Tuesday 5 May 2015

Chicken Tikka Masala Pizza Recipe


Coming from a desi family, eating spicy food has become a habit for me. Every desi loves spices and yeah, they can't live without them! Even though I too like spices, I think there's no need to exaggerate. I still can remember the time when I ate the hottest meal I've ever had in my life, and that my mouth was on fire, nose gushing. (BTW it was made by my grandma, she wanted to kill me LOL) I think that if you put a reasonable amount of hot masala, it can still be tasty and yummy. So, if you're not into VERY spicy food and love pizza just like me, then here's the right recipe for you!


In this recipe all the flavor comes from the chicken which has been seasoned with Tikka Masala powder. Don't worry though, the spiciness is bearable because I've put just the right amount of kick which will make this pizza delicious! The recipe is of course, from my dad (the King of Chili) we'll just call him that because he loves his spices. So, big thanks to him!



For additional topping, you can add any veggies of your choice. We always put onions, mushrooms, eggplants and bell peppers in our pizzas. As for the cheese which is the most important part, try to find high quality Italian cheese. Trust me this will totally determine the goodness of your pizza both in aspect and taste. 

Enough said, let's jump into the recipe!

Chicken Tikka Masala Pizza

Prep: 20 minutes
Cook: 30 minutes
Yield: 4 pizzas

INGREDIENTS
For the base:
  • 3-1/2 cups (420 g) bread flour
  • 2 tsp instant yeast (from a sachet or a tub)
  • 1 tsp salt
  • 1 tbsp olive oil, plus extra for drizzling
  • 1 cup (200 ml) warm water
For the tomato sauce:
  • 1-1/2 cups (350 g) passata (tomato sauce)
  • 1 tsp salt
  • 1/2 tsp red chilli powder
  • 1 tsp dried basil
  • 1 tsp dried oregano
For the topping:
  • 1 medium-size onion, sliced (optional)
  • 1 small green bell pepper, sliced (optional)
  • 4 pieces mushrooms, sliced (optional)
  • 1 tomato, sliced
  • 1/2 cup eggplant, sliced
  • 1 chicken breast, boiled and shredded
  • 1 tbsp ready-made Chicken Tikka Masala powder
  • 2 cups(200 g) Asiago cheese, grated
  • 2 cups(200 g) Mozzarella cheese, grated
  • 2 cups (200 g) Emental cheese, grated (optional)
DIRECTIONS
Make the base: in a large bowl combine flour, yeast and salt. Make a well, pour in 200 ml warm water and the olive oil, and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a towel and set aside. Let the dough to rise for about 1-2 hours.

Make the sauce: mix together passata, salt, red chilli powder, dried basil and dried oregano then set aside.

Chicken seasoning: in a bowl mix shredded chicken and tikka masala powder.

Roll out the dough: give the rise dough a quick knead, then split into four balls. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin. Roll the dough about 0.5 cm thin. Lift the rounds onto four floured baking sheets. 

Top and bake: Heat oven to 250C. Spread tomato sauce evenly over dough with the back of a spoon. Scatter with onions, tomatoes, eggplants, bell peppers, mushrooms, shredded chicken tikka masala and Italian cheeses. Let the pizza sit for about 30 minutes (this will give the focaccia effect) if you don't like it, you can skip it. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 10-12 minutes until crisp. Serve and enjoy! Repeat step for remaining pizzas.


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