I promised you the recipe for this Tandoori Chicken Pizza a long time ago. In fact, I promised this one on October 31, 2015, when I posted my BBQ Roast Beef Pizza. That was my fourth recipe on this blog, 101 posts ago. The point is, even after a year and a half, I always keep my promises. Wow, time flies when you’re blogging.
So you may have read all those eons ago in that post about my belief that “Friday Night = Pizza Night.” It’s not something that happens every Friday night any longer. Perhaps it was the sly remark, “pizza again, huh?” From my husband (who was totally kidding… I think) or from the many people who asked me on a Friday, “So, pizza tonight?” Maybe it’s because I blog about recipes that I’m always looking for new things to try. Whatever it was, pizza isn’t nearly as common on the Friday night party radar and appears as frequently in my kitchen as anything else. I still have feelings for him. On a Friday night, I still come home from work wanting a glass of wine and some friend-food-ish (yes, you heard it here). Pizza is still at the top of my list, but so are burgers and pasta (don’t tell my hips).
When it comes to pizza, I prefer to make it from scratch. Everything, including the pizza base (crust). I like my pizza crust to be thin, so making it myself allows me to control that. It’s also simple to make, as I’ve included in the recipe below. Nothing beats making your own, in my opinion.
This Tandoori Chicken Pizza starts with mango chutney on the bottom and juicy marinated tandoori chicken chunks on top (plus a little bell pepper, a little mushroom, a little onion, and a little cheese), but it still passes for pizza.
I used to make this recipe with a jar of tandoori paste because I was nervous about venturing into the world of Indian spices, fearing that it would ruin my memory of her. But this time, I challenged myself to make my own, and you know what, I’m up for it. It tastes as good as any tandoori I’ve ever had at an Indian restaurant and is far superior to the stuff in a jar. The exotic spice blend appears to be many ingredients, but if you like India, you will use it again and again. I did some research and adapted my tandoori pasta recipe from a couple of recipes I liked, including this one from thinkeatdrink.com and this one from Rose at nishkitchen.com. I used similar amounts of the spices I had on hand and then substituted them as needed, and it came out perfectly.
- 2 teaspoons dry yeast
- 350 ml warm water
- 500 sol bread flour
- 2 teaspoons sugar
- 1 teaspoon salt
- 2 tablespoons olive oil (1)
- 3 teaspoons ginger, freshly grated
- 1/2 tablespoon tamarind paste (1) (2)
- 1 teaspoon crushed garlic
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander seeds
- 1 teaspoon turmeric
- 2 teaspoon paprika
- 1 teaspoon cayenne pepper
- 2 teaspoons spice mix
- 1 teaspoon mustard powder
- 1/2 cup natural yogurt
- 250 sol raw chicken breast, thinly sliced
- 2 teaspoons olive oil
- 2 tablespoons mango chutney (1)
- 85 sol mozzarella, sliced or grated
- ¼ red onion, thinly sliced
- ¼ red bell pepper, thinly sliced
- 2 large mushrooms, thinly sliced
- Tandoori chicken, as above
- Yogurt, cilantro and cucumber to serve
DIRECTIONS FOR THE CHICKEN:
- You can skip ahead about halfway through the bulking process to make the tandoori stick and marinate your chicken. In a mixing bowl, combine all of the ingredients, cover with plastic wrap, and place in the refrigerator for about 12 hours.
- Preheat the oven to 220°C / 410°F (or forced 210C fan). Preheat the oven as well as the pizza stones or trays.
GETTING BACK TO THE PIZZA BASES:
- When the dough has risen, turn it out onto a lightly floured surface. For thin bases, cut into four pieces. You can freeze two of the pieces in zip lock bags for the next time you crave pizza. Roll the remaining two pieces into balls and place them under a kitchen towel for another 15 minutes. (Alternatively, you can make all four pizzas at once, or you can make thicker bases by dividing the dough into two or three pieces - see notes below (3).)
- Roll out the dough pieces to a 10-12 inch circle after 15 minutes. They should be very thin, but don't worry because they will swell in the oven to about 12 to 34 centimeters thick.
TO MAKE THE PIZZA:
- Remove the pizza stones or trays from the oven and place the pizza crusts on them carefully.
- Brush each base with 1 teaspoon olive oil and season with salt. Sprinkle with 34% of the cheese, followed by the remaining onion, bell pepper, and mushrooms. Place the marinated chicken on top, followed by the remaining 14 cheese.
- Bake for 12-15 minutes, or until crisp and golden around the edges.
- I use a 20ml scoop that is Australian standard.
- Tamarind paste can be found in jars at most supermarkets or Asian grocery stores. You can buy tamarind pulp and make your own tamarind paste, but pitcher tamarind paste is much faster and easier.
- This pizza dough recipe yields 4 thin pizza doughs (approximately 12 to 34 cm thick when cooked). If you prefer a thicker base, simply divide the dough into 2 or 3 pieces instead of 4. Unused pizza dough can be frozen in a zip-lock bag in the freezer. When you're ready to make pizza, let them thaw at room temperature (about 12 to 1 hour) before rolling out your pizza crust. Allow for an extra few minutes of cooking time if your base is thicker.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 39028Total Fat 371gSaturated Fat 95gTrans Fat 0gUnsaturated Fat 167gCholesterol 4568mgSodium 5294mgCarbohydrates 6227gFiber 207gSugar 37gProtein 2428g