Ingredients
Butter Chicken Pizza
- 2 each Kontos® 7" White Pocket-less Pita®
- 2 tbsp(s) Olive Oil
- 6 tbsp(s) Butter Chicken Sauce
- 0.25 cup(s) Mozzarella Cheese Shredded, Low-Moisture
- 4 oz. Grilled Chicken 1/4 in. Cubed
- 0.25 cup(s) Red Onions Thinly Sliced
- 2 tbsp(s) Kontos® 9% Milk Fat Greek Yogurt
- as needed Cilantro Fresh, Chopped
Butter Chicken Sauce
- 0.25 cup(s) Unsalted Butter
- 1.5 tbsp(s) Garam Masala
- 0.5 tsp(s) Garlic Powder
- 0.5 tsp(s) Onion Powder
- 2 cup(s) Tomato Sauce
- 1 cup(s) Heavy Cream
- to taste Kosher Salt
- to taste Ground Black Pepper
Instructions
Butter Chicken Pizza
- Pre-heat a convection oven to 450 Degrees F.
- Place pita bread on a sheet pan lined with parchment paper.
- Brush the top of each panini bread with 1 Tbsp(s) of olive oil.
- Spread the surface of each flatbread with 3 Tbsp(s) of butter sauce before topped with 2 oz. of grilled chicken, 2 Tbsp(s) of shredded mozzarella, and 2 Tbsp(s) of thinly sliced red onions.
- bake for 10 minutes or until crust is golden and cheese is bubbly.
- Drizzle each flatbread with 2 Tbsp(s) of Greek yogurt and finish with fresh minced cilantro.
- Cut each flatbread into 4 pieces before serving.
Butter Chicken Sauce
- Set a medium sauce pan over medium heat.
- Add butter and stir until melted before adding garam masala, garlic powder, and onion powder.
- While stirring frequently, toast the spices for 1-2 minutes or until fragrant.
- Add tomato sauce and heavy cream, Mix until well incorporated and sauce has a light red hue; Adjust seasoning with Kosher salt and ground black pepper.
- Bring the sauce to a boil and reduce to a simmer while stirring periodically; Allow sauce to simmer for 15 minutes and adjust seasoning with salt and pepper as needed.
- Allow sauce to cool completely, transfer into a container, cover and refrigerate until needed.
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