Indian Turkey Naan Pizza
with cumin-roasted cauliflower
Personal pizzas made on top of pre-baked naan are always an easy win. They lend themselves to a wide variety of flavors and toppings, like this Indian version topped with spiced turkey and drizzled with cilantro sauce.
Smarts: Resist the urge to pile your pizzas high with toppings before baking as this can weigh them down and make them soggy. When it comes to pizza toppings, less is more!
Ingredients
- Jalapenos (opt) - 1 , chopped, seeds and pith removed if you'd like it to be less spicy
- Garlic - 1 clove , peeled
- Cilantro leaves - 1 cup
- Oil, olive - 3 Tbsp
- Lemon juice - 2 tsp
- Salt - 1/4 tsp
- Cauliflower - 1 lb , florets
- Oil, cooking - 1 Tbsp
- Cumin, ground - 2 tsp
- Red pepper flakes (opt) - 1/4 tsp
- Shallots - 2 cloves , chopped
- Curry powder, mild - 2 tsp
- Garam masala - 1 tsp + 1 tsp
- Garlic powder - 1/2 tsp
- Turmeric, ground (opt) - 1/2 tsp
- Salt - 1/2 tsp
- Chili powder - 1/4 tsp
- Turkey, ground - 1 lb
- Tomatoes - 1 , chopped
- Naan - 4 rounds (sub any flatbread or pizza crust)
- Oil, cooking - 1 Tbsp
- Baby spinach - 5 oz
- Lemon juice - 1 tsp
- Cheese, fresh mozzarella - 5 oz , thinly sliced (sub shredded mozzarella)
Prep
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Jalapenos / Garlic / Cauliflower / Shallots - (If prepping right before cooking, get oven heating first.) Prep as directed and store separately. (Can be done up to 5 days ahead)
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Make cilantro sauce - (Skip if made ahead for Monday) Combine jalapenos, garlic, cilantro leaves, olive oil, lemon juice (portion for sauce), and salt (portion for sauce). Blend with an immersion blender or standing blender until nearly smooth. Taste and season with some additional salt, if needed. (Can be done up to 5 days ahead)
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Make seasoning mix - Combine curry powder, first portion of garam masala, garlic powder, turmeric (if using), salt (portion for turkey), and chili powder. Store in an airtight container. (Can be done up to 5 days ahead)
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Season turkey - Combine ground turkey with seasoning mix and mix thoroughly with a fork. (Can be done 1 day ahead)
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Tomatoes - Prep as directed.
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Make
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Heat oven to 425F / 218C and set out two sheet pans.
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Brush the first sheet pan with some oil (use two sheet pans if all the naan won’t fit without overlapping). Place naan in a single layer on prepared sheet pan and bake for 5 minutes to crisp up (this will help keep them from getting soggy from the toppings).
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On the second sheet pan, toss cauliflower with cooking oil (portion for cauliflower), cumin, and red pepper flakes (if using). Season with some salt and pepper. Roast cauliflower until golden brown and tender, 18-20 minutes. Transfer finished cauliflower to a serving bowl and cover to keep warm.
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While cauliflower roasts, heat a large skillet or saute pan with cooking oil (portion for turkey) over medium heat. Add turkey to heated oil and saute until browned and cooked through, breaking it apart as it cooks. Fold in baby spinach and second portion of garam masala and continue cooking until spinach is just wilted, about 2 minutes more. Stir in lemon juice (portion for turkey). Taste and season with some salt and pepper if needed.
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Remove naan from the oven and spread cilantro sauce over the tops in a thin, even layer.
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Top naan with turkey and spinach, shallots, and cheese. Bake on the upper oven rack for 8-10 minutes or until the cheese is melted and bubbly and edges are golden brown. Remove from oven and top with chopped tomatoes. Allow to cool for 1-2 minutes before slicing.
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Serve naan pizzas with roasted cauliflower on the side. Enjoy!
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