Leftover Turkey Tikka Masala Pizza

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Leftover Turkey Tikka Masala Pizza

SERVES 2

5 MINS PREP

COOKS IN 10 MINS

It sounds gimmicky but tastes amazing. The smoky, lightly spiced creamy tomato sauce and turkey work really well with the fresh herb drizzle and the naans have more flavour and are lighter than a traditional store-bought pizza crust, soft in the middle and crispy where the edges are left uncovered. I highly recommend this. If you don’t have naans, you can use premade pizza dough - or even make your own.

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Ingredients

1 pack of The Spice Tailor Original Tikka Masala
2 x naans or roll-out pizza dough
200g leftover turkey, cut into 2cm cubes or strips
Small fistful of finely sliced red onion

Creamy Herb Drizzle

2 tbsp. sour cream
10g fresh washed coriander including stalks plus a little extra for garnishing the pizza
1/2 clove garlic
1 rounded tbsp. thick Greek yoghurt
Salt and lots of freshly ground black pepper to taste

Method

Heat the oven to 200°C (Fan 180°C/Gas Mark 6).
Heat the two sauces from the pouches in a large non-stick frying pan until they come to a boil. Add the turkey and cook for 2 minutes or until heated through. Simmer gently until the sauce has thickened to a little thicker than double cream.
Reserve the whole spices from the sachet for another cook. Take off the heat.
Whizz together all the ingredients for the drizzle until it is smooth but you can still see flecks of the coriander. Season to taste, adding lots of black pepper.
Make your pizza - If using naans, quickly flash both sides of the naans under a tap of running water, avoiding the edges. Otherwise, roll out the premade pizza dough. Evenly spread the turkey sauce mix and onions over the naans or pizza base, leaving a 2.5cm border. If using the naans, bake in the oven for 2-3 minutes or until the naan is hot and soft. If using the premade pizza dough, follow the instructions on the pack.
Drizzle over the herbed yoghurt and serve.

Ingredients

1 pack of The Spice Tailor Original Tikka Masala
2 x naans or roll-out pizza dough
200g leftover turkey, cut into 2cm cubes or strips
Small fistful of finely sliced red onion

Creamy Herb Drizzle

2 tbsp. sour cream
10g fresh washed coriander including stalks plus a little extra for garnishing the pizza
1/2 clove garlic
1 rounded tbsp. thick Greek yoghurt
Salt and lots of freshly ground black pepper to taste

Method

Heat the oven to 200°C (Fan 180°C/Gas Mark 6).
Heat the two sauces from the pouches in a large non-stick frying pan until they come to a boil. Add the turkey and cook for 2 minutes or until heated through. Simmer gently until the sauce has thickened to a little thicker than double cream.
Reserve the whole spices from the sachet for another cook. Take off the heat.
Whizz together all the ingredients for the drizzle until it is smooth but you can still see flecks of the coriander. Season to taste, adding lots of black pepper.
Make your pizza - If using naans, quickly flash both sides of the naans under a tap of running water, avoiding the edges. Otherwise, roll out the premade pizza dough. Evenly spread the turkey sauce mix and onions over the naans or pizza base, leaving a 2.5cm border. If using the naans, bake in the oven for 2-3 minutes or until the naan is hot and soft. If using the premade pizza dough, follow the instructions on the pack.
Drizzle over the herbed yoghurt and serve.

Keep this recipe for later

EMAIL ME A PRINT COPY

MADE WITH OUR DELICIOUS

Original Tikka Masala

Britain’s favourite curry just got easy! Our deliciously creamy tomato-based sauce is delicately balanced and gently spiced. It is perfect with chicken, seafood, lamb, paneer or vegetables.

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