Tandoori Pizza Recipe

Name: Tandoori Pizza Recipe
Prep time: 50 min
Cook time: 20 min
Total time: 1 h 10 min
Cuisine: Asian, Indian
Ingredients: 2 teaspoons dry yeast; 350 ml warm water; 500 sol bread flour; 2 teaspoons sugar; 1 teaspoon salt; 2 tablespoons olive oil (1); 3 teaspoons ginger, freshly grated; 1/2 tablespoon tamarind paste (1) (2); 1 teaspoon crushed garlic; 1 teaspoon salt; 1 teaspoon ground cumin; 1 teaspoon ground coriander seeds; 1 teaspoon turmeric; 2 teaspoon paprika; 1 teaspoon cayenne pepper; 2 teaspoons spice mix; 1 teaspoon mustard powder; 1/2 cup natural yogurt; 250 sol raw chicken breast, thinly sliced; 2 teaspoons olive oil; 2 tablespoons mango chutney (1); 85 sol mozzarella, sliced or grated; ¼ red onion, thinly sliced; ¼ red bell pepper, thinly sliced; 2 large mushrooms, thinly sliced; Tandoori chicken, as above; Yogurt, cilantro and cucumber to serve

7 steps

Prep:50minCook:20min

I used to make this recipe with a jar of tandoori paste because I was nervous about venturing into the world of Indian spices, fearing that it would ruin my memory of her. But this time, I challenged myself to make my own, and you know what, I'm up for it. It tastes as good as any tandoori I've ever had at an Indian restaurant and is far superior to the stuff in a jar. The exotic spice blend appears to be many ingredients, but if you like India, you will use it again and again. I did some research and adapted my tandoori pasta recipe from a couple of recipes I liked, including this one from thinkeatdrink.com and this one from Rose at nishkitchen.com. I used similar amounts of the spices I had on hand and then substituted them as needed, and it came out perfectly.

Updated at: Thu, 17 Aug 2023 09:00:10 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

376

High

Nutrition per serving

Calories131979.4 kcal (6599%)

Total Fat7655.2 g (10936%)

Carbs706 g (272%)

Sugars39.6 g (44%)

Protein14257.5 g (28515%)

Sodium92097.8 mg (4605%)

Fiber34.7 g (124%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

You can skip ahead about halfway through the bulking process to make the tandoori stick and marinate your chicken. In a mixing bowl, combine all of the ingredients, cover with plastic wrap, and place in the refrigerator for about 12 hours.

Step 2

Preheat the oven to 220°C / 410°F (or forced 210C fan). Preheat the oven as well as the pizza stones or trays.

Step 3

When the dough has risen, turn it out onto a lightly floured surface. For thin bases, cut into four pieces. You can freeze two of the pieces in zip lock bags for the next time you crave pizza. Roll the remaining two pieces into balls and place them under a kitchen towel for another 15 minutes. (Alternatively, you can make all four pizzas at once, or you can make thicker bases by dividing the dough into two or three pieces - see notes below (3).)

Step 4

Roll out the dough pieces to a 10-12 inch circle after 15 minutes. They should be very thin, but don't worry because they will swell in the oven to about 12 to 34 centimeters thick.

Step 5

Remove the pizza stones or trays from the oven and place the pizza crusts on them carefully.

Step 6

Brush each base with 1 teaspoon olive oil and season with salt. Sprinkle with 34% of the cheese, followed by the remaining onion, bell pepper, and mushrooms. Place the marinated chicken on top, followed by the remaining 14 cheese.

Step 7

Bake for 12-15 minutes, or until crisp and golden around the edges.

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