This Tandoori Chicken Pizza is a delicious mix of east and west flavours. We're talking a homemade, deliciously chewy crust, tandoori chicken chunks, and plenty of cheese! (Pakistani Bun Kabab Recipe).
| Cuisine: Italian, Pakistani | Prep Time: 30 mins |
| Cook Time: 15 mins, 2 hours | Calories: 311 kcal |
1 1/3 cup warm water (between 100 and 110 degrees Fahrenheit, 38 and 43 degrees Celsius).
2 1/4 teaspoons quick yeast, or 2 1/4 teaspoons dry active yeast.
1 tablespoon sugar, granulated.
2 tablespoons olive oil (or any oil with a neutral flavour).
a quarter teaspoon of oil.
3 1/2 cups unbleached all-purpose flour.
450 g chicken breast, chopped into tiny chunks.
a couple of teaspoons of yoghurt.
1 tablespoon powdered Shan Tandoori Masala.
1 tbsp lemon juice, freshly squeezed.
2 tblsp. oil (for cooking).
Crust has been prepared.
pizza sauce (1/2 cup) I buy it in the store.
Tandoori chicken is ready to eat.
2 cups grated cheese.
additional garnishes Green and red bell peppers, chopped onions, and olives were among the ingredients I utilised.
Just follow these simple steps to make Tandori Chicken Pizza at home.
In a mixing basin, combine the warm water, yeast, and granulated sugar. After covering, allow for a 5-minute rest interval. When yeast has been properly activated, it appears frothy and has entirely dissolved in the water. Preheat the oven to 150 degrees Fahrenheit (66 degrees Celsius) and turn it off after it has reached that temperature.
In the bowl of a stand mixer, combine the olive oil, salt, and flour (or any bowl if using hands to knead the dough). Add the yeast and continue to beat on low for about 2 minutes. Knead the dough for at least 7-8 minutes on medium speed, or until a cohesive dough ball forms. If the dough is too sticky, add 1 tablespoon of flour at a time until it is no longer sticky. Don't add too much flour at once, though. If your dough bounces back slowly when you poke it with your finger, it's ready to rise.
Transfer the dough to a large basin that has been lightly greased. Roll it around in your hands until the dough is completely covered in oil. Cover and set in the preheated oven (which is now turned off) with the oven door slightly ajar. It will take about 60-90 minutes for the dough to rise.
Punch out the air and divide the dough into two equal balls once it has doubled in size. If you're using both, cut out 12 inch discs. If you wish to save them for later, cover them and store them in the fridge for up to 1 day or freeze them. The dough will stay in the freezer for up to two months.
Allow for a few minutes for the moulded dough to rise before adding the toppings.
Combine all of the ingredients (except the oil) and marinate in the fridge for at least 30 minutes or overnight.
Cook over medium-high heat until the chicken is cooked through and the excess liquid has evaporated.
Allow to cool for a few minutes before pouring to the pizza crust.
Preheat the oven to 475 degrees Fahrenheit (246 degrees Celsius) and gently butter a baking sheet or pizza pan.
On the pizza crust, spread the sauce.
Add a smidgeon of cheese now.
Toss in the tandoori chicken and the rest of the ingredients.
Finish with a bit more of the toppings and extra cheese.
Bake for 12-15 minutes, or until the crust is golden brown and the cheese has melted and is bubbling, in a preheated oven.
Remove from the oven, slice into pieces, and serve right away.
Calories: 311kcal | Carbohydrates: 31g | Protein: 18g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 44mg | Sodium: 217mg | Potassium: 257mg | Fiber: 2g | Sugar: 2g