One Pan Kosher Chicken Tikka Pizza With Naan Crust

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I’ve been making this fusion pizza for a few years now, and it started completely by accident. I had leftover chicken tikka from dinner the night before and some store-bought naan that was about to go stale. Instead of letting either go to waste, I decided to see what would happen if I turned them into a pizza. The results were so good that it’s become a regular in our rotation.

The genius of this recipe is that everything happens in one pan, which means less cleanup and more even cooking. You start by crisping up the naan directly in a cast iron skillet or heavy oven-safe pan. This gives you that perfect balance of crispy bottom and slightly chewy texture that makes naan such a great pizza base. The chicken tikka gets mixed with some additional spices and a bit of oil, then spread right over the naan along with red onions and bell peppers.

Why Naan Makes the Perfect Pizza Crust

What really makes this work is keeping the dairy completely separate since this is a meat pizza. Instead of traditional mozzarella, I use a drizzle of tahini mixed with lemon juice and garlic that gets added after baking. It provides that creamy element you want in pizza without breaking kosher rules. The whole thing finishes with fresh cilantro and a squeeze of lime.

Keeping It Kosher Without Sacrificing Flavor

This pizza is perfect for weeknight dinners when you want something special but don’t have tons of time. It also works great for casual entertaining since people always get excited about fusion food that actually tastes good. Serve it with a simple cucumber salad or some pickled vegetables to cut through the richness.

One Pan Kosher Chicken Tikka Pizza With Naan Crust - Fusion recipe
I've been making this fusion pizza for a few years now, and it started completely by accident. I had leftover chicken tikka from dinner the night before and some store-bought naan that was about to go stale. Instead of letting either go to waste, I decided to see what would happen if I turned them into a pizza. The results were so good that it's become a regular in our rotation. The genius of this recipe is that everything happens in one pan, which means less cleanup and more even cooking. You start by crisping up the naan directly in a cast iron skillet or heavy oven-safe pan. This gives you that perfect balance of crispy bottom and slightly chewy texture that makes naan such a great pizza base. The chicken tikka gets mixed with some additional spices and a bit of oil, then spread right over the naan along with red onions and bell peppers. What really makes this work is keeping the dairy completely separate since this is a meat pizza. Instead of traditional mozzarella, I use a drizzle of tahini mixed with lemon juice and garlic that gets added after baking. It provides that creamy element you want in pizza without breaking kosher rules. The whole thing finishes with fresh cilantro and a squeeze of lime. This pizza is perfect for weeknight dinners when you want something special but don't have tons of time. It also works great for casual entertaining since people always get excited about fusion food that actually tastes good. Serve it with a simple cucumber salad or some pickled vegetables to cut through the richness.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Fusion, Indian, Mediterranean
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Pizza
  • 2 large naan breads store-bought or homemade
  • 1.5 cups cooked chicken tikka cut into bite-sized pieces
  • 1 medium red onion thinly sliced
  • 1 medium bell pepper any color, sliced
  • 2 tablespoons olive oil divided
  • 1 teaspoon garam masala
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper optional, for heat
For the Tahini Drizzle
  • 3 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic minced
  • 2 tablespoons warm water more as needed
  • 1/4 teaspoon kosher salt
For Serving
  • 1/4 cup fresh cilantro roughly chopped
  • 1 lime cut into wedges
  • 2 tablespoons red onion finely diced for garnish

Method
 

Preparation
  1. Preheat your oven to 450°F (232°C). Heat a 12-inch cast iron skillet or heavy oven-safe pan over medium-high heat.
  2. Make the tahini drizzle by whisking together tahini, lemon juice, minced garlic, and salt in a small bowl. Add warm water gradually until you reach a drizzling consistency. Set aside.
  3. In a medium bowl, toss the chicken tikka pieces with 1 tablespoon olive oil, garam masala, paprika, and cayenne if using. Mix well to coat.
Assembly and Cooking
  1. Brush the remaining 1 tablespoon olive oil in the hot skillet. Place the naan breads in the pan, overlapping slightly if needed to fit. Cook for 2-3 minutes until the bottom starts to crisp and golden.
  2. Remove the pan from heat. Distribute the seasoned chicken tikka evenly over the naan, followed by the sliced red onion and bell pepper.
  3. Transfer the skillet to the preheated oven and bake for 8-10 minutes, until the vegetables are slightly softened and the edges of the naan are golden and crispy.
  4. Remove from oven and immediately drizzle with the tahini sauce. Sprinkle with fresh cilantro and diced red onion.
  5. Cut into wedges and serve hot with lime wedges on the side for squeezing over individual portions.

Notes

If you don't have leftover chicken tikka, you can quickly make some by seasoning 1 pound of diced chicken breast with tikka masala spice blend and cooking in a skillet until done. The tahini drizzle can be made up to 3 days ahead and stored in the refrigerator. This recipe works best in a cast iron skillet for optimal crisping, but any oven-safe pan will do. Leftover pizza can be reheated in a dry skillet over medium heat for 2-3 minutes to recrisp the bottom.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 22g 28%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 890mg 39%
Dietary Fiber 3g 11%
Total Sugars 8g
Protein 35g 70%
*Percent Daily Values are based on a 2,000 calorie diet.
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