Baking · Savoury baking
Tandoori chicken pizza
To speed up the process when making multiple pizzas, roll the dough out into rough circles, about 0.5 cm thick, at step 6, then place them on slightly larger pieces of flour-dusted baking paper. Stack them, cover with plastic wrap and refrigerate until ready to top and cook. Bring to room temperature before finalising shaping and topping.
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Details
- Difficulty
- Easy
- Prep
- 15 min
- Active
- 15 min
- Cook
- 90 min
- Total
- 90 min
- Yield
- 24 slices
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- Category
- BakingSavoury baking
- Time
- Over 1 hour
- Nutrition
- Under 500 kcal
- Difficulty
- Easy
- Rating
- Well rated
- extra virgin olive oil
- 20 g
- warm water
- 320 g
- white sugar
- 1 tsp
- dried instant yeast
- 1 tsp
- baker's flour
- 350 g
- fine semolina
- 150 g
- sea salt
- 1 tsp
- tandoori paste
- 40 g
- tomato paste
- 60 g
- mozzarella
- 150 g
- cooked tandoori chicken pieces
- 250 g
- coarse semolina
- coarse semolina
- red onion
- 0.5
- cucumber raita
- cucumber raita
- long red chilli
- long red chilli
- fresh coriander
- fresh coriander
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 6 g
- Energy
- 554.4 kJ
- Calories
- 132.5 kcal
- Fat
- 4.3 g
- Fibre
- 0.8 g
- Carbohydrates
- 17.1 g
Cooking instructions are available on the original Cookidoo® page.
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