Chicken Tikka Masala Pizza

• Meat

  • 1/2 batch Chicken tikka masala

• Produce

  • 1/2 bunch Cilantro
  • 1/2 Red onion, thin

• Baking & Spices

  • 1 tsp Active dry yeast
  • 4 cups All-purpose flour
  • 1 tsp Kosher salt

• Oils & Vinegars

  • 1/3 cup Olive oil

• Dairy

  • 3 cups Mozzarella cheese

• Liquids

  • 1 1/2 cups Water

Found on houseofnasheats.com

Description

Directions

• In a medium bowl, sprinkle the yeast over the warm water and stir to combine, the let it sit and proof for 5-10 minutes, until slightly foamy.
• Meanwhile, in a separate mixing bowl, combine the flour and salt. Turn the paddle on at low speed and drizzle in the olive oil slowly, mixing until combined.
• Pour the yeast mixture into the oil and flour mixture and mix until completely combined.
• Prepare a clean bowl with a little extra oil so that the dough wont stick to the sides while it rises, then scrape the dough into the bowl, turn to coat in the olive oil, and cover it with plastic wrap. Let the dough rise for 1 hour, or place the dough in the refrigerator for up to 3-4 days.
• To prepare the dough for pizza assembly, divide it into two roughly equal parts. Roll out each ball of dough on a lightly floured surface to form a very thin crust, then transfer to a clean baking sheet and repeat with the remaining dough.
• Preheat oven to 500 degrees.
• While oven is heating, gently spread about 1 cup of the tikka masala sauce around each rolled out portion of dough, leaving a slight margin around the edges to create a crust. Sprinkle chunks of the chicken on top, along with half of the chopped red onion, cilantro, and mozzarella. Repeat with the other portion of dough and remaining ingredients.
• Bake each pizza until the crusts are golden and the cheese is bubbly, around 12-15 minutes.
• Alternatively, you can grill your pizza by rolling out the dough, brushing both sides with olive oil and laying each crust on a preheated grill to cook for 2-3 minutes, then flipping, topping with the sauce, chicken, onions, cilantro, and cheese, then closing the lid and cooking another 2-3 minutes or longer, until the cheese is melted and the crust is cooked through.