Meeta says, ….we created a fusion of flavors bringing the flavors of India together with the iconic Italian pizza and pairing them in perfect harmony in this Chicken Tikka Masala Pizza. If I were to add another layer to this dish I would tell you that according to history the famous chicken tikka masala actually originated in the UK. Would this confuse you or intrigue you more? For me, this is the beauty of the foodie world we live in today. We are free to experiment and create, to develop and test. And when the client plays the same game and respects the same value fun and work go hand-in-hand!
“Love what you do and do what you love. Don’t listen to anyone else who tells you not to do it. You do what you want, what you love. Imagination should be the center of your life.” ~ Ray Bradbury
Luckily I convinced them to allow me to share our pizza idea here on the blog. I sometimes like to integrate part of what I am doing off this blog, with this blog, as all of it came about thanks to this blog! Does that make sense?
While purists will stick their nose in the air and say this in no pizza – I am saying give it a try! We are lucky to have so much diversity and enjoy the luxury of being versatile. The chicken pieces are marinated in yogurt and spices to bring out a full flavor, and then broiled in the oven until tender. The pizza itself is the typical yeast dough which is covered in a fruity tomato sauce, a few slices of mozzarella. Crunchy green and red bell peppers with red onions add the final touch.”
150g Italian pizza “00” flour
150g all-purpose flour
8g fine sea salt
2g active dry yeast
1 teaspoon extra-virgin olive oil
Chicken Tikka Masala
250g low-fat natural yoghurt
6 garlic cloves, crushed
4 teaspoons ginger, finely grated
4 teaspoons ground turmeric
2 teaspoons garam masala
2 teaspoons ground coriander
2 teaspoons ground cumin
850g skinless, boneless chicken breasts, halved lengthwise
250g mozzarella cheese, sliced
1 large red onion, sliced
1 each green and red bell pepper, sliced
1 recipe roasted tomato pizza sauce
1 bunch coriander leaves
To make the pizza dough combine flours and salt in a larger mixing bowl.
In a small mixing bowl, stir together 200 ml lukewarm tap water, the yeast and the olive oil, and then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
Knead the rested dough for another 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface and cover with a damp cloth. Allow to rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.
To make the pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape. Transfer to a pizza pan.
To make the chicken tikka begin by preparing the masala or spice mixture. Mix garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl. Using only half of this spice mixture whisk together with yoghurt and salt in a medium bowl. Add chicken and turn to coat. Cover and chill for 4-5 hours.
Preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to brown/blacken in spots about 10 to 12 minutes. The chicken will not be cooked through as it will finish cooking on the pizza. Cut chicken into bite-size pieces.
Preheat a pizza stone in the oven at 250C. Put together the pizza by spreading some of the tomato sauce over the base of each pizza. Top with the cheese, and scatter with slices of red onion, bell peppers, finally top with the chicken pieces. Place the pizza on the stone and bake for 8 to 10 minutes until the sauce is bubbling, the dough is golden and crisp and the chicken in cooked through.
The dough is my go to pizza dough for a quick weeknight pizza fix. It is a flavourful dough that will last in the refrigerator for up to a week. Rise time will depend on the temperature and humidity of your kitchen or refrigerator. As with all pizza toppings you can add as much of the toppings as you like. We prefer less rather than more. The recipe for Chicken Tikka Masala is a fairly large one and you should have some leftovers after topping both the pizzas. Freeze the rest or I usually like using the leftovers on a big salad or for wraps the next day.
Michael’s wine recommendation – CLICK HERE
Meeta – that’s my name given to me by my dad! I was born back in the summer of 1972, one beautiful day in Bombay, India. I studied Hotel Management, specializing in Marketing and Guest Relations. I trained in one of the finest luxury hotels of this world in Doha, Qatar. That is when a tiny spark for food was ignited in my soul. I now have settled down in Germany, with my two men, Tom my husband and Soeren, my adorable son.
Hotels are not a part of my life in Germany. After graduating I came to Germany and worked in an advertising firm, an architecture and design firm and a couple of software firms. Don’t ask how that came about – it just happened!
Now I am in Weimar and for the first time in my life I feel grounded at having found a great place to lay my hat. But my traveling feet continue to itch! Let’s see where life takes me.
I love photography, always have, but it was with the start of this blog that I discovered the world of Foodography. Since then the passion for photography I developed has taken a complete new angle and opened so many exciting doors. I try to capture shots that speak a thousand words, that makes one feel as if they were a part of the scene and experience the photo with their senses.
Click here for Meeta’s website.