Chicken Tikka Pizza
A while back I got a request from hubby dear that I am not preparing specials that often as I used to before babyjaan happened.
Chicken Tikka Kawabs – Murgh Tikka
So one weekend I adorned my chef hat and got onto making something especially to please him. I had prepared chicken tikka a day earlier and there was some leftover. The idea to make a pizza immediately popped in my mind and I am glad he thoroughly enjoyed what I made for him.
Chicken Tikka Pizza
Ingredients:
All purpose flour – 4 cups
Yeast – 1 packet – 7 gms
Warm water – to make a dough
Salt – 2 tsp
Sugar – 1 tsp
Olive oil – 4 tbsp
(Store-bought) Pasta Sauce [or] Tomato Chutney – 3/4 cup
Sun dried tomatoes – 1/2 cup, cut into small pieces
Chicken Tikka – 1 cup, cut into small pieces
Green/Red Bell Peppers – 1/2 cup,
Green Olives – 1/2 cup, sliced
Mozzarella Cheese – grated, 1 cup
Method:
1. In a cup of warm water, add one packet of yeast and mix using a spoon. Add salt and sugar and a cup of flour and mix to make a wet dough. Pour olive oil all over the dough. Cover with a wet towel and keep aside for an hour. Later you will notice that the dough has almost doubled in size.
2. Add the remaining flour to the dough and add water as needed to make a soft dough. Do not work the dough a lot. Mix it lightly ans make sure it is soft. Let it rest for 30 minutes while you prepare the toppings.
3. Preheat oven to 450 F.
4. Line a large rimmed baking sheet using waxed paper. Dust lightly with flour all over it. Drop the ball of dough over it and working with your fingers spread the dough so that it completely covers the entire baking sheet. Slather the pizza with the pasta sauce or chutney whatever you are using, then add all the toppings spreading them all over the dough. Lastly add the grated cheese and transfer the baking sheet into the oven. Your pizza will be ready in about 20 minutes.
For Thin crust pizza: use a rolling pin and roll the dough to achieve the thinness you want. Then transfer the rolled dough to a baking sheet and add the toppings.
FREEZE: To freeze, set dough balls on a plate (they should not touch); freeze until firm, about 1 hour. Then freeze in a resealable freezer bag for up to 3 months. If you plan to use it in a recipe that calls for half a batch, divide it before freezing. Thaw overnight in refrigerator.
Luv,
Mona
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November 15th, 2012 at 4:11 am
I’ll happily have a slice of this irresistible pizza simply with a cucumber salad rite now,will definitely satisfy my tastebuds.
November 15th, 2012 at 7:06 am
Pizza looks delicious and the chicken tikka even more so. I can imagine how good the combination will be.
November 16th, 2012 at 4:42 am
Hi mona
This looks lovely.
I wanted to know whether you any tomato sauce before adding topping
AsSalaamAlaiKum Rahath, just edited the post, I had forgotten to write about it .. oops!
November 17th, 2012 at 2:26 pm
Yummy it looks so delicious!
November 19th, 2012 at 1:08 am
wow… chicken tikka pizza looks delicious… this surely is a must try recipe 🙂
November 19th, 2012 at 7:41 am
Salam Mona,
Looks delicious.
Just have a few short questions:
Since you used 4 cups flour, how big was the size of the pizza?
Also, when you bake, do you use the broiler heat seating to get the topping to brown or just the bottom heat-source of the oven?
Thankx
November 28th, 2012 at 4:52 pm
Assalamualikum Mona….MashaAllah nice recipe:) i have a request with you Can you post the recipe of dilkhush we used to get in hyderabad. I miss the Karachi bakery dilkhush and even Nilofar and Subhan bakery pound cake and tea 🙂 I have so many good memories from Hyderabad.miss those days.Please let me know if you have any good recipe of dilkhush JazakaAllah Qair.May Allah SWT bless you for this helping nature…..Aameen
December 11th, 2012 at 3:01 pm
Some nice non-vegetarian recipes here, that I can cook for my children. Will browse thoroughly!
December 20th, 2012 at 1:58 am
Assalamu alaikum Mona,
It’s so nice to see you blogging again 🙂
I’m about to make your Dum ki raan again but had a similar question as another commenterin the post. I get a LOT of liquid from the lamb leg whenever I roast. Is there any way I could avoid it without sacrificing too much liquid(a little is good to pour over the lamb after done). I considered not using foil but I’m afraid the lamb will dry out all together. Have you made it any other way before? Any suggestions would be welcome. Jzk!
WaAlaiKumAsSalaam Nabeela, I can give you a few tips: try using hung yogurt; try using a rack over the pan and place the lamb leg over it; lift up the foil just a little bit after the first cooking hour.. Hope it helps inshallah!