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These Mini Tandoori Chicken Pizzas turn a handful of simple ingredients into seriously good little bites.
Mini Tandoori Chicken Pizzas turn homemade pizza bases into little bites topped with tandoori chicken and cheese.
Additional Information
- Can these be frozen? Yes. Once the baked mini pizzas have cooled completely, freeze them in a single layer until firm, then transfer them to a freezer-safe container or bag with baking paper between layers.
- How long can they be stored and how? Keep cooked mini pizzas in an airtight container in the fridge for up to 3 days. Reheat them in a 350⁰F (180⁰C) oven or air fryer until hot. They can also be frozen for up to 2 months for the best quality.
- Can I use a different flour? Yes. Plain all-purpose flour works well here. If using self-raising flour, leave out the 3 tsp baking powder and keep the 1/2 tsp salt.
- What if my dough feels too dry? The original recipe says to use 1/2 cup milk, but flour absorbs liquid differently depending on the brand and how it’s measured. That’s why the milk is added gradually. If the dough is crumbly and won’t come together, add another small splash of milk.
- What if the dough is sticky? Add a little extra flour, 1 tbsp at a time. You want a soft dough that’s easy to roll, not a wet dough that sticks to everything.
- What kind of tandoori spice should I use? A wet tandoori paste or wet tandoori spice mixture works best because it coats the chicken. If yours is particularly strong or salty, start with 1 1/2 tbsp and add more to taste.
- Can I change the chicken topping? Absolutely. Leftover cooked chicken can be used instead of raw chicken. In that case, toss the cooked chicken with the tandoori paste and warm it with the peppers rather than cooking it from raw.
- What cheese works best? Mozzarella gives you the classic stretchy finish, while cheddar adds more flavour. A combination of the two is especially good.
Why you will love and enjoy these Mini Tandoori Chicken Pizzas
- The buttery little bases are easy to make and don’t need yeast or a long rising time.
- Tandoori chicken, peppers and melted cheese give these mini pizzas much more flavour than a basic cheese pizza.
- They’re easy to make ahead, and you can change the toppings depending on what’s hanging around in the fridge.
Mini Tandoori Chicken Pizzas
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 18–24 depending on size 1x
- Category: Appetizers and Snacks
- Method: Easy baking
Description
These Mini Tandoori Chicken Pizzas start with a simple, buttery homemade base, then get topped with saucy chicken, peppers and plenty of cheese. They’re easy enough for a casual family meal, but fun enough to put out when you’ve got people coming over.
Ingredients
Units
Scale
Pizza bases
- 3 cups all-purpose flour
- 3 tsp baking powder
- 1/2 cup + 1 tbsp = 125 g soft butter
- 1/2 tsp salt
- 1 egg
- Up to 1/2 cup milk, added gradually
Tandoori chicken topping
- 1 lb (approx) = 450 g chicken fillets, cut into small pieces
- 2 tbsp wet tandoori spice or tandoori paste
- 1 tbsp butter or oil
- 1/2 red bell pepper, finely chopped
- 1/2 yellow bell pepper, finely chopped
- 1/2 green bell pepper, finely chopped
- 1/2 cup tomato pizza sauce, approximately
- 1 1/2 cups grated cheese, such as mozzarella or a mozzarella cheddar blend
Instructions
- Sift 3 cups all-purpose flour, 3 tsp baking powder and 1/2 tsp salt into a large bowl.
- Add 125 g soft butter and rub it into the flour with your fingertips until the mixture looks like fine crumbs.
- Beat 1 egg with 1/4 cup milk, then gradually add it to the flour mixture.
- Add more of the remaining 1/4 cup milk a little at a time until you have a soft dough. You may not need all the milk
- Turn the dough onto a lightly floured surface and knead it gently for a minute or two until it comes together. Don’t overwork
- Roll the dough out to about 5 mm thick. Cut into small rounds with a cutter, around 7 to 8 cm wide. Place the rounds on lightly greased baking trays and prick each one once or twice with a fork.
- Bake the bases at 350⁰F (180⁰C) for about 10 minutes. They should be set but still quite pale. Take them out and leave the oven on.
- Toss 450 g chicken fillets with 2 tbsp wet tandoori spice or tandoori paste, making sure the pieces are well coated.
- Heat 1 tbsp butter or oil in a frying pan over medium-high heat.
- Add the tandoori chicken and stir fry until the chicken is cooked through, with no pink in the centre.
- Add 1/2 red bell pepper, 1/2 yellow bell pepper and 1/2 green bell pepper, then cook for another 2 to 3 minutes. The peppers should soften slightly but still have a bit of bite.
- Spread a thin layer of tomato pizza sauce, about 1/2 cup in total, over the pre-baked bases. Don’t overdo the sauce or the little pizzas can become soggy.
- Spoon the cooked tandoori chicken and peppers over each base, then sprinkle with 1 1/2 cups grated cheese.
- Return the mini pizzas to the 350⁰F (180⁰C) oven for about 5 to 8 minutes, just until the cheese has melted and the edges are lightly golden.
Notes
Prepared, tried, and tested by Rashida
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Buttery pizza bases with tandoori chicken, peppers and melted cheese
Mini Tandoori Chicken Pizzas give homemade pizza a fresh twist without it being complicated. Buttery pizza bases hold tomato sauce, seasoned tandoori chicken, colourful peppers and melted cheese, creating little pizzas with plenty of flavour in every bite. They’re quick enough for a weeknight meal and fun enough for a casual gathering, making them an easy recipe to put on the menu when ordinary pizza just won’t do.
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Yummmm
Thanks, its pretty awesome
Pizza,my favorite. Always and anywhere✌👍
So glad you love it, another one coming shortly.