This Tandoori Chicken Pizza is made from scratch and loaded with intense flavor in every bite!
Course Main Course
Cuisine Indian, Italian, Pakistani
Prep Time 2hours
Cook Time 20minutes
Total Time 2hours20minutes
For the Tandoori Chicken Topping
1chicken breastaround 300-400 grams cut into thin, small bite-sized pieces
1/2tbspfreshly squeezed lemon juice
1/2tbspcrushed garlic or paste
1/2tbspcrushed ginger or paste
1tbspneutral oil such as canola or grapeseed
1tbspor less, depending on spice level tandoori masala powder
various spice powderssuch as cumin, coriander, red chili, turmeric, and black pepper powder, to taste
For the Crust
2 ½cupsbread flouror unbleached all-purpose flour
1standard packet active dry yeast2 ¼ tsp
For the Sauce
2-3garlic clovesabout 1 tsp, crushed
4medium fresh tomatoes350-450 grams
1small carrot50-70 grams, peeled
1small green chili pepperI use Serrano
1small onion140 - 170 grams
1whole bay leaf
1tspsaltor to taste
1/2tspdried Italian seasoning or basil
various spice powders such as cumin powder, black pepper powder, red chili flakes, or more tandoori masala powder, to taste
For the Pizza
Prepared tandoori chicken
2cups8 oz or 227 grams quality mozzarella cheese or a blend of mozzarella and preferred cheese
Additional toppings such as red bell peppersgreen bell peppers and red onions, sliced
Tandoori Chicken Topping
Marinate the chicken in all of the ingredients for at least 30 minutes, up to overnight.
Preheat your oven broiler to high and set the oven rack to the top. Place the chicken pieces in an even layer in an oven-safe pan, and broil for about 5-7 minutes, turning the chicken pieces every couple of minutes to encourage even browning and a tandoor-like (but not burnt) finish. Cover and set aside.
Combine the warm water, yeast and sugar in a small bowl. Stir once and set aside for about 5-10 minutes or until foamy. It must be foamy! If not, something went wrong (i.e. water temperature, old yeast, etc.).
In a stand mixture with a dough attachment, add the flour, salt and olive oil. Start the mixer, and then slowly add in the water/yeast mixture. Knead the dough until it is smooth and elastic, adding a bit of water, if necessary. (You may also knead the dough by hand for about 8-10 minutes instead of using a stand mixer.)
Tightly cover the bowl with plastic wrap and set aside in a warm, draft-free place to rise for an hour or so or until dough doubles in size.
Once it has risen, punch it down, knead it a little and then place it on a lightly floured surface. Use a rolling pin to roll it out about 15 inches. Push the dough at the ends so that it’s slightly thicker on the rim. Use a knife to make small slits on the base to help it bake evenly. Cover the crust with a kitchen towel or plastic wrap while you prepare the toppings.
Blend the tomatoes, carrot, onion, and green chili in a food processor until smooth.
Heat olive oil in a pan over medium heat. Add the garlic and sauté it for about 20-30 seconds, until the raw smell subsides and it begins to brown. Add the tomato mixture and the rest of the ingredients and sauté this mixture, stirring frequently, until well cooked, about 30 minutes. You may need to add water to make sure it’s well cooked and to make it the desired consistency. Remove bay leaf.
Steps and Assembly
Marinate the chicken as per instructions.
Prepare the pizza dough and set it aside to rise. Take the chicken out of the fridge to let it come to room temperature. While you wait, prepare the pizza sauce, then broil the chicken, cover and set aside.
Preheat your oven to 450°F (230°C). When the dough has risen, follow the instructions to roll it out. Cover it and chop up the vegetable toppings.
Place the pizza base on a greased baking tray. Spread the tomato sauce evenly over the pizza. Top with cheese, chicken, and toppings.
Bake for about 15-17 minutes, until the crust has baked and the cheese has melted. I like to broil it again for a couple of minutes to further amp up the “tandoor” factor. Serve hot. To maintain the texture of the crust, this pizza is best reheated in an oven instead of a microwave.