Tandoori Chicken Pizza Recipe
This Tandoori Chicken Pizza is the perfect blend of east and west. We’re talking a perfectly chewy crust made from scratch, tandoori chicken chunks, and lots of cheese of course!
For the Dough
- 1 1/3 cups warm water between 100-110F, 38-43C
- 2 1/4 teaspoons instant yeast dry active yeast is fine too
- 1 tablespoon granulated sugar
- 2 tablespoons olive oil or any neutral flavour oil is fine
- 3/4 teaspoon oil
- 3 1/2 cups all purpose flour
For the Tandoori Chicken
- 450 grams chicken breast cut into small pieces
- 2 tablespoons yogurt
- 1 tablespoon Shan Tandoori Masala powder
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons oil for cooking
For the Pizza
- Prepared crust
- 1/2 cup pizza sauce I use storebought
- Prepared tandoori chicken
- 2 cups cheese
- Additional toppings I used green & red bell peppers, sliced onions, and olives
For the Pizza Dough
Whisk the warm water, yeast and granulated sugar together in a bowl. Cover and let stand for about 5 minutes. Properly activated yeast looks foamy, and has completely dissolved in the water. Also preheat the oven to 150 F (66 C) and turn it off once fully preheated.
Add olive oil, salt, and flour to the bowl of a stand mixer (or any bowl if using hands to knead the dough). Now add the yeast, and beat on low for about 2 minutes or so. Continue kneading the dough on medium speed for at least 7-8 minutes until l a cohesive dough ball has formed. If the dough looks too sticky, add 1 tablespoon of flour at a time. But don’t add too much extra flour at a time. Poke your dough with a finger, if it bounces back slowly, your dough is ready to rise.
Light grease a large bowl, and transfer the dough to it. Roll it around with your hands, so the dough is covered with oil all around. Cover and place into the preheated oven (but turned off now) and leave the oven door open a little bit. The dough will take about 60-90 minutes to rise.
Once the dough has doubled in size, punch out the air and divide into two equal dough balls. If using both, roll out into 12 inch discs. If you want to use them for later you can place them covered in the fridge for up to 1 day or freeze for later use. The dough can be frozen up to 2 months.
Let the shaped dough rise for a few minutes before adding the toppings.
For the Tandoori Chicken
Mix all the ingredients (except for oil) together and marinate for at least 30 minutes or overnight in the fridge.
Add oil, and cook on medium high heat until the chicken is cooked through and the excess water has dried up.
Let cool slightly before adding to the pizza crust.
For the Tandoori Chicken Pizza
Preheat oven to 475 F (246 C) and lightly grease a baking sheet or a pizza pan.
Spread sauce on the pizza crust.
Now add a little bit of cheese.
Add the tandoori chicken and other toppings.
Add more cheese and finish with a little more of the toppings.
Place into the preheated oven and bake for about 12-15 minutes until the crust is golden brown and the cheesy has melted and is bubbly. Remove from oven, cut into slices and serve immediately.
Calories: 311kcal | Carbohydrates: 31g | Protein: 18g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 44mg | Sodium: 217mg | Potassium: 257mg | Fiber: 2g | Sugar: 2g | Vitamin A: 244IU | Vitamin C: 1mg | Calcium: 148mg | Iron: 2mg