Tandoori Chicken and Cauliflower Tikka Pizza
Why I Love This Recipe
Once upon a time I was a kid and then a teen living the sweet life just to the right of nowhere in Nebraska where the most exotic food-stuff to be found within at least 30 miles was pizza. Chain pizza. (I ate a LOT of pizza.) Skip forward to my college home in a much larger town – nearly a city fifty miles away -- where food-stuff exposure advanced to include not only pizza, but ASIAN food. General Tso’s Chicken! Fast forward again to life-altering and taste-bud evolving junior year abroad living in my London home, a mecca of authentic curry joints from every subcontinent found on nearly every street corner. Eureka! Nirvana! (Sadly, it was a rather bland senior year back on the plains.) Hark! The Big Apple beckoned and next step found me slumming in a 200 sq. ft. sublease studio home steps from East 6th Street’s “Curry Row” where The Little Prince restaurant became my “dining room” for 5-1/2 months. Each and every one of these “homes” represents a significant part of my life and who I have become through these experiences. What a better way to pay homage to my “homes” than to fuse my faves together in a curried pizza, “Tandoori Chicken and Cauliflower Tikka Pizza”.
Ingredients You'll Need
10-12 oz. boneless chicken breast, cut into ½” – 1” pieces
1/4 cup Greek yogurt
3 tsp garam masala, divided
3 tsp hot paprika, divided
1 tsp turmeric, divided
1 tsp grated fresh ginger
1 clove garlic, minced
1 tsp. salt, divided
½ tsp. black pepper
2 Tbsp canola oil, divided
1/3 cup diced red onion
1 small head cauliflower, cored and roughly chopped
1 serrano chile, diced
¼ cup chicken stock or water
1 lb. store bought pizza dough, homemade pizza dough (recipe follows) or prepared Naan Bread (approximately 4 pieces based on size; I made it both ways)
12 oz. Mozzarella, grated
Curried Pizza Sauce (recipe follows)
Place a pizza stone in the oven and preheat at 500 degrees Fahrenheit for an hour.
Prepare Tandoori Chicken:
Mix yogurt, 1 tsp garam masala, 1 tsp hot paprika, ½ tsp turmeric, ginger, garlic, salt and pepper in a small bowl; toss with chicken and marinate in the refrigerator for 1-4 hours.
Bring to room temperature before cooking.
In a large non-stick skillet, heat 1Tbsp canola oil over medium-high heat.
Add chicken and saute’ for 6-7 minutes until chicken is cooked. Remove chicken from skillet. Reserve.
To the same skillet, heat remaining Tbsp canola oil over medium-high heat; add onions and sauté for 3 minutes.
Add remaining spices (2 tsp garam masala, 2 tsp hot paprika, ½ tsp turmeric, ½ tsp salt) and sauté until fragrant, about one minutes.
Add cauliflower, serrano chile and ¼ cup chicken stock (or water).
Lower heat to medium, cover and cook for about 5-7 minutes until tender. Reserve cauliflower.
On a lightly floured pizza peel, form dough into a 14” circle.
Spread curried pizza sauce evenly across pizza crust, cover evenly with mozzarella.
Bake for 10-12 minutes until mozzarella is melted.
Top evenly with reserved Tandoori chicken and cauliflower.
Return to oven and bake for an additional 6-8 minutes until edges are crisp. (If using Naan bread, follow same steps and bake on pizza stone for 8 minutes until mozzarella is melted, top with chicken and cauliflower and return to oven for 3-4 minutes.)
Makes 8 slices
Curried Pizza Sauce
1 Tbsp canola oil
¼ cup diced red onions
1-1/2 tsp. curry powder
8 oz. tomato sauce
6 oz. tomato paste
1 Tbsp honey
salt and pepper to taste
In a medium saucepan, heat the oil over medium heat.
Add the onion and the garlic and cook for 5-7 minutes or until the onion soften slightly.
Add the curry powder and sauté until fragrant.
Stir in the tomato sauce, tomato paste and honey.
Add salt and pepper to taste.
¼ oz. package dry yeast
¾ cup warm water
1 Tbsp. honey
2 Tbsp. olive oil, plus additional for bowl
2 cups flour, plus additional for kneading
1 tsp. salt
In a small bowl, completely dissolve yeast in warm water.
Mix in honey and olive oil.
In a medium bowl, combine the flour and salt, and slowly mix the flour mixture into the water mixture forming a ball of dough.
Dust a clean dry surface with flour and transfer dough, knead, adding flour until dough is no longer sticky.
Coat the inside of a medium bowl with olive oil and place the dough in the bowl; cover bowl with a kitchen towel.
Let dough rise until doubled in size.
Punch dough down and reserve until ready to use.