Tikka Masala Naan Pizza With Roasted Squash and Chickpeas

This recipe with roasted squash and chickpeas uses naan as a base and is absolutely amazing. It gets polished off as soon as it comes out of the oven, so much so that I have to warn people that it’s hot so they don’t burn their tongues!

Prep time: 10 minutes
Cook time: 15 minutes
Inactive time: 25 minutes
Difficulty: Easy
Serves: 4 

Ingredients

1 jar Masala Mama Tikka Masala Simmer Sauce
1 Delicata squash, cut lengthwise to remove seeds and sliced into ½ inch half-moons
1 15 oz. can chickpeas, drained and rinsed
3 tablespoons olive oil
1½ teaspoons ground cumin
4 plain Naan (small to medium sized)
½ jalapeño pepper, sliced thin
¼ cup red onion, sliced thin
½ cup Cottage Cheese*
Cilantro or basil**, for garnish 

Directions

1. Preheat oven to 425 °F. On a large lined baking sheet arrange the delicata squash and chickpeas in a single layer. Drizzle with olive oil and sprinkle with cumin, salt and pepper and roast for 20-30 minutes or until the squash is tender and the chickpeas have started to turn golden brown.

2. Lay out Naan on a separate lined baking sheet and brush lightly with olive oil. Top each Naan with Tikka Masala Sauce and layer with roasted squash and chickpeas, sliced jalapeños and red onion.

3. Place the Naan pizzas back in the oven and bake until, naan is a little toasty on the sides, about 6-8 minutes.

4. To serve, dollop the cottage cheese over the top of the pizzas and garnish with cilantro or basil leaves. 

*We love Cowgirl Creamery Clabbered Cottage Cheese

**If you have some sage handy, layer it on the pizza before putting it in the oven.

Note: If using frozen naan, warm the naan in the oven for about 3-4 minutes before putting on the toppings.