Indian Pizza Recipes

CHICKEN TIKKA MASALA PIZZA

Steps:

• In a bowl, marinade the chicken with the Marinade for at least an hour in the refrigerator.
• Line a layer of aluminum foil in a baking pan for grilling. Spread the marinated chicken in a single layer on the pan, discard the remaining marinade. Grill the chicken at 450°F (232°C) for 6-7 minutes, turning at half time.
• While the chicken is cooking, prepare the Tomato Sauce and Spice Mix in separate bowls. Remove the chicken from the pan when it is done and discard the juice.
• Heat a small sauce pan and melt the butter. Sauté the garlic and jalapeno until aromatic. Pour in the Spice Mix and sauté until fragrant, about 1-2 minutes on medium heat. Remove the jalapeno and discard.
• Add in the Tomato Sauce and stir well to mix. Sprinkle salt to taste and continue to simmer until the sauce thickens, another 2 minutes. Turn off the heat and add the chicken meat into the sauce and mix well.
• Pre-heat the oven to 450°F (232°C). Place the pizza crust on a pizza pan and brush lightly with olive oil. Spread the sauce/gravy on the pizza crust. Sprinkle 1/2 cup of cheese. Arrange the chicken on the pizza. Top it with the sliced onions, chopped cilantro and the remaining cheese.
• Reduce the temperature to 425°F (218°C). Bake the pizza for 8-10 minutes. Remove the pizza from the pan when is done and garnish the remaining chopped cilantro.

INDIAN PIZZA

Steps:

• For the dough: Pour the warm water into a large bowl, add the yeast and sugar and stir to dissolve. Let sit until the yeast appears foamy, about 15 minutes. Add 2 cups flour, the salt and ajwain and stir with a fork until it comes together in a shaggy ball. Knead it a few times in the bowl to incorporate the flour on the sides of the bowl, and then turn it out onto a work surface. Continue to knead the dough for a few minutes, adding the 2 tablespoons flour if it seems wet and sticky. Do not add a lot of extra flour here as the dough should be very soft and pliable. Pour a little olive oil into a clean bowl and smear it around the edges. Rub it over the surface of the dough and then place the dough in the bowl. Cover with a towel and let rise in a warm place for 1 hour.
• Preheat the oven to 425 degrees F.
• For the pizza: Put the olive oil into a large skillet and add the onions, garlic and ginger. Saute until golden and soft, and then add the garam masala, turmeric, smoked paprika and salt and pepper. Add the spinach and stir until completely wilted. Let cool slightly, and then add to a food processor and puree until smooth.
• When the dough is ready, pick it up and begin to stretch and pull it into a circle. Press it onto a pizza pan, stretching the dough to the edges. Spread the spinach mixture evenly over the entire pizza. Sprinkle the cilantro and green onions over it, and then add the tomato halves. Cover with the shredded cheese.
• Place the pizza on the bottom rack of the oven and bake until the crust is golden and crispy and the cheese is bubbling, 25 to 30 minutes. Slice into wedges and serve.

INDIAN PIZZA

Steps:

• Whisk tandoori paste and yogurt together in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 8 hours or overnight.
• Preheat oven to 400 degrees F (200 degrees C).
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Remove chicken from marinade, shake to remove any excess, and discard marinade. Cook chicken breasts in hot oil, turning occasionally, until no longer pink in the center and the juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from skillet and shred using two forks.
• Brush each piece of naan with about 1 teaspoon olive oil and sprinkle a pinch of curry powder over each; arrange naan on a baking sheet.
• Bake naan in the preheated oven until toasted and fragrant, about 5 minutes.
• Heat remaining 1/4 olive oil in a skillet over medium-high heat. Cook and stir yellow pepper, onion, 2 teaspoons curry powder, and turmeric in hot oil until vegetables soften, 5 to 7 minutes.
• Spread goat cheese onto each naan piece. Sprinkle more curry powder over the goat cheese. Top with shredded chicken, pepper mixture, tomato, and feta cheese. Sprinkle a pinch of curry powder over the top.
• Bake in the oven until feta is soft, about 20 minutes.