Ingredients:
PIZZA DOUGH All-purpose Flour (Sifted) ... 2 Cups
Milk Powder ... 2 Tbsp
Powdered Sugar ... 1 Tsp
Salt ... 1/2 Tsp
Yeast ... 1 Tsp
Butter (Melted) ... 2
Tbsp Milk (Luke Warm) ... As Needed (1 cup approx)
PIZZA SAUCE Tomatoes ... 4 (Medium Size)
Garlic Paste ... 1/4 Tsp
Red Chilli Flakes ... 1 Tsp
Mixed Herbs ... 1/2 Tsp
Oregano ... 1 Pinch
Salt ... 1/4 Tsp
Cooking Oil ... 1 - 2 Tbsp
Tomato Ketchup ... 2 Tbsp
TANDOORI CHICKEN (FOR TOPPING)
Chicken (Cubes) ... 200 g
Garlic Paste ... 1/4 Tsp
Tandoori Masala ... 1 Tbsp
Yogurt ... 3 - 4 Tbsp
Cooking Oil ... 1 - 2 Tbsp
OTHER TOPPINGS
Grated Cheddar or Mozzarella Cheese As Needed (1 Cup Approx)
Capsicum (Chopped) ... 1
Olives ... 10 - 12
Onion (Sliced) ... 1
Small Tomato (Sliced Without Seeds) ... 1 Medium
Oregano ... 1 Pinch
Red Chilli Flakes ... 1 Pinch
Method: PIZZA DOUGH
- Add all-purpose flour, milk powder, salt, powdered sugar and yeast in a bowl - Mix all dry ingredients - Add 2 Tbsp butter - Add luke warm milk gradually and knead a soft dough - Cover dough with cling wrap - Let dough rest in warm place for 2 hours to rise
PIZZA SAUCE:
- Blend tomatoes - Add 1 - 2 Tbsp cooking oil in pan - Add garlic paste and saute for few seconds - Add blended tomatoes - Add red chilli flakes, mixed herbs, salt and oregano - Cook on medium heat for 10 - 12 minutes - Turn off flame - Add Tomato Ketchup and mix it - Pizza Sauce Is ready, it can be stored in refrigerator for 1 week
TANDOORI CHICKEN TOPPING
- Take chicken cubes in a pan - Add garlic paste, tandoori masala, yogurt and cooking oil into it - Mix well and let marinate chicken rest for 10 - 15 minutes - Cook on low flame with lid, until chicken becomes soft - Cook on medium heat until water dries up - Tandoori Chicken is ready
ASSEMBLE PIZZA & COOK
- Take a 12 Inch Non Stick Pan - Grease pan with butter - Knead dough again for 1 - 2 minutes - Shape dough into a pizza - Apply pizza sauce ( 4 - 5 Tbsp) - Spread cheese on pizza (as needed) - Add cooked chicken, capsicum, onion, tomatoes - Spread more cheese - Sprinkle a pinch of oregano and red chilli flakes - Add black olives - Press lightly to set toppings - Cover the pan with lid and cook on low heat for about 20 - 25 minutes or until cooked perfectly, Make sure heat is evenly distributes for even cooking. Use Iron Tawa below pan during cooking if needed - Dish out and Serve