Tandoori Chicken Pizza

“When the moon hits your eye like a big pizza pie. That’s amore” A professor I once had said “you should eat and drink everything. Don’t restrict yourself from anything....as long as you make it yourself!” I really took that message to heart. You really could eat pizza everyday because it is a workout to make the dough! Since fusion is the flavor of the season, I decided to make a chicken tikka pizza!

*Recipe* Pizza Dough - 600 ml warm water - 1 t sugar - 1-7g packer of active dry yeast - 3 1/2 c all purpose flour - 3 T olive oil - 1 t salt - 3 T semolina

Pizza Sauce - 2-14 oz cans of crushed tomatoes - 1 white onion; chopped - 2-3 cloves of garlic, minced - 1 t dried basil - 1 t dried oregano - Salt and pepper - 1/2 c chicken broth - 1 t Red pepper flakes - 1-T oil - Basil leaves, chopped

Chicken Tikka - 1 lb. chicken breast cut into cubes - 1 T oil - 2 t ginger garlic paste - 1/2 t red chili powder - 1 1/2 t coriander powder - 1 t cumin powder - 1 t garam masala - 1/2 t turmeric - Salt to taste - 1/4 t red food coloring (optional) - 4 T plain yogurt, whisked

Toppings - fresh mozzarella cheese - Ricotta cheese - Finely diced jalapeños (fresh or pickled) - 1 red onion, thinly sliced - Green bell pepper, thinly sliced - Cilantro, chopped - Red chili flakes

* Mix yeast, sugar, and warm water, olive oil and set aside for 10 mins. Bubbles should form on surface. * In a large bowl mix your flour and salt. In the center create a well and pour your yeast mixture and mix until mixed well and a dough starts to form * Then pour onto a clean surface and knead with the palm of your hand for 10 mins. Set a timer. Dough should be soft and smooth. * Grease a bowl with olive oil and place the dough inside and turn it around to coat all of it with the oil. Cover with plastic wrap and let it rise. You can let it sit for up to 24 hours in a dark warm spot. I let it rise in my oven for 2 hours on the ‘proof’ setting. * To make the sauce, in a pot on med, heat up some oil. Add your dried oregano and basil leaves and cook for 30 seconds. To it add your onions and cook until translucent. Add the garlic and cook for 1 minute. Turn the heat on low and add your crushed tomatoes, fresh basil, chili flakes, salt and pepper, and chicken broth. Bring to a simmer and cook for 8-10 mins. Crush any tomato chunks with a wooden spoon or use an immersion blender. * Chicken Tikka: in a pan heat up some oil. Add your chicken breast, ginger garlic paste and all your spices and salt and mix occasionally until fully cooked. Once cooked, add the yogurt, food coloring, and mix. Let any liquid dry up. * Turn out the dough onto a floured surface and knead to loosen up. Cut into half. This recipe makes 2 pizzas. Use both right away or wrap and save for later. * Stretch your dough with your finger tips and make it thin. When it bakes it will puff up. * Preheat your oven to 525° with a pizza stone or a thick baking sheet. * Once the oven has preheated, take out your baking surface and sprinkle semolina on the hot surface and carefully place your stretched pizza dough on it. Careful! It’s very hot! * Place on the middle rack and as you are closing the oven door, quickly pour a cup of water into the bottom of the oven. Again, be careful of the steam. But that steam is what will make your dough cook to perfection. Baking the dough a little first will prevent a soggy crust. Bake for 6 mins. * Into your ricotta cheese mix in chopped jalapeños. * Once your dough has baked, add your tomato sauce, mozzarella, chicken tikka, and the sliced onions and green bell peppers. Spoon your ricotta mixture randomly on the pizza and pop back in the oven for 10-11 mins or until cheese melts and bubbles. * Garnish with chopped cilantro and red chili flakes.