Tandoori Chicken Pizza
Who doesn't love a fresh, hot, just out of the oven pizza? That melted cheese, that crispy crust...you get the idea! Well that is what you have to look forward to today!
This recipe was born from a need to use up a couple of pieces of left over tandoori chicken from the previous nights meal and I had to stretch it to feed two people so I thought - pizza time! I have to be honest as a person who has grown up on good Indian food I was a little weary of mixing Indian flavors on a pizza but it I was blown away by the flavor and considering how processed store-bought and commercial pizzas are these are a fantastic option.
This pizza is really a flavor bomb. I swear the spices in the chicken rounded out with a little of sour cream, the gooey flavorsome haloumi cheese and my secret ingredient - nigella seeds (aka kaljoni seeds which are easily available at any Indian grocery store) really take this pizza up a notch. Topped with the fresh coriander/cilantro leaves it is epic!
Try to use a pizza stone or a pizza base with perforated holes so that the base can cook through nicely and crisp up a bit.
You could use any left over chicken or store-bought chicken for this pizza too - it will just have a milder flavor.
Left over pieces of fried chicken chopped also work really well on pizza if you want to give it go!
I used a store bought medium thickness base because I know a lot of people are looking for quick recipes however you could make your own base too, add the topping and bake to perfection!
The great thing about pizza is that anything goes so the amounts are what I used but feel free to add more or less or completely different toppings for your very own creation!
YOU WILL NEED
1 x 24cm | 9.5 inch store-bought pizza base
4 heaped tablespoons pizza sauce or tomato paste
1.25 cups grated pizza cheese or mozzarella cheese
1 cup tandoori chicken chopped (this is around 2 chicken thigh pieces)
1 heaped tablespoon sour cream
1/4 medium sized red onion
1/4 cup diced capsicum / red pepper
1/3 cup chopped haloumi (if you can't find it just leave it off your pizza will still taste great)
2 tablespoons pickled jalapenos
1/8 - 1/4 cup lightly packed coriander/cilantro leaves chopped (reserve some to top pizza with before serving)
Nigella seeds sprinkled on top (optional but taste amazing, about 1/2 teaspoon is more than enough)
Chilli flakes optional but again add another level of flavor
Preheat oven to 200C/400F
Place your pizza base on your pizza stone or oven safe pizza tray
In a small bowl mix the chicken with the sour cream and set aside
Add the pizza sauce/tomato paste and spread evenly over the whole base leaving a 2cm/ 1/2 inch border around the edge.
Add 1 cup of the grated pizza/mozzarella cheese evenly over the pizza sauce
Proceed to evenly distribute the onions, capsicum, haloumi and chicken mixture over the pizza
Evenly add the jalapenos, 3/4 of the coriander/cilantro and remaining 1/4 cup pizza cheese over the pizza.
Lightly sprinkle the nigella seeds over the top
Bake for 12-15 minutes or until cheese is bubbling and the crust is golden brown.
Sprinkle with remaining fresh coriander/cilantro and chilli flakes if using and serve.