Mix Sugar with Lukewarm Water till Sugar dissolves completely. Add the Instant Yeast and olive oil. Mix lightly. If using Active Yeast then let it rest for 10 mins till foams at the surface. Instant Yeast does not need to rest.
Sift the flour and salt in two batches mixing well. Knead into a Smooth dough. Apply bit of Olive oil during kneading but do not add any extra flour to keep the dough soft. Softer dough will result in a soft crust.
Grease the bowl and the dough with olive oil. Rest covered for 60mins or 90mins or till doubles in size.
Marinate boneless chicken pieces with hung curd, spices and lemon juice for 20mins. Pan fry on medium heat using mustard or vegetable oil for 3-4mins each side till cooked completely.
Punch the air out gently from the dough and make the dough smooth again. Dust a parchment paper with flour and roll out the dough till 10inches.
Prick with a fork to avoid puffing up. Apply Pizza Sauce then layer with mozzarella cheese. Place the fried chicken tikka pieces, onions and bell peppers.
Bake @230C in a preheated pizza tray for 12-14mins or till the cheese gets brown and bubbly.
Garnish with olive oil and Oregano and Red chili flakes.
