Tikka Masala Naan Pizza

Open the package of 1 cup of cherry tomatoes and pour them into a bowl, then halve them.

In a large bowl, combine 0.5 cup of yogurt, 1 teaspoon of minced ginger, 1 tablespoon of mustard oil, 0.5 teaspoon of red chili powder, 1 teaspoon of coriander powder, 1 teaspoon of cumin powder, 1 teaspoon of salt, and 0.5 teaspoon of dried fenugreek leaves. Whisk well to form a smooth marinade.

Add 400 grams of cubed tofu, 0.5 diced green bell pepper, 0.5 diced yellow bell pepper, and 1 cup of halved cherry tomatoes to the marinade. Mix thoroughly to coat all ingredients evenly.

In a separate small pan, combine 0.5 cup of pizza sauce, 0.5 teaspoon of red chili flakes, 0.5 teaspoon of cumin powder, 0.25 teaspoon of salt, 0.5 teaspoon of garam masala, and 1 teaspoon of dried fenugreek leaves. Whisk to combine the tikka sauce.

Place 1 piece of naan bread on a baking sheet. Spread 0.5 cup of the prepared tikka sauce evenly over the naan.

Sprinkle 0.25 cup of shredded mozzarella cheese over the sauce.

Spoon the marinated tofu and vegetable mixture over the cheese.

Garnish with 0.5 sliced jalapeño.

Bake the naan pizza in a preheated oven at 400°F (200°C) for approximately 10-15 minutes, or until the crust is golden and the cheese is melted and bubbly.

Once baked, garnish the pizza with 2 tablespoons of fresh chopped cilantro.