Tandoori Chicken Pizza by Sugar Salt Magic
5 from 1 vote

Tandoori Chicken Pizza

Prep Time: 1 hour
Cook Time: 12 minutes
Total Time: 1 hour 12 minutes
Servings: 8 serves
Calories: 183kcal
Author: Marie Roffey
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Juicy chunks of tandoori chicken and a homemade pizza crust make this spicy and delicious pizza.
Course: Dinner, Lunch
Cuisine: Italian

Ingredients

Pizza dough: (makes 4x 12 inch bases)

  • 2 teaspoons dry yeast
  • 350 ml warm water
  • 500 g bread flour
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 2 tablespoons olive oil (1)

Tandoori chicken:

  • 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 garam masala
  • 1 teaspoon mustard powder
  • 1/2 cup plain yoghurt
  • 250 g raw chicken breast, sliced thinly

Other toppings:

  • 2 teaspoons olive oil
  • 2 tablespoons Mango chutney (1)
  • 85 g mozzarella, sliced or grated
  • ¼ red onion, finely sliced
  • ¼ red capsicum, finely sliced
  • 2 large mushrooms, finely sliced
  • Tandoori chicken, as above
  • Yoghurt, coriander and cucumber to serve

Instructions

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

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.