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Tandoori Steak Pan Pizza with Avocado, Feta, Chili and Mozzarella brings spicy steak and creamy avocado together on a homemade pan-cooked base.
Tandoori Steak Pan Pizza with avocado, feta, chili and mozzarella makes an easy skillet dinner.
Why you will love and enjoy this Tandoori Steak Pan Pizza
- Fast and practical: You get homemade pizza without waiting for the oven to heat up.
- Big flavour: Tandoori steak, feta, chili and spicy sauce give every bite plenty going on.
- Easy to customize: Swap the toppings around depending on what’s sitting in your fridge.
Additional Information
- Can this be frozen? Yes, but it’s better frozen without the avocado. Let the cooked pizza cool completely, wrap individual slices well and freeze for up to 2 months. Reheat from thawed in a covered frying pan or in the oven until hot, then add fresh avocado.
- How long can it be stored and how? Keep leftover pizza in an airtight container in the refrigerator for up to 3 days. Because the pizza contains cooked steak and cheese, refrigerate it within about 2 hours of cooking. Reheat until piping hot throughout.
Ingredient substitutions
- Self-Raising flour: You can use plain flour plus baking powder, although the texture will be slightly different.
- Plain flour: Use all Self-Raising flour if that’s what you have, but the dough may be a little softer.
- Honey: Use 1 tsp sugar instead.
- Tandoori steak: Use cooked chicken, leftover roast beef or another cooked protein.
- Feta: Goat cheese or extra mozzarella works well.
- Mozzarella: Cheddar, Monterey Jack or a pizza cheese blend can be used.
- Avocado: Add it after cooking, or leave it off altogether.
- Fresh chili: Use chili flakes or a milder fresh pepper if you don’t want quite as much heat.
- Sauce: Tomato sauce, mustard sauce, Mrs Balls sauce or Nando’s Extra Hot can be used individually or mixed.
Tandoori Steak Pan Pizza
- Prep Time: 15 minutes
- Resting Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: 2–3 servings 1x
- Category: Everyday Cooking
- Method: Easy Cooking
Description
This Tandoori Steak Pan Pizza is quick, cheesy and loaded with leftover spicy steak, creamy avocado, feta and chili. The dough cooks right in the pan, so you don’t need to turn on the oven.
Ingredients
Units
Scale
Pizza dough
- 1/2 cup Self-Raising flour
- 1/2 cup plain flour
- 1/2 tsp salt
- 1 tsp instant yeast
- 1 tsp honey
- 1/2 cup warm water, plus 1 to 2 tbsp if needed
- 1 tsp neutral oil, for the pan
Topping
- 2 to 3 tbsp sauce, such as mustard sauce, tomato sauce, Mrs Balls sauce or Nando’s Extra Hot sauce
- 1/2 cup cooked leftover spicy Tandoori steak, sliced or chopped
- 1/2 avocado, sliced
- 1/4 cup crumbled feta
- 1/4 cup thinly sliced onion
- 1/2 cup shredded mozzarella cheese
- 1 to 2 fresh chili peppers, sliced
Instructions
- Add 1/2 cup Self-Raising flour, 1/2 cup plain flour, 1/2 tsp salt and 1 tsp instant yeast to a bowl and stir them together.
- Add 1 tsp honey and 1/2 cup warm water. Mix until you have a soft, slightly sticky dough.
- If it feels dry, add the extra 1 to 2 tbsp warm water a little at a time. You want soft dough, not a pourable batter.
- Knead the dough lightly for about 2 to 3 minutes. Cover the bowl and leave the dough to rest for 20 minutes so the yeast can get going and the dough relaxes a bit.
- Add 1 tsp neutral oil to a 10-inch non-stick frying pan and spread it around the base.
- Place the dough in the pan and gently press it out with oiled fingertips until it forms an even pizza base. If it keeps springing back, leave it for a couple of minutes, then press it out again.
- Spread 2 to 3 tbsp sauce, like tomato sauce and Nando’s Extra Hot, but use whatever combination you enjoy, over the dough, leaving a small border around the edge.
- Scatter 1/2 cup cooked spicy Tandoori steak, 1/4 cup sliced onion, 1/2 cup shredded mozzarella cheese, 1/4 cup crumbled feta and 1 to 2 sliced fresh chili peppers over the pizza. You decide what you like and prefer.
- Put the lid on the pan and cook over low to medium-low heat for 7 to 9 minutes. Keep an eye on the base so it doesn’t brown too quickly. The covered pan helps the cheese melt while the base cooks.
- Turn the stove off, keeping the lid on, and let the pizza sit in the covered pan for another 4 to 5 minutes. Check that the centre of the base is cooked through rather than doughy.
- Remove the lid and let the pizza sit for 2 to 3 minutes.
- Add 1/2 avocado, sliced, just before serving so it stays fresh and creamy. (Optional)
- Carefully loosen the pizza from the pan, slice it up and enjoy it while the mozzarella is still nice and melty.
Notes
Prepared, tried, and tested by Nazley
Recipe Card powered by
The secret to this pizza isn’t the toppings. It’s how the base cooks. No oven, no pizza stone, and somehow this turned into one seriously good pizza.
Tandoori Steak Pan Pizza gives pizza night a spicy upgrade with tender Tandoori steak, melted mozzarella, salty feta, fresh chili and creamy avocado. The homemade base cooks right in a frying pan, making this an easy choice when a hot, cheesy pizza sounds good but turning on the oven doesn’t.
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This pizza looks so good, I’m definitely going to try this recipe!
Awesome stuff. Let me know how it turned out please.
I will!
Awesome