Chicken Tikka Pizza

11:30 am on 7 June 2011

This fashionable pizza is easy to make and only uses a little chicken. It’s as delicious as the ones from the gourmet pizza restaurants,  and if you follow the recipe steps – make the dough, marinate meat, assemble and bake… its EASY.

(Serves 4)


For the marinated chicken:

  • 1 large boneless chicken breast thinly sliced (or use other boneless meat)
  • Juice of a lemon
  • 1 tbsp ground coriander
  • 1 tbsp cumin
  • 1 tsp paprika
  • ½ tsp chilli
  • 100 ml natural unsweetened yoghurt
  • 3 cloves garlic crushed

For the dough:

  • 2 cups plain flour
  • ½ sachet of instant yeast
  • ½ tsp salt
  • 1 tsp sugar
  • ½ tbsp oil
  • Approx 1 cup warm water to mix

For the  pizza topping:

  • 100 g grated cheese
  • 1/3 cup tomato paste
  • ¼ cup chutney
  • ½ chopped capsicum – optional, use if you have it
  • 100 ml natural unsweetened yoghurt
  • 2 cloves garlic crushed
  • a handful of mint leaves chopped
  • squeeze of lemon juice


Make the pizza dough

Preheat the oven to 220°

In a large bowl combine the dry ingredients. Stir together adding enough water to form a dough. Knead on a well-floured surface for about 5 mins. The dough should be smooth and elastic. Place in a clean greased bowl and cover lightly, microwave 1 minute on low, stand for 10 mins then repeat till dough has doubled in size. (Two zaps with the microwave are normally enough)Alternatively set it aside in a warm place till doubled in size.

While the dough is rising marinate the chicken.  Combine all the marinade ingredients in a glass or non metallic bowl and stir in the chicken until well coated. Refrigerate until required – you can do this ahead of time – marinate for a minimum of 20 minutes.

Assemble and bake

Roll the dough out to the desired size and thickness and place on a greased tray. Mix the tomato paste and chutney together and spread the mixture over the base.

Scatter the coated chicken strips over the pizza, add the grated cheese and chopped capsicum and bake for 20 minutes or until done.

While the pizza is cooking combine the second measure of yoghurt with the chopped mint, garlic and lemon juice to make the minty sauce and set aside.

When the pizza is cooked drizzle with the minty sauce and serve.

John Hawkesby’s wine recommendation

Redmetal 2009

Pinot Gris
Mount Riley 2010

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