Food Tech Recipe 2.0

Tandoori Pizza with Juicy Chicken and a Soft Base with a Greek Yogurt Sauce.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In the bowl of a stand mixer, combine the water, sugar and yeast. Allow the mixture to sit for a few minutes until frothy. Add in the vegetable oil.

Step 2

In a bowl, combine the flour and the salt. Add the flour to the yeast mixture, 1/2 cup at a time, mixing well between additions.

Step 3

Continue adding the flour until the dough can be pulled away from the sides of the bowl with a spatula, but the dough will still be quite sticky.

Step 4

You may need to add in a little bit more or less flour, but the key is to remember that the dough will still be sticky and will stick to your fingers when you try to pull it apart.

Step 5

Grease a large bowl, then scrape the dough into the bowl. Turn the dough to coat it in oil.

Step 6

Cover the bowl with plastic wrap or a towel and a let the dough rise at room temperature until doubled, about 1 hour.

Step 7

Heat oil in a frying pan over medium heat. Cook chicken until browned and cooked through. Transfer to a bowl and cool. Combine yoghurt, curry paste and juice in a bowl.

Step 8

Add to chicken and toss to combine. Cover and marinate for 1 hour.

Step 9

Preheat oven to 220°C. Line 2 baking trays with baking paper. Divide dough into 2 pieces. Roll dough into 28cm rounds and place on trays or pizza stones.

Step 10

Spread chutney onto pizzas. Top with marinated chicken, red onion, almonds and cheese. Bake for 10-15 minutes or until pizza is golden and crisp on base. Top with rocket and coriander, to serve.