A great way to use leftovers. This recipe works well with naan, pita or flatbread. For the toppings the sky is the limit - anything that you have leftover can go as a topping0 And you do not even need pizza sauce.
Spread a good layer of the leftover vegetables, meats, beans on the naan, pita or flatbread. There is no need for pizza sauce. You already have the seasonings and sauces in the veggies, meats or beans.
Place the sliced cheese on top of the veggies, meats or beans.
Heat a heavy bottom pan and add some oil. Place the pizza on it and lower the heat. Cover and cook for about 5-10 minutes or until you see the cheese melted and the base is getting a golden brown color on the side. The base should become crispy.
Serve with your favorite fruit on the side. I have chopped mango here. My favorite fruit.
In a heavy bottom pan place the paneer in a single layer and cook until both side are golden brown. Set aside.
Wash the mixed greens and place in a pot on low heat to cook. Add the jalapeno, ginger and garlic paste. Cover and cook for about 15 minutes.
Tip: add the spinach at the very bottom. Spinach releases water so you will not have to add any extra water.
Blend the greens either in a blender or using a hand blender.
Add the milk and cook for about 5 minutes.
Add the marinara sauce and cook for another 10 minutes.
Add the seasonings: salt, red chiili powder and cumin powder.
To finish off add the clarified butter or regular butter.
Add the cooked paneer or chicken, meat, beans, tofu, re-hydrated soy chunks and serve with rice, naan, pita or roti.
Place all ingredients for the marinade in a container/freezer bag and marinate for 24 - 48 hours in the refrigerator.
If you wish you can also freeze the marinated meat. Marinated meats freeze very well – up 6 months
I used this tandoori paste for my marinade - You will need 1 sachet for this recipe
Making the gravy
Cook the marinated chicken for about 20 minutes or until almost done at 425 degrees. The cooking of the chicken will be completed in the final steps of the dish.
Chop 1 medium onion and stir fry with garlic – for about 5 minutes or until they appear soft. Add the diced tomato and cook for 5 – 7 minutes. Add the V-8 and tomato paste. Cook for another 5-7 minutes.
Place the entire mix in a blender and run on high speed. Strain this mixture through a soup strainer (this could be painful – I pour my mixture into the strainer and leave it for about 30 minutes, occasionally stirring it up).
After straining, return to fire and cook until the mixture boils. Add the cooked chicken.
Lower heat and simmer for about 20 minutes.
Season with some salt, red chilli powder if you like, 1 -1/2 tbsp sugar. Cook for another 5-10 minutes.
Now take 1 cup milk. Add this mix to the boiling gravy.
Add juice of 1 lemon and cumin powder. Cook for another 10 minutes and you are done.
Add the chopped green pepper tand fenugreek leaves towards the end.
Garnish with some fresh cilantro if you would like.
Enjoy rice or roti or pita or your favorite bread.
You can use the same recipe for marinating fish. The only difference will be that you will be using the fish masala.