Tandoori Chicken Pizza Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g strong bread flour</li><li class="ingredients-single-item">7g instant yeast</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1 tbsp olive oil</li><li class="ingredients-single-item">175ml warm water</li><li class="ingredients-single-item">250g boneless chicken breasts, cut into small pieces</li><li class="ingredients-single-item">3 tbsp tandoori paste (or tandoori spice mix)</li><li class="ingredients-single-item">100g natural yogurt</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">1 tsp grated ginger</li><li class="ingredients-single-item">100ml tomato passata (or pizza sauce)</li><li class="ingredients-single-item">150g mozzarella cheese, grated</li><li class="ingredients-single-item">1 small red onion, thinly sliced</li><li class="ingredients-single-item">1 small green bell pepper, sliced</li><li class="ingredients-single-item">Fresh coriander leaves, for garnish</li><li class="ingredients-single-item">50g natural yogurt mixed with 1/2 tsp mint and pinch of cumin for raita drizzle</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Pizza stone (or heavy baking sheet)</li><li class="equipment-single-item">Pizza peel (or flat baking sheet without edges)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Baking paper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the dough. In a large bowl, combine the flour, yeast, and salt. Make a well in the center and add the olive oil and warm water. Mix until it forms a soft dough—the right consistency will pull away from the sides of the bowl but still feel slightly tacky to touch.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The gluten development is crucial here—you should be able to stretch a small piece of dough thin enough to see light through it without tearing (the "windowpane test").</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Place the dough in an oiled bowl, cover with a damp cloth, and allow to rise in a warm place for about 1 hour or until doubled in size. This slow fermentation develops flavor and creates the characteristic chewy texture of good pizza dough.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough rises, prepare the tandoori chicken. In a bowl, combine the tandoori paste/spice, yogurt, lemon juice, garlic, and ginger. Add the chicken pieces and mix well to coat. Marinate for at least 30 minutes (or up to overnight for deeper flavor).</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to its maximum temperature (ideally 250-275°C/480-525°F) with the pizza stone or baking sheet inside. The high heat mimics a pizza oven and ensures a crisp base with beautiful charred bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Cook the marinated chicken in a pan over medium-high heat for about 7-8 minutes until cooked through and slightly charred at the edges. Set aside to cool slightly, then cut into smaller pieces if needed.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once the dough has risen, punch it down and knead briefly on a floured surface. Shape it into a ball, then roll or stretch it into a circle about 30cm in diameter. For the best texture, try to maintain a slightly thicker edge and thinner center.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Sprinkle some flour or semolina on the pizza peel or the back of a baking sheet. Transfer the rolled dough onto it, making sure it slides freely—this prevents sticking when transferring to the hot oven.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Working quickly, spread the tomato passata in a thin layer over the dough, leaving a 2cm border for the crust. Scatter half the mozzarella over the sauce, then arrange the tandoori chicken pieces, red onion, and green pepper. Top with the remaining mozzarella.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Carefully slide the pizza onto the preheated stone or baking sheet in the oven. Bake for 10-15 minutes until the crust is golden and bubbling with some charred spots, and the cheese is melted and beginning to brown. The bottom should be crisp when tapped.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove the pizza from the oven and let it rest for 1-2 minutes. This brief resting period allows the molten cheese to set slightly, making the pizza easier to slice without the toppings sliding off.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Drizzle with the yogurt raita mixture and sprinkle with fresh coriander leaves. Slice and serve immediately while the contrast between the crisp crust and the tender tandoori chicken is at its peak. Enjoy this beautiful fusion of Italian technique and Indian flavors!</li></ol>