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Tandoori chicken pizza

Although there is absolutely nothing wrong with same-old, same-old pizza toppings, we can’t keep our creativity contained. So we spiced things up and created this flavour-packed tandoori chicken pizza.


For the basic pizza dough
3 cups warm water
10g instant yeast
2 tsp sugar
¼ cup olive oil
Pinch of salt
1 kg flour
For the home-made tomato sauce
10 tomatoes, halved
Olive oil, to grease and fry
1 onion, peeled and finely chopped
2 cloves garlic, peeled and crushed
Salt and black pepper
To assemble
2 chicken breasts
125 ml packet butter chicken sauce
1 batch basic pizza dough
1 cup home-made tomato sauce
350g mozzarella, grated
1 chilli, chopped (optional)
150 ml Greek yoghurt
Coriander, to serve

For the basic pizza dough
1. Mix the water with the yeast, sugar, olive oil and salt. Allow to stand for 10 minutes, until frothy.
2. Add flour and carry on mixing until it becomes a sticky dough.
3. Transfer to an oiled bowl and cover lightly with cling film. Let it rise for about an hour, or until it has doubled in size.
4. Knock back and knead for a few minutes before shaping into 4 medium (or 2 large) bases.
For the home-made tomato sauce
1. Preheat oven to 180°C and line a baking tray.
2. Place the halved tomatoes on the tray and bake for 35-40 minutes, until cooked down and slightly charred.
3. Fry the onion in a little olive oil until softened. Add the garlic and fry for a few minutes.
4. Add the tomatoes and cook for 10 minutes. Season.
5. Blitz with a stick blender or in a food processor.
6. Store in the fridge or freezer until ready to use.
To assemble
1. Soak the chicken breasts in the butter chicken sauce for at least 30 minutes, but preferably overnight for best results.
2. Preheat oven to 220°C. Line baking trays with baking paper.
3. Place chicken in an ovenproof dish. Pour the remaining sauce over, cover with foil and bake for 20 minutes. Remove from the oven and leave the chicken to cool before shredding it.
4. Roll out the pizza dough to make 4 medium (or 2 large) bases. Place on baking trays.
5. Spread bases with tomato sauce and top with shredded chicken, mozzarella and chilli, if using. Bake for 15–20 minutes.
6. Dollop with yoghurt and top with coriander, to serve.

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