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Be it a thin crust or thick, full of veggies or just cheesy, pizza is that one food that just never disappoints.
We bring you a not-so-basic pizza recipe with a twist of Tandoori naan and flavours that compliments it with Pride of India’s Tandoori Grill Masala.
1/3 cup yogurt
1 and 1/2 tbsp Tandoori paste
1/4 tspOrganic Cumin Seed Ground
1 tsp lemon juice
1 medium sweet potato
2 tsps olive oil
2 whole wheat naan breads
1/2 medium red pepper
1/4 medium red onion
1/4 cup crumbled goat cheese
In a bowl, stir the yogurt, Tandoori paste, cumin, Tandoori Grill Masala and lemon juice and refrigerate for 30 mins.
Preheat the oven to 375ºF and line the baking sheet.
Peel the sweet potato and chop into cubes. Toss them with olive oil and bake for 25 mins.
Take the naan and spread the yogurt mix on it and lay on the toppings.
Bake it for 8-10 mins.
Serve and enjoy!
One can never get enough of a pizza and with this delicious and healthy twist, make it even more irresistible!
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Rice flour is an excellent choice, particularly for those who are gluten-sensitive or looking for a different texture. It lends a light, tender quality, making the crepes slightly crispier than those made with wheat flour. Rice flour also absorbs moisture well, ensuring that the batter spreads thinly and cooks evenly. This results in delicious crepes with unique, delicate texture.
