Description
This vibrant Tandoori Chicken Pizza combines the rich, spicy flavors of tandoori-marinated chicken with a crispy homemade pizza crust. The base is spread with sweet mango chutney and topped with fresh vegetables and mozzarella for a fusion dish that brings Indian-inspired spices to classic pizza. Perfect for a flavorful weeknight dinner or an impressive meal for guests.
Ingredients
Dough
- 295 g bread flour
- 1 ½ teaspoons instant yeast
- 1 teaspoon sugar
- ½ teaspoon salt
- 2 teaspoons olive oil
- 200 ml warm water (¾ cup + 1 tablespoon)
Chicken Marinade
- ¼ cup Greek yoghurt
- 1 tablespoon tandoori paste
- 1 clove garlic, minced
- 2 teaspoons lime juice
- 340 g raw chicken thighs, fat trimmed and sliced thinly (¾ lb)
Pizza Toppings
- ½ cup mango chutney
- 1 small red onion, sliced
- 1 small red capsicum, sliced
- 2 cups packed shredded mozzarella (230 g / 8 oz)
- Sea salt flakes, to taste
- Fresh coriander (cilantro) leaves, for topping
Instructions
- Prepare the Dough: In a large mixing bowl, combine the bread flour, instant yeast, sugar, and salt. Mix thoroughly to combine all dry ingredients evenly.
- Add Wet Ingredients and Knead: Make a well in the center of the dry ingredients and add olive oil and warm water. Stir to start forming a dough, then transfer to a clean surface and knead for about 10 minutes until smooth and elastic, adding minimal extra flour if necessary. Alternatively, use a stand mixer with a dough attachment for 7-8 minutes.
- First Rise: Lightly oil a medium bowl and place the dough inside, turning it to coat in oil. Cover with plastic wrap and let it rise in a warm place for about 1 hour or until it has doubled in size.
- Marinate the Chicken: While the dough rises, mix Greek yoghurt, tandoori paste, minced garlic, and lime juice in a large bowl. Add the sliced chicken thighs and stir well to coat. Refrigerate to marinate until ready to use.
- Preheat Oven and Prepare Pizza Stone: Set the oven to 240°C (475°F) or 220°C fan-forced. Place a pizza stone or cast iron pizza tray inside the oven to heat up.
- Shape the Pizza Bases: Once the dough has doubled, divide it in half. Roll, pull, or press each piece into a 12-inch circle (or 10-inch for thicker crust). Place the dough circles onto sheets of baking paper.
- If Thicker Crust Desired: Allow the shaped dough to rest for 15 minutes to puff slightly for a thicker crust.
- Prepare Toppings on Dough: Spread ¼ cup mango chutney evenly over each pizza base. Sprinkle about ¾ cup shredded mozzarella on each. Evenly distribute half the sliced onion and capsicum on each pizza.
- Add Chicken and Cheese: Scatter half of the marinated chicken evenly over each pizza. Top each with the remaining mozzarella and sprinkle with sea salt flakes.
- Bake the Pizzas: Use the baking paper to transfer each pizza onto the preheated pizza stone or tray in the oven. Bake for 12-15 minutes until the crust is golden and crisp and the cheese has melted.
- Finish and Serve: Remove the pizzas from the oven and garnish with fresh coriander (cilantro) leaves. Serve immediately while hot.
- Optional Storage: Freeze the second dough half in a ziplock bag if not baking both pizzas immediately.
Notes
- Do not add extra flour excessively when kneading to avoid a dense crust; dough should be slightly tacky but manageable.
- Marinating chicken in the yogurt and tandoori paste mixture allows the meat to absorb deep flavors and tenderize.
- Using a pizza stone or cast iron tray helps achieve a crispier crust by distributing heat evenly.
- Mango chutney adds a sweet contrast to the spicy chicken and balances the flavors perfectly.
- The recipe yields two pizzas; you can freeze half the dough for later use.
- Fresh coriander garnish adds a bright, fresh aroma and flavor to the finished pizza.
