CREAMY CHICKEN TIKKA PIZZA
Creamy version of the ever-so-favorite Chicken Tikka Pizza. With the spiciness of chicken tikka and richness of the sauce, I bring you the most irresistible creamy cheesy pizza! One of the best homemade pizza recipes ever. Recipe yields two large fluffy pizzas or 3 regular pizzas.
Materials
DOUGH
- 800 g All-purpose Flour
- 2 tablespoons instant yeast
- 2 tablespoons milk powder
- 1 teaspoon salt
- 2 tablespoons caster sugar
- ½ teaspoon bread improver optional
- 2 tablespoons canola oil or any other vegetable oil
- 400 ml water i used just little more
Chicken Tandoori Tikka
- 6 pieces chicken breast around 500g
- 3 tablespoons Shan tandoori masala
- 2 tablespoons fresh lemon juice
- ¾ cup whipped yogurt
- Pinch/drop orange-red food color
- 3 tablespoons oil
Creamy Chicken Tikka Pizza Sauce
- 6 tablespoons chili garlic sauce
- 200 g Mayonnaise
- Salt to taste
- Red pepper flakes to taste
- Garlic powder or fresh minced garlic to taste
Pizza Toppings:
- 1-2 large tomatoes cut into small squares
- 1-2 green capsicums cut into small squares
- 1 medium onion sliced thinly
- Mozzarella & cheddar shredded cheese as needed
- Green chilies chopped, as required
- Triangle cheese chopped optional, but I love it
- Two sausages sliced I like to mix it in the cooked chicken tikka masala so it too becomes flavorful
- Oregano for sprinkling on top
- Ranch for drizzling at the end
Instructions
FOR THE DOUGH
- For the dough, mix all the ingredients except water. Then add water gradually, and slowly knead the dough till its smooth. It should take around 15 minutes by hand. Make the dough into 2 balls, and place each dough ball into a large greased bowl. Lightly brush the top of the two dough balls with oil. Cover the bowls with cling film/plastic wrap. Let it rise till doubled in size. This should take 2 hours but it can take more.
FOR THE CHICKEN TIKKA
- For the chicken tikka, cut the chicken breast into medium sized squares. Marinate the chicken with tandoori masala, lemon juice, whipped yogurt and food color for 30 minutes. Put oil in a wok, heat it, then add the chicken and cook on HIGHEST flame and keep stirring just till it's cooked. Don't overcook and don't cover it. I don't dry the chicken completely, I like it to be a little saucy. Finally, give smoke using a piece of coal and keep aside. This last step is optional, but I never skip it.
FOR THE CREAMY SAUCE
- In a small bowl, mix together chili garlic sauce and mayonnaise. Flavor with a little bit salt, chili garlic flakes and garlic powder.
ASSEMBLING
- When you are ready to use the dough, punch down the two balls of risen dough, combine both dough balls and knead it for 1 minute again. At this point, I weigh the dough. Divide the total weight of the dough into 2 if you are make 2 large pizzas. Divide the total weight of the dough by 3 if you are making 3 pizzas. You can just eyeball it, but I like to be accurate.
- Roll out the pizza dough into 3 large pizzas or 2 large (extra fluffy) pizzas. Remember to lightly brush the pizza pans with oil. Let the rolled out pizza bases rise for 30 minutes-1 hour.
- Finally, divide the sauce among the pizzas and put the toppings (except ranch). Sprinkle with oregano. Bake the pizzas at 220c for 25-30 minutes. Drizzle ranch over the pizza in zigzag or round pattern. Enjoy!
LEFTOVERS
- Storing Leftovers: Place the remaining pizza slices in an airtight box and keep refrigerated.
MAKE-AHEAD TIPS
- Sauce: Can be made 1-2 days before and stored in an air-tight container and refrigerated
- Chicken Tikka Topping: Can also be made 1-2 days in advance and stored in an airtight container and refrigerated
- Dough: Can be made a night before. Place cling wrap over the two bowls of dough and keep in the refrigerator to rise till ready to use.
- Toppings: You may cut the vegetables earlier in the SAME DAY and store them in a large plate/tray. Place cling wrap over it and keep in refrigerator till ready-to-use.
Notes
Try to use dark pizza pans as they assist with the browning of the pizza base.
