

Trade the traditional naan for a BONICI® pizza crust and you've got rich curry spice and fire-roasted chicken all wrapped up in a slice.
| Ingredient | Weight | Measure |
|---|---|---|
| BONICI® Pizza Crust Parbaked Die Cut Raised Edge Thin 12-inch (0210287000) | 9.50 oz | 1 each |
| Ingredient | Weight | Measure |
|---|---|---|
| Grilled chicken, shredded | 5 oz | 1 cup |
| Tikka masala sauce, prepared | 2.50 oz | 1/4 cup |
| Ingredient | Weight | Measure |
|---|---|---|
| Tikka masala sauce, prepared | 2.50 oz | 1/4 cup |
| Mozzarella cheese, shredded | 4 oz | 1 cup |
| Roasted red peppers, sliced, canned, drained | 2 oz | 1/4 cup |
| Red onion, sliced 1/2-inch thin | 1 oz | 1/4 cup |
| Ingredient | Weight | Measure |
|---|---|---|
| Cilantro, fresh, roughly chopped | ---Value Not Available | 2 Tbsp |
Thaw pizza crust covered, either at room temperature 10-15 minutes or refrigerated overnight.
Place crust onto well-greased pizza screen, a half sheet pan lined with parchment paper, or a pizza peel; set aside.
Combine grilled chicken with tikka masala sauce in a small bowl and toss to fully coat; set aside.
Add tikka masala sauce to the center of the pizza crust, then spread out evenly to the edges.
Top with 1/2 cup (2 oz) mozzarella cheese, roasted red peppers, and onions.
Add remaining 1/2 cup (2 oz) mozzarella cheese and top with Tikka Masala Chicken.
Bake as directed until cheese is bubbly and crust is golden brown.
| Bake | Temp | Time |
|---|---|---|
Impinger Oven |
450°F |
7-8 minutes |
Convection Oven* |
450°F |
6-8 minutes |
Deck Oven |
500°F |
9-11 minutes |
*Rotate pans baked in convection oven one-half turn (180°) after 3 minutes of baking.
Garnish with chopped cilantro; cut into 8 slices and serve immediately.
Serve with a drizzle of yogurt sauce.