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Friday, June 14, 2013

Chicken tandoori pizza..



It is easier to pick up the phone and order a pizza from a pizza outlet than making a pizza at home from scratch. We all are used to with pre-packaged, convenience food available in the store. If you think deep and look at the preservative-filled, chemically enhanced, sugar-filled foods, you will understand they do more harm than good. 

Other than the health hazard, store bought foods are much more expensive than homemade one. A homemade pizza crust and sauce can hardly cost you $2. The topping may cost between $5-6, but again if you use all the possible toppings those pizza outlets offer you. 

And I'm sure you have noticed how a delivery pizza leaves a big greasy spot on a paper napkin, where as a homemade one can be made absolutely oil free and you can choose the best quality healthy ingredients for you and your family. Moreover the options for toppings becomes so wide, anything of your choice can be the pizza topping.

It is not that I don't have those store bought food once in a while, but they are not  part of my daily diet. I always enjoy making everyday food at home, from jam to juice, bread to curries as well as special occasion sweets or fancy cake. Today it was a pizza for dinner, topped with my favorite tandoori chicken. I already had a pizza recipe in my blog, but this time the crust I made came out so good I wanted to share it with you all. As a self taught cook, with frequent baking I did learn the finer details.



For the chicken tandoori recipe please go to this link http://www.colorandspices.com/2012/07/tandoori-chicken.html

Things needed to make Pizza Crust:

(This will yield 2 large, 14 inch pizza crusts)
  • Bread flour: 3 cups
  • Warm water: 1 cup
  • Active dry yeast: 2 and 1/4 tsp
  • Sugar: 1 tsp
  • Salt: 1 tsp
  • Olive oil: 1/4 cup (divided)
  • Garlic powder: 1 tsp
  • Extra flour to dust

Steps of making Pizza Crust:


1. Proof yeast. In a deep bowl add water (just warm to touch), yeast and sugar, mix well. Cover the bowl and wait for 10 min or till the yeast bubbles up.

2. In a deep large container or the bowl of a standing mixer add 2 cups of flour, salt, garlic powder, olive oil and mix well with a spatula for 2-3 min or till well incorporated. Make a well at the center, add the proofed yeast and mix. Gradually add the rest of the flour and keep mixing till all the flour comes together and no longer sticks to the wall of the bowl. You can use a stand mixer, I used a spatula and worked the dough with my hand.

3. Dust the working surface, drop the dough on the floured surface. Knead the dough for 10 min with hand (you can use a standing mixer). Dust the working surface as needed but do not use too much of flour. I generally use 3-4 tablespoons.



4. As the dough becomes pliable, grease a large deep container, put the dough in that container, roll the dough to coat with oil from all sides. Cover the container and keep in a warm corner in the kitchen. The dough will rise to double by 1-2 hrs.



Punch down the dough, divide the dough into two equal halves. Work with one part at a time. You can keep one half wrapped in cling film for future use. Dough can be refrigerated for 2-3 days, take it out from the refrigerator 2 hrs prior cooking.


5. Take a round 14 inch pizza pan or a large baking sheet, dust with flour or corn meal, I used whole wheat flour. Stretch the dough on the pizza pan or on the tray. Use finger tips to stretch it evenly. Brush the dough well with olive oil. Cover with a cling film and let it rise for 30 min at room temperature.




6. As the dough is rising prepare the sauce and toppings and pre-heat oven at 475 F. For the sauce recipe check this link http://www.colorandspices.com/2012/11/pizza.html To compliment the flavors of chicken tandoori, I added honey and freshly chopped coriander leaves to the sauce.

7. After the dough rise for 30 min, spread sauce (of your choice) on the dough. Arrange topping and cheese. I used the tandoori chicken I made specially for this pizza, along with some bell peppers, red onion and few black olives(due to popular demand from the little one at home).



For the topping I pulled small pieces from the tandoori chicken, and added some chopped fresh coriander leaves to the tomato sauce for a different flavor. I used mozzarella cheese, you can always use cheese of your choice.

8. Cook the pizza on the middle rack on the oven, for 12-15 min, or till the cheese melts and turns brown on the side. Take the pizza out from oven, let it rest for 5 min, cut with a pizza cutter and enjoy your pizza.


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8 comments:

  1. Your recipes are wonderful. I would love for you to share them with us at foodieportal.com. Foodieportal.com is a new food sharing site, we're no photography snobs, we're just foodies and we actually try hard to promote your pictures. At foodieportal.com all your food pictures will get accepted so I really hope you come and join us.

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  2. Wow...that looks so perfect and wonderful

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  3. Beautiful Chitranga... you make it sound so simple

    Anisha Kuruvilla

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    Replies
    1. Anisha, thanks for stopping by. The fact is, it's actual simple.

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  4. Your food photos are amazing. You can share your mouth watering photos with us at foodienewz.com. foodienewz.com is a new food sharing site and we actually try our best to promote your food photos. At foodienewz.com all your food photos will be published without any editorial review so I really hope you come and join us.

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  5. Aj ekdom tomar recipe follow kore baniechilam, Darun hoechilo..Eto soft age hoto na. thank you.

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  6. Try this Tandoori Pizza which incorporates lots of Indian spices while still staying true to the concept of Italian pizza.Tandoori Pizza is an exciting way of preparation and presentation. It really melts your mouth just looking at it.

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