Tandoori Chicken Pizza Recipe

In a large bowl combine warm water (about 105–115°F / 40–46°C), sugar and instant yeast. Stir and let sit 5–7 minutes until foamy.

Add flour, salt and olive oil to the yeast mixture. Stir with a spatula until a shaggy dough forms, then turn out onto a lightly floured surface.

Knead for 6–8 minutes until smooth and elastic. If dough is too sticky, sprinkle up to 2 tablespoons extra flour; if too dry add a teaspoon of water at a time.

Form into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm place for 45–60 minutes, until doubled in size.

When ready, punch down the dough and let rest 5 minutes before shaping into a 12-inch round on a lightly floured surface or parchment.

Marinate

In a medium bowl combine yogurt, lemon juice, garlic, ginger, tandoori masala, ground cumin, paprika, salt and 1 tbsp vegetable oil. Whisk until smooth.

Add the diced chicken pieces to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, ideally 2–4 hours for better flavor. (If short on time, 30 minutes is acceptable.)

Cook

Preheat oven to 425°F (220°C). Heat a skillet over medium-high heat and add a small drizzle of oil. Sear marinated chicken pieces in batches for 3–4 minutes per side until browned and cooked through (internal temp 165°F / 74°C). Remove from heat. Alternatively, you can broil or grill the chicken for char and smoky flavor.

Let the cooked chicken rest 5 minutes, then chop larger pieces if necessary so they are bite-sized for pizza.

Preheat your oven to 475°F (245°C) and place a pizza stone or inverted baking sheet in the oven to heat for at least 20 minutes. If using a home oven without a stone, preheat the oven to the same temperature and use a lightly oiled baking sheet or pizza pan.

In a small bowl mix the tomato sauce, minced garlic, 1 tsp ground cumin and red chili flakes (if using). Season with a pinch of salt and pepper; taste and adjust.

Stretch or roll the dough into a 12-inch circle. Transfer to a piece of lightly floured parchment or a pizza peel dusted with semolina or flour to prevent sticking.

Brush the dough lightly with 1 tablespoon olive oil around the edges and a thin layer in the center to help prevent sogginess.

Spread the prepared tomato-garlic sauce evenly over the dough, leaving a 1/2-inch rim for the crust.

Sprinkle about 1 1/2 cups shredded mozzarella evenly over the sauce. Reserve the remaining cheese for topping later.

Distribute the cooked tandoori chicken pieces evenly over the cheese layer.

Scatter the halved green olives and thinly sliced red onions evenly across the pizza.

Top with the remaining mozzarella and the extra cup of cheddar or extra pizza cheese for 'extra cheese' effect. Add a light pinch of black pepper.

Carefully transfer the pizza (on parchment) to the preheated stone or baking sheet. Bake for 10–12 minutes until crust is golden and cheese is bubbly and slightly browned. Ovens vary; check after 8 minutes.

If you like a more charred top, switch to broil for the last 1–2 minutes keeping a close eye so it doesn't burn.

Remove pizza from oven and let rest 2–3 minutes. Sprinkle chopped fresh cilantro on top and serve with lemon wedges to squeeze over individual slices.