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Chicken Tikka Pizza

A homemade comforting pizza, this does need a few parts to pull together but is well worth the effort.
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Prep Time 20 minutes
Cook Time 25 minutes
Resting/Marinating Time 6 hours
Servings: 2
Course: Main Course
Cuisine: Fusion, Indian
Ingredients Method

Ingredients
  

For the Chicken
  • 2 boneless skinless chicken thighs
  • 1/4 cup yogurt
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 1 teaspoon Kashmiri chili powder
  • 1/2 teaspoon garam masala
  • 1 teaspoon salt
For the naan base
  • 1/3 cup milk
  • 1/3 cup milk
  • 1 teaspoon sugar
  • 1 tablespoon rapid rise yeast
  • 1 cup all purpose flour, plus more for shaping
  • 1/2 cup whole wheat flour or atta
  • 1 teaspoon salt
  • 4 tablespoon olive oil divided
  • 1 egg
  • 2 tablespoons cornmeal
For the Pizza topping
  • 1/2 cup (about 1/2 a can of Don Pepino's pizza sauce
  • 3/4 cup mixed cheeses (mozzarella, cheddar, and parmesan)
  • 1/2 cup chopped chicken tikka as prepared above
  • 1/4 cup thinly sliced mushrooms
  • 1 jalapeno (thinly sliced) Optional
  • 1/4 red onion, thinly sliced
  • 1 tablespoon chopped cilantro

Method
 

For the Chicken
  1. Cut the chicken thighs into quarter and place in a mixing bowl.
  2. Add the yogurt, ginger, garlic, kashmiri red chili powder, garam masala and salt and marinate for 4 to 6 hours. The best thing to do is to do this overnight, along with the pizza/naan dough.
  3. Cook the chicken in the oven or air fryer at 375 degrees for 15 minutes, do not overcook, as the chicken does get cooked again with the pizza.
For the naan base
  1. Gently warm the milk about 30 seconds in the microwave, add in the sugar, and stir well.
  2. Sprinkle the yeast over the milk base and set aside for about 5 minutes until frothy.
  3. In a mixing bowl mix together the flours, salt and half the olive oil. Pour in the milk mixture and the egg and mix well to form a well incorporated slightly wet dough.
  4. Cover and set aside to rise for 3 to 4 hours or overnight.
  5. Punch down the dough once, and if the dough appears too wet add in up to 3/4 cup flour to add stucture.
Pizza and Toppings
  1. Pre-heat the oven to 500 degrees.
  2. Prepare the baking sheet, sprinkling with cornmeal. Stretch the naan base into a oval naan shape as thin as possible. I use my hands but a rolling pin can be used if easier.
  3. Pop this into the oven for about 5 minutes, until partially cooked.
  4. Remove from the oven and gently spread with the pizza sauce and the cheeses and allow it to cook for 12 minutes, until the cheese is all melted and the sides are crisp and turning gently golden.
  5. Remove from the oven, top with the chopped chicken tikka, mushrooms, sliced onions and the jalapeno if using and cook for another 2 minutes. Turn off the oven and let it rest for 3 to 4 minutes.
  6. Sprinkle with cilantro and slice and serve.