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
