Juicy chunks of tandoori chicken and a homemade pizza crust make this spicy and delicious pizza.
Course: Dinner, Lunch
Pizza dough: (makes 4x 12 inch bases)
3teaspoonsginger, freshly grated
1/2tablespoontamarind paste(1) (2)
1teaspoonground coriander seeds
250graw chicken breast, sliced thinly
85gmozzarella, sliced or grated
¼red onion, finely sliced
¼red capsicum, finely sliced
2large mushrooms, finely sliced
Tandoori chicken, as above
Yoghurt, coriander and cucumber to serve
Start with the pizza bases:
Stir together the warm water and yeast and allow to sit for 5 minutes.
In the bowl of a stand mixer, combine the flour, sugar and salt and stir well. Add the yeast and water mix, then the oil. Use the dough hook, knead for 5-7 minutes or until you have a smooth, elastic dough. Turn the dough out onto a lightly floured surface and give it a gentle knead into a smooth ball of dough. Lightly oil a bowl and place the dough in the bowl. Cover with plastic wrap and allow to rise for ½ to 1 hour until doubled in size.
For the chicken:
About half way through the dough rising process, you can jump ahead to make the tandoori paste and marinate your chicken. Mix all ingredients together in a bowl, cover with plastic wrap and place in the fridge for about ½ an hour.
Preheat your oven to 220C / 410F (or 210C fan forced). Place your pizza stones or trays in the oven to preheat as well.
Back to the pizza bases:
Once it has risen, turn the dough out onto a lightly floured surface. Cut into 4 pieces for thin bases. You can place 2 of the pieces in zip lock bags and freeze for next time you want pizza. Roll the other 2 pieces into balls then sit under a tea towel for another 15 minutes. (Alternatively here, you can make all 4 pizzas straight away or you could make thicker bases by only cutting the dough into 2 or 3 pieces – see further notes below (3))
After 15 minutes, roll the pieces of dough out to about a 10-12 inch circle. They should be very thin but don’t worry, they puff up in the oven to about ½ to ¾ of a centimetre thick.
To put the pizza together:
Take your pizza stones or trays out of the oven and carefully transfer the pizza bases onto them.
Brush the bases with 1 teaspoon of olive oil each, then season with salt. Sprinkle over ¾ of the cheese, followed by all the onion, capsicum and mushrooms. Lay the marinated chicken over the top, then sprinkle the final ¼ of the cheese.
Bake in the oven for 12 -15 minutes until crispy and golden round the edges.
NOTES(1) I use an Australian standard 20ml tablespoon(2)Tamarind paste is available in most supermarkets, or otherwise Asian grocers in a jar form. You can purchase tamarind pulp and make your own but the tamarind paste in jar form is much quicker and easier.(3)This pizza dough recipe makes enough dough for 4 thin pizza crusts (approx. ½ to ¾ cm thick when cooked). If you like a thicker base, simply cut the dough only into 2 or 3 pieces instead of 4. You can freeze whatever pizza dough you don’t use by placing it in a zip lock bag in the freezer. When you feel like pizza, allow them to thaw at room temperature (about ½ to 1 hour) then simply roll out your pizza base. With a thicker base, make sure to allow a few extra minutes cooking time(5) If you want to save on time, you can use store-bought tandoori paste but there's huge satisfaction in making it yourself from scratch.