Chicken Tikka Wheat Pizza

Pizza is one of the most favorite foods for kids not only mine for all, even adults love this. When it comes to home made I always try to make it healthy, this is my first try with wheat flour. One of my close friend introduced me first a pizza recipe, tried as her instruction and got good results. During my second try something went wrong, I ended up with searching for a good pizza dough recipe and got lot of information. Then after some trial and errors I finalized the recipe and don’t want to try something else apart from that.

Couple of baking groups chooses pizza for this month’s challenge. Home Bakers Challenge is a new group started by Priya and the first challenge given was Pizza by Martha Stewart which is hosted by Diya of Divya's Culinary Journey. As soon I saw the recipe I wonder pizza dough ratio was close to mine and only minor changes. Yields 2 12 - 14 inch pizzas.

Ingredients:

Pizza Dough:
Bread flour	9 oz
Whole wheat flour	3 oz
Active dry yeast	1 Tbsp or ½ envelope
Sugar	1 tsp
Salt	1 tsp
Water	¾ cup + ¼ cup
Oil	1 Tbsp
Topping:
Shredded mozzarella cheese	½ lbs
Tomatoes chopped (seeds removed)	1 cup
Black olive	1 cup
Onion chopped	½ cup
Bell pepper chopped	½ cup
Tomato Sauce	¼ cup
For Chicken Tikka:
Boneless chicken	½ lb
Onion cubed	½ cup
Green bell pepper cubed	½ cup
Yogurt	2 Tbsp
Cumin powder	1 tsp
Coriander powder	1 tsp
Red chili powder	1 tsp
Dry methi leaves	1 tsp
Ginger garlic paste	1 tsp
Turmeric powder	¼ tsp
Oil	1 Tbsp
Lemon juice	1 tsp
Salt

 

Directions for Pizza Dough:

1. Add yeast with sugar topping to ¼ cup of lukewarm water, give a gentle stir and let it rest for 15 minutes.
2. In a large bowl, add flour, salt and mix well, then add water, oil and yeast mixture mix well and knead for about 10 minutes.
3. Place the dough in a greased large bowl with a wrap or lid and allow it to rest for about 2 hours or until it doubles.
4. Dust a clean surface, transfer the raised dough and divide it to two portions and again wrap and allow it to rise of another hour or 1.5 times rise.
5. After this second rise pizza dough is ready to use.

 

Directions for Chicken Tikka:

1. In a mixing bowl, add all the ingredients including oil except chicken, bell pepper and onion mix well until blends well.
2. Now take one fourth of the mixture, add onion and bell pepper to that and mix well until it coats evenly.
3. In the remaining mixture add chicken and mix until it coats well. Allow it to rest for about one hour.
4. Heat oven or grille for 425º F grease pan and bake the chicken for 20 minutes or until it’s cooked on both the sides same way cook onion and bell pepper for about 10 minutes.
5. Don’t over cook the chicken or else it will be hard and once its done use in recipe as soon as possible.

 

Directions for pizza:

1. Preheat the oven and pizza stone or pan for about 45 minutes to one hour at 500º F.
2. After two rises dust the pizza peel, transfer one portion of the dough. Using your fingers press the dough to spread it evenly and make circle of 12 – 14 inch diameter or to desired shape.
3. Spread 2 tablespoon of pizza sauce evenly. Now sprinkle cheese evenly (just cover don’t over dump).
4. Next sprinkle the toppings one by one, add cooked chicken tikka, onion and bell pepper too.
5. Sprinkle ½ teaspoon of salt and again one handful of cheese.
6. Slide the pizza from peel to center of the stone and bake cook for about 10 minutes.

 

Tips:

• Always use weighing machine to measure your flour, while measuring in cups flour quantity use to vary.
• For best results use king Arthur bread flour or any bread flour which has more protein and more elastic while kneading.
• Don’t use rapid rise or quick rise yeast for this. Active dry yeast to be activated before adding to the flour as mentioned.
• If you don’t have a pizza stone or pizza peel, don’t worry you can use pizza pan instead of stone and use parchment paper instead of pizza peel.
• Transfer the pizza with parchment paper to the preheated pan.

 

Note:

If you don’t want to try wheat pizza here is the ratio for regular one 12 oz bread flour and ¾ + ⅛ cup of water which yields 2 12 - 14 inch pizza.

 

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