Directions
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Preheat oven to 425 °F. On a large lined baking sheet arrange the delicata squash and chickpeas in a single layer. Drizzle with olive oil and sprinkle with cumin, salt and pepper and roast for 20-30 minutes or until the squash is tender and the chickpeas have started to turn golden brown.
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Lay out Naan on a separate lined baking sheet and brush lightly with olive oil. Top each Naan with Tikka Masala Sauce and layer with roasted squash and chickpeas, sliced jalapeños and red onion. If you have some sage handy, layer it on top of the pizza.
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Place the Naan pizzas back in the oven and bake until, naan is a little toasty on the sides, about 6-8 minutes.
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To serve, dollop the cottage cheese over the top of the pizzas and garnish with cilantro or basil leaves.
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