Ingredients

The following ingredients have 4 Servings
  • 295 g bread flour
  • 1 ½ teaspoons instant yeast
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 2 teaspoons olive oil
  • 200 ml warm water ((¾ cup +1 tablespoon))
  • ¼ cup greek yoghurt
  • 1 tablespoons tandoori paste ((notes))
  • 1 clove garlic
  • 2 teaspoons lime juice
  • 340 g raw chicken thighs, fat trimmed and fairly sliced thinly ((¾ lb))
  • ½ cup mango chutney
  • 1 small red onion, sliced
  • 1 small red capsicum, sliced
  • 2 cups packed shredded mozzarella ((230g / 8oz))
  • Sea salt flakes
  • Coriander (cilantro for topping)

Instruction

  • FOR THE DOUGH: Combine the flour, yeast, sugar and salt in a large mixing bowl. Give it a mix.
  • Make a well in the centre and add the oil and water. Give it a stir again until it's coming together into a dough, then turn it out onto a clean surface and knead for 10 minutes until smooth. It will start out a little sticky but it will begin to "dry out" a little the more you knead. Try not to add extra flour unless it's sticking all over your hands. You can also use a stand mixer with dough attachment to knead for 7-8 minutes.
  • Once the dough is smooth, add a little oil to a medium bowl and rub it a little. Drop in the dough, give it a flip so it has a coating of oil, then cover with plastic wrap and let it rise for about 1 hour or until doubled in size.
  • MARINATE THE CHICKEN: Combine the yoghurt, tandoori paste, lime juice and garlic in a large bowl. Add the chicken and mix well to combine, then place in the fridge to marinate.
  • PREHEAT THE OVEN to 240C / 475F / 220C fan forced. Place a pizza stone or cast iron pizza tray inside to heat while you prepare the pizza.
  • SHAPE THE PIZZA BASE: Once the dough has doubled. cut it in half and roll, pull or press it out to a 12 inch circle (10 inch if you like a thicker crust).
  • Transfer the dough to a sheet of baking paper and gently arrange it back into a circle.
  • If you want your crust a bit thicker, let it sit for another 15 minutes before topping to puff up a little.
  • Repeat with the second if you're baking both now or transfer the other piece of dough to a ziplock bag in the freezer for another time.
  • TOP THE PIZZA: Top each pizza base with ¼ cup of mango chutney and spread out. Follow with about ¾ cup of shredded mozzarella on each. Now scatter half the onion and capsicum over each.
  • Add the chicken (half on each pizza draped randomly around). Top each with the remaining mozzarella. Sprinkle over a little sea salt flakes.
  • Using the corner of the baking paper, drag it onto a flat baking tray or pizza peel.
  • Take the pizza tray out of the oven and, using the corner of the paper again, drag the pizza onto the hot tray.
  • Bake for Bake for 12-15 minutes until the crust is crispy and golden.
  • Top with fresh coriander leaves (cilantro) and serve immediately.
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