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Driven by a passion that borders on obsession that developed in me at a very young age I always knew I was going to be a chef.

Phone:      (864) 241.6689
E-mail:      veera@chefveera.com
Address:   Greenville, SC
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Chef Veera

Naan pizza mango chutney 2

Being Brave with Pizza Flavors

 

This recipe brings together the American concept of pizza with my love for Indian naan bread and mango chutney.

 

Chutneys are a spicy, sweet or savory condiment originating in India, usually made with fruit, spices, herbs and vinegar, and served with an array of dishes to provide balance or highlight a particular flavor profile. Here I use our Oil & Vinegar Mango & Spices Chutney along with some curry powder, yogurt and my favorite bread to replicate some childhood flavors in a simple, quick lunch, dinner or snack that you can make either in the oven (as I have here) or on the grill.

 

You can also BE BRAVE and play with the ingredients, using ricotta or crumbled queso fresco instead of mozzarella and adding other toppings like baby spinach if you like. Most importantly, it is a quick 30-minute dish that takes your taste buds to another part of the world!

 

Enjoy!

chef veera signature

 

Sweet & Spicy Naan Flatbread

 

Ingredients

 

2 cups rotisserie chicken or cooked turkey or chicken, shredded

½ cup plain yogurt, divided

1 teaspoon curry powder, divided

8 tablespoons O&V Mango Chutney, divided

4 naan flatbreads

2 scallions, thinly sliced (or ¼ cup thinly sliced red onion)

1 jalapeno pepper, thinly sliced (remove seeds to lower heat level)

½ red bell pepper, seeded, and cut into thin strips

1-2 multi-colored radishes, sliced thin

4 oz shredded mozzarella

2-3 tablespoons chopped fresh cilantro

 

Preparation

 

Preheat oven to 400 F. Arrange naan on a parchment lined baking sheet.

 

In a small bowl, combine the cooked, shredded meat, 4 tablespoons of yogurt, ½ teaspoon curry powder and 3 tablespoons of chutney. Mix well and set aside

 

In a separate bowl, combine the remaining yogurt, 5 tablespoons chutney, ½ teaspoon curry powder. Spread this mixture evenly over the 4 naans

 

Top each naan with a portion of the meat mixture. Then scatter scallion (or red onion), jalapeno, red pepper, radishes and mozzarella

 

Bake for 12 – 15 minutes until naan is crisp and cheese is melted.

Remove from oven and top with chopped cilantro and serve warm or at room temperature

 

 

Total time: 30 minutes. Active Time: 15 minutes

Serves 4

 

 

Notes

*This hand cooked, small batch made Mango Chutney has a wonderful blend of spies and pairs perfectly with this recipe as well as a condiment for a cheese platter or accompaniment to an Indian or Moroccan inspired curry or tagine. If you use a substitute, make sure your chutney has nice concentrated flavors as the yogurt will soften their intensity.

 

 

 

Categories: Appetizers, Snacks & Sides, Poultry, Cheese, Rotisserie Chicken, Greek Yogurt, Mango Chutney, Curry Powder, Naan, Flatbread, Pizza, Peppers, Jalapeno, Cilantro, Indian, Chutney, 30-Minute Meal,

 

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