chicken tandoori pizza

This tandoori chicken pizza is chunks of tender, tandoori marinated chicken and a few other simple toppings on a homemade pizza crust. This east meets west pizza is bursting with flavour.

Tandoori Chicken Pizza

bread flour

instant yeast

sugar

salt

olive oil

200 ml warm water ((¾ cup +1 tablespoon))

greek yoghurt

tandoori paste ((notes))

garlic

lime juice

chicken thighs, fat

mango chutney

red onion, sliced

red capsicum, sliced

mozzarella

Sea salt flakes

Coriander (cilantro for topping)

FOR THE DOUGH: Combine the flour, yeast, sugar and salt in a large mixing bowl. Give it a mix.

Make a well in the centre and add the oil and water. Give it a stir again until it's coming together into a dough, then turn it out onto a clean surface and knead for 10 minutes until smooth. It will start out a little sticky but it will begin to "dry out" a little the more you knead. Try not to add extra flour unless it's sticking all over your hands. You can also use a stand mixer with dough attachment to knead for 7-8 minutes.

Once the dough is smooth, add a little oil to a medium bowl and rub it a little. Drop in the dough, give it a flip so it has a coating of oil, then cover with plastic wrap and let it rise for about 1 hour or until doubled in size.

MARINATE THE CHICKEN: Combine the yoghurt, tandoori paste, lime juice and garlic in a large bowl. Add the chicken and mix well to combine, then place in the fridge to marinate.

PREHEAT THE OVEN to 240C / 475F / 220C fan forced. Place a pizza stone or cast iron pizza tray inside to heat while you prepare the pizza.

SHAPE THE PIZZA BASE: Once the dough has doubled. cut it in half and roll, pull or press it out to a 12 inch circle (10 inch if you like a thicker crust).

Transfer the dough to a sheet of baking paper and gently arrange it back into a circle.

If you want your crust a bit thicker, let it sit for another 15 minutes before topping to puff up a little.

Repeat with the second if you're baking both now or transfer the other piece of dough to a ziplock bag in the freezer for another time.

TOP THE PIZZA: Top each pizza base with ¼ cup of mango chutney and spread out. Follow with about ¾ cup of shredded mozzarella on each. Now scatter half the onion and capsicum over each.

Add the chicken (half on each pizza draped randomly around). Top each with the remaining mozzarella. Sprinkle over a little sea salt flakes.

Using the corner of the baking paper, drag it onto a flat baking tray or pizza peel.

Take the pizza tray out of the oven and, using the corner of the paper again, drag the pizza onto the hot tray.

Bake for Bake for 12-15 minutes until the crust is crispy and golden.

Top with fresh coriander leaves (cilantro) and serve immediately.

Please take a moment to rate this recipe. I really appreciate it and it helps me create more recipes.

Top 1 chicken tandoori pizza recipes from across the web

The most viewed chicken tandoori pizza recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Tandoori Chicken Pizza

Top 1 chicken tandoori pizza recipes from across the web

The most viewed chicken tandoori pizza recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tandoori Chicken Pizza

The most viewed chicken tandoori pizza recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine