Tuesday nights are always hard to plan for. You’re never quite sure if you’ll be working late, still have leftovers from Sunday night dinner or have the energy to prepare something complicated. As The Hot Plate continues to grow, I realize more and more that having simple weeknight meals is the real answer to a busy schedule. Looking for dinner options that use just a few ingredients make life easier. In this case, I like to call it my half homemade approach.

Half homemade are those great dinners that are easy to throw together because half the work is done. For this pizza, instead of prepping a butter chicken sauce from scratch, I saved myself time and money by picking up a premade butter chicken sauce. It’s a creamy and buttery Indian type sauce with stewed tomatoes, real cream and ginger. I knew I could make a delicious naan pizza using the rich and tasty butter chicken sauce.

This simple pizza really is a great weeknight meal! In 15 minutes you can have a mouth-watering dish loaded with shredded Mozzarella, red onions and chicken! Not only can this meal satisfy your dinner needs, it can be cut into smaller pieces for a great appetizer! And if you have leftover sauce you can freeze it (before the expiration date) and thaw it for another weeknight fix later in the month. I love how easy this recipe is and how it has given me more time out of the kitchen to enjoy the rest of my evening!

*Calories per pizza: 580, Fat 28 grams, Cholesterol 42mg, Sodium 482.5, Carbs 70 grams, Fibre: 3 grams, Sugar 7.5 grams, Protein: 32.5 grams

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Serves 2

Ingredients
2 pieces naan
¼ cup Summer Fresh Butter Chicken Sauce
½ cup shredded Mozzarella cheese
¼ cup sliced red onion
1 (3 ounce) cooked chicken breast, chopped
Fresh cilantro

Instructions
1. Preheat an oven to 425F. Arrange naan in a single layer on a baking sheet.
2. Spread Summer Fresh Butter Chicken Sauce on each piece of naan. Top with cheese, onion and chicken. Bake naan pizzas until golden and bubbly, 8-10 minutes.
3. Remove from the oven and top with fresh cilantro