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
Delicata squash, cut lengthwise remove seeds and sliced into ½ inch half-moons
15 oz. can chickpeas, drained and rinsed
small to medium sized plain Naan
jalapeño pepper, sliced thin
red onion, sliced thin
Cowgirl Creamery Cottage Cheese
Cilantro or basil, for garnish
In This Recipe
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.
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.
Place the Naan pizzas back in the oven and bake until, naan is a little toasty on the sides, about 6-8 minutes.
To serve, dollop the cottage cheese over the top of the pizzas and garnish with cilantro or basil leaves.