INDIAN Twist on PIZZA Night: Tandoori Chicken Pizza Recipe | Easy Chicken Pizza | Ivon's Kitchen

In a bowl, add 1/2 cup milk, 1/2 cup lukewarm water, 5 tbsp oil, 1 egg, 2 tsp dry yeast, 2 tbsp sugar, and 1 tsp salt, and whisk until mixed.

Let the mixture rest for about 15 minutes.

Add 3 1/2 cups all-purpose flour and mix until the dough leaves the side of the bowl.

Knead the dough, adding a little flour at a time until firm, for about 10 to 15 minutes.

Let the dough rest for about 2 hours, covered with clean film.

In a blender, add 4 tomatoes and 3 tbsp water, and blend until smooth.

For the pizza base sauce, heat 3 tbsp olive oil and add 6 chopped garlic cloves, frying for a few seconds.

Add 1 chopped onion and fry until soft.

Add 1 tbsp Italian dry mixed herbs and 1 tsp dried oregano, and fry for about 1 minute.

Add the blended tomato puree, some salt to taste, and 1 tbsp sugar, cooking for about 5 to 6 minutes.

Add 1/2 tbsp kashmiri red chili powder and 4 tbsp tomato ketchup, cooking for about 4 to 5 minutes.

Add 1 stock cube and cook until the sauce thickens.

To make the tandoori chicken, add 600 g chicken breast (cut into small cubes), salt to taste, 1/2 tbsp lemon juice, 1 tbsp ginger garlic paste, 1 tsp tandoori masala, 1/2 tbsp kashmiri red chili powder, 1/4 tsp turmeric powder, 1 tsp garam masala, 1/2 tsp cumin powder, 1 tbsp coriander powder, and 1/4 tsp red food color, and mix to marinate for about half an hour.

In a hot pan, add oil and fry the marinated tandoori chicken until it is dark brown.

Check the pizza dough, knead it for a few minutes, and divide it into two halves.

Spread the dough on a pizza baking tray, resting for about 15 minutes.

Spread the pizza base sauce over the dough, add mozzarella cheese, sliced onion, green bell pepper, red bell pepper, sweet corn, and more mozzarella cheese.

Top generously with the cooked tandoori chicken.

Bake at 180°C for about 20 to 25 minutes.

Equipment Needed

Spice Level: