Chicken Pizza
Ingredients
For Pizza Dough
- 3/4 Cup | 180gm Lukewarm Water
- 2 Teaspoon Sugar
- 1 Teaspoon | 3g instant yeast (Or Active Dry Yeast)
- 1 Tablespoon Olive oil
- 2 Cup | 250g All Purpose Flour/Maida (plus few Tbsp more during kneading)
- 1 Teaspoon Salt
For Chicken
- 220gm Boneless Chicken Breast/Thighs, cube cut
- Salt to taste
- 1 Teaspoon Ginger Garlic paste
- 1 Teaspoon Lemon juice
- 2 Tablespoon Thick Yogurt
- 1 Teaspoon Coriander powder
- 1/2 Teaspoon Cumin Powder
- 1 1/2 Teaspoon Paprika/Kashmiri Chili
- 1/2 Teaspoon Black Pepper
Toppings:
- 3 Tablespoon Pizza Marinara sauce
- 150 gm Mozzarella Cheese, shredded
- Chicken breast cubes, fried
- Onions, Bell Peppers cubed small
- Basil/Oregano, Chili Flakes to garnish(optional)
- Olive oil to drizzle (optional)
Instructions
- Weigh the Flour, Yeast and the Water for a Perfect Result using a Kitchen Weighing Scale.
- Mix Sugar and Lukewarm water. Do not Use Hot Boiling Water it will kill the yeast. Add the yeast and Mix. If using Active Dry Yeast(the bigger granules) Let it rest for 10mins or till frothy on Top. I used Instant Yeast for a faster rise. Note that instant yeast doesn't need to be activated like dry active yeast and do not need to be activated. Transfer the Yeast mixture in a Big Bowl. Add Olive Oil.
- Add half of the Flour, Salt and mix once with a spatula or a wooden spoon. Add the remaining Flour in two batches. Knead just for 5-10 mins. Add extra 3-4 Tbsp flour during kneading if too sticky. Remember that the Dough should be very soft and slightly sticky. If dry like a roti dough, then the crust won't be soft. The softer the dough, the softer the crust. Avoid adding extra flour while kneading. The Dough gets Smoother as it gets kneaded after few minutes.
- Make a Smooth ball, grease with Olive oil. Cover with a Lid or cling wrap and let it rest till it gets doubled. I kept my container in a preheated oven as weather is cool currently. It got doubled in 35-40mins. If using Active yeast, it might take 1-11/2 hr to double.
- Once doubled, punch it down and divide into two parts. Makes Two 10 inch pizzas. You can refrigerate at this point too. I splitted the dough into two equal doughs and placed one in an airtight container greased with Olive oil, refrigerated for the next day. Stays good upto 2-3 days in refrigerator, Frozen upto 3 months. If Frozen, let it thaw overnight in the refrigerator section then bring to room temperature in the Kitchen Counter.
- Dust a Parchment paper or a Pizza pan with flour first. If you have Cornmeal use it instead of Flour. Place the dough and spread with fingers first. You can now Use your knuckles to spread it out but needs bit of a practice. You can also Roll it out using a Rolling pin to your desired thickness.
- I kept a Border at the edges so that the cheese doesn't come out during baking. Poke few holes to avoid the pizza from puffing up during baking.
- Layer with pizza sauce first, then cover the sauce with shredded mozzarella cheese. Place pan fried Chicken cubes and Onions, Bell Peppers. Place some more mozarella on top. Brush the edges with Olive Oil if you like a crispy crust. Skip it if you like it soft.
- Bake at 230°C or 446 F in a preheated Oven for 10-11mins or till the cheese starts bubbling, gets brown on top.
- Sprinkle some Basil/Oregano and chili flakes if you prefer spicy. Serve Hot with your favorite Ketchup. Bon Appetit!
Video
Notes
To get a Soft Pizza base, Avoid adding too much flour during kneading. Add maximum 3-4 Tablespoon while kneading if required. It needs to be very Soft to be able to roll it out and for a soft chewy crust.
Use a Preheated Oven.