For Pizza Dough
3 to 3.5cups All purpose flour/maida
1cup Warm water
2tsp Dry Yeast
2tbsp Olive Oil
Olive Oil for brushing
Flour for sprinkling
For Chicken Tandoori
1tbsp lemon juice
1/2 cup yogurt
1lb chicken breast boneless, thinly sliced
1tsp Chili powder
1/2tsp Chaat masala
1tsp Kasuri Methi
1tsp Ginger garlic paste
Salt to taste
For Pizza Sauce
8-10 Garlic cloves
1/2 cup Chopped Onion
1/2tsp Red chili flakes
Salt to taste
1/2tsp Paprika powder
1/2tsp Tomato Ketchup
1cup Onions, sliced
1cup assorted Bell peppers, sliced
1cup grated cheese
Take a cup of warm water, sprinkle sugar, add yeast and let the mixture sit at room temperature for 5-10minutes till it becomes frothy.
In a bowl, add 1cup of flour, salt, olive oil and the yeast mixture
Stir with a spatula and add another cup of flour.
Stir again, add the last 11/2 cup of flour and continue to stir.
Knead the dough into a soft ball.
Apply olive oil all over the dough, cover it loosely with a cloth and set aside for 1.5 to 2 hours.
The dough will double up and nicely leaven.
In a bowl, mix the boneless chicken pieces with yogurt, chaat masala, kasuri methi, red chilli powder, turmeric powder, ginger-garlic paste, lemon juice and salt.
Keep aside for 15-20 minutes.
Heat oil in a Grilled pan.
Grill the chicken on high flame for 5 minutes on each side and then transfer it to a plate.
Blanch the tomatoes, peel the skin and keep aside.
Heat oil in a pan, fry Onions and Garlic.
Add Oregano, Basil, Chili flakes, Paprika and Salt to taste.
Add the blanched tomato pieces.
Cook for 10 minutes and then add Tomato Ketchup. Let the mixture cool down.
Blend it into a paste.
Preheat the oven at 450 F.
Divide the dough into half, roll the each half into a 12" disc.
Place the dough on a greased and dusted pan.
Brush some olive oil on the pizza base.
Spread the Pizza sauce.
Top it with veggies and chicken tandoori.
Spread the grated cheese.
Bake the pizza for 12-15minutes.
Splash some Olive Oil and serve.