Chicken Tikka Pizza is a perfect marriage between an Indian and Italian recipe, bringing you a unique and delicious flavor. Let us not forget the light, flavorful, and fluffy crust.
Prep Time 1hour
Cook Time 15minutes
Total Time 1hour15minutes
Author Muna Kenny
For Chicken Tikka:
1cupskinless and cubed chicken thighs
¼teaspoonred chili powder
¼teaspoongaram masala powder
For the dough:
1 1/2cupall-purpose flour
3/4cupwarm wateryou may need less
2teaspoondry active yeast
For the sauce:
1cupbasic marinara sauce.I used store bought.
1medium onion thinly sliced.
1medium tomato seeded and cut in cubes
½green pepper cut in cubes
1 ½cupshredded mozzarella
½cupshredded cheddar cheese
Making Chicken Tikka:
In a bowl, add all the ingredients and mix well, cover and place in the fridge for one hour.
Heat a frying pan and add around two to three tablespoon oil. When the oil is hot, add the chicken and shallow fry until the chicken is cooked, may take around 10 minutes.
Remove the chicken tikka from heat and keep aside to cool.
Making the dough:
Mix water with yeast and sugar, keep aside for 10 -15 minutes. Add olive oil.
In a bowl, whisk or sift flour with salt. Gradually add the yeast mixture and knead. You should get a smooth elastic dough that does not stick to your hand.
Cover and let it rise in warm place for an hour or until it doubles in size.
Punch the dough and knead for 1 minute. Lightly grease the baking sheet/pan with olive oil. Place the dough in the baking pan and using your hands spread the dough to the shape and thickness you desire. In this recipe, I used a 12-inch pan.
Cover and let the dough rise again for 30 minutes.
Making the chicken tikka pizza:
Preheat oven to 200C/400F.
Spread the marinara sauce on the dough, avoiding the edges.
Evenly spread the chicken and the extra toppings (except the cheese.) on the dough.
Bake for 12 minutes. Bring the pizza out of the oven, add the mozzarella and cheddar cheese, place back in the oven and bake for another two to three minutes or until the cheese melts.