I am quite certain this pizza is neither Indian nor Italian and potentially an insult to both food cultures!!! But oh boy we love it – it is a lovely indulgent treat and you can add or omit anything else you think would make it even better.
It also is quite a lazy dish, so that is good at the end of the day – in our house this is a “grown up” pizza the kids are not so keen so they have their Hawaiian. This recipe is for two large pizzas, halve the quantities if only making one – however I use a whole can of curry sauce for this recipe so store the remainder of the can if only making one – alternatively wrap second uncooked pizza well in plastic wrap and freeze.
2 Large Chicken Breasts, diced or sliced
2 Romano’s Extra Thin & Crispy Pizza Bases
1 can Creamy Butter Chicken Curry Sauce
8-10 Button Mushrooms
Philadelphia Cream Cheese
Grated Tasty Cheese
Dried Mixed Herbs
I haven’t put all the quantities above as it is up to your taste – I make it up as I go along – you might like more or less cheese, more or less cashews – a sprinkle or a dash is the quantities used 😉
In a frying pan brown the diced chicken pieces in a little oil or cooking spray. While this is cooking, spread some of the Curry Sauce over the pizza bases.
Clean & slice the button mushrooms and cover entire pizza bases.
Once the chicken is almost cooked through add the remainder of the curry sauce to the chicken and leave to simmer until sauce reduced down.
Spread the curry chicken over the pizza, add small amounts of cream cheese blobs over pizza, sprinkle cashew nuts as per your taste and top with grated cheese & a dash of mixed herbs.
Bake at 220C for 13-15 minutes.
Serve with a lovely fresh garden salad (ha ha had to put that bit to qualify the amount of calories in this recipe!) and Enjoy! 🙂
PS – Can easily use any other curry sauce base you like! Satay is yum too…
Thanks for taking the time to read my recipe – lots of baking ideas too over here >>> so happy searching xo