Tandoori Chicken Pizza

This pizza is amazing. So flavourful, a little spicy, and not your traditional pizza - so much better!

This recipe may look long, but just stick with it. It’s worth the work with the homemade sauce and marinade. If you want to save time, use a pre-bought pizza crust or pre-made dough (we get ours locally from the Italian Centre when we want to save time). If you want to make your own, check the blog for a simple, no-fail recipe.

Let’s go shopping.

Chicken (give yourself as much marinating time as possible, at least 30 minutes)

2 chicken breasts, cut into small bite sized pieces
1/2 cup plain greek yogurt
1/2 lemon, juiced
2 tsp garlic paste
1 tsp ginger paste
2 tsp tomato paste
3-4 tbsp tandoori masala spice mix (I use the Shan Tandoori Masala from Superstore)
1 tsp paprika
1/4 tsp ground black pepper
Optional: 1 tsp Kasuri Methi (only if you have it on hand - adds an extra flavour)

Pizza Sauce

1 28-oz can Whole Peeled San Marzano Tomatoes
1 small onion, finely chopped
1 small jalapeno, seeded and diced
3 tbsp olive oil
4 garlic cloves, minced
2 tsp minced ginger or ginger paste
1 bay leaf
3 tbsp tomato paste
1 tsp sugar
1 tsp sea salt
2 tsp dried oregano
2 tsp tandoori masala powder (I use Shan)
1 tsp cumin powder,
1/2 tsp coriander powder
1/4 tsp red chili flakes
1 tbsp ground coriander
1 tbsp paprika

Toppings

2 cups shredded mozzarella
1/4 red onion, thinly sliced
1/2 green pepper, sliced

Optional Crust Enhancer!

2 tbsp butter, meletd
1 tsp garlic powder
1/4 tsp crushed red chilli flakes

Pizza Dough (see other recipe or use store bought pre made dough or crust)

Marinate (at least 30 minutes, up to over night) and cook the chicken

The longer the chicken marinates, the more flavourful. If you’ve only got 30 minutes don’t fret, it’ll still be delicious just make sure this is your first step to get optimal marinating time. Combine all ingredients and mix well to combine, ensuring the chicken is coated evenly once you toss it. Put it to the fridge until you’re ready to cook.

Pre-heat oven to Broil on “high”

Once the chicken has been marinated, pre-heat the oven and place the chicken on a parchment lined baking sheet in one even layer, leaving space between the chicken if possible. You’ll use the broil setting to get the classic charred texture/flavour but be sure to keep your eye on the oven as it gets HOT. Once the oven it hot, broil the chicken for five minutes, then remove from the oven and flip the chicken, returning it for another five minutes or until the chicken is cooked and there is a slight char to it.

Make the sauce

This sauce will come together in about 45 minutes and makes enough for about four pizzas so it’s worth the effort - just pop it into the freezer once it’s cooled.

In a medium sauce pan, add the oil and increase the heat to medium high. Add onions, jalapeno, ginger mince/paste and garlic paste. Cook until aromatic and the onions are beginning to brown, and then add the tomato paste. Cook for about 2 minutes, then add the whole peeled tomatoes, all the spices, the bay leaf, sugar and the salt and pepper. gently break up the tomatoes it the spoon you’re using.

Simmer the sauce for at least 30 minutes, stirring and tasting as you go, adjusting the flavour as needed. Discard the bay leaf and once slightly cooled, use an immersion blender to smooth the sauce to your desired consistency.

Prep your toppings

The simplest step! Grate (or buy pre-shredded) mozza cheese, and slide up your red onion and green pepper. These are merely suggestions and any substitutes will be delicious.

Bake the pizza.

Heat the oven at 500C.

Add your desired amount of sauce to the dough. Top with cheese, then chicken, then onion and pepper. Be careful not to overload your pizza with toppings as a super topping-heavy pizza never quite gives you the bake/crust you’re after.

Bake for 13-15 minutes, checking the bottom of the crust at 13 minutes. We usually end with a quick broil to get the toppings nice and charred.

Optional - we like to take it to the next level by melting 3 tbsp of butter and adding 1 tsp of garlic powder and 1/4 tsp chilli flakes to spread on the crust once cooked.