YOU CAN MAKE THIS Chicken Tikka Masala Pizza

Chicken Tikka Masala Pizza – Cultural Appropriation Squared

Posted on Posted in Bread & Pizza, Chicken, One-Dish Meals

YOU CAN MAKE THIS Chicken Tikka Masala PizzaPizza month is still going strong!!  And by that, I mean it was still June yesterday.  Close enough for some Chicken Tikka Masala Pizza!  (Try saying that ten times fast…)

I’m still using that 100% pizza dough recipe I put together; I’ve been using it for all of the pizzas I’ve been making, and I’ve been totally satisfied with it.  I just grab my kitchen scale 1 and toss in 500g whole wheat flour, 450g water, 10g salt, and a packet of instant yeast.  In the past, I’ve just mixed it all up, covered the bowl with plastic wrap, and put it in the fridge.

This time, though, I followed the stretch and fold technique a little more stringently.  It’s really not any more work, though.  I just did the stretch-and-fold four times over the course of an hour before I put the dough in the fridge.  The result was a much smoother, more cohesive dough.  I’m going to be doing it like that from now on.  Amateur hour is over! 2

But enough about 100% whole wheat pizza dough, and how it holds grips succulent toppings with a firm yet healthy hand!  You came here for the pizza, not the dough!  And what a pizza it is…

CHICKEN TIKKA MASALA PIZZA FOR YOUR FACE.
chicken tikka masala pizza

I sliced apart an onion and browned it in Big Ed, my huge cast iron pan and partner in culinary crime.  I concocted some ad-hoc garam masala with a vast cornucopia of spices and ground them well in my Magic Bullet. 3  I flung some garlic, along with a few dashes of the spice mix and a couple tablespoons of tomato paste, in with the onions.  I scraped the bottom of the pan feverishly.

I ripped the juicy meat from the still-warm carcass of a roasted fowl. 4  After stirring Big Ed’s contents into a steaming morass, I airdropped a hot load of it onto the waiting, glistening crust.  Cold, quivering slices of mozzarella completed the tableau. 

After a brief stint in a 550° oven, my creation was complete.chicken tikka masala pizzaIt was the most amazing chicken tikka masala pizza I had ever tasted.

I had never actually had chicken tikka masala pizza before, so that’s actually not much of a standard to live up to.

Let’s just say it was pretty darn tasty.chicken tikka masala pizzaIt will be tastier IN YOUR MOUTH.

Believe me, there will be nothing left.Empty plateThe recipe’s at the bottom, but there’s a video of my kitchen shenanigans before that.  Be excellent to each other and eat awesomely!

-Josh

Chicken Tikka Masala Pizza
Serves 5
The quasi-Indian deliciousness of chicken tikka masala on a 100% whole wheat pizza crust with slices of fresh mozzarella. Cultural appropriation at its finest!
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Prep Time
20 min
Cook Time
7 min
Total Time
27 min
Prep Time
20 min
Cook Time
7 min
Total Time
27 min
Ingredients
  1. whole wheat pizza dough (see note), 3 8-inch crusts or 2 12-inch crusts
  2. 1 onion, sliced
  3. 1 Tbsp garam masala or curry powder (see note)
  4. 4 cloves garlic, sliced
  5. 2 Tbsp tomato paste
  6. 1 cup cream
  7. 2 cups cooked chicken, shredded
  8. ball of fresh mozzarella
Instructions
  1. Brown the onion on medium-high heat in a little cooking oil.
  2. When the onion is starting to brown, add the garam masala, garlic, and tomato paste to the skillet. Fry for a few seconds before adding the cream and folding in the chicken.
  3. Turn the heat to low and cook till thickened, stirring occasionally.
  4. Remove the sauce from the heat and preheat the oven to 550°F.
  5. Distribute the sauce and chicken evenly between the crusts and spread it thin. Slice up the ball of mozzarella and distribute it on top of the sauce and chicken. Large slices here and there are fine, there is no need to cover the entire surface with cheese.
  6. When the oven is preheated, cook the pizzas on a parchment-covered cookie sheet or a baking stone until the cheese is browned and bubbly, about seven minutes.
  7. Let cool before eating.
Notes
  1. The whole wheat pizza dough from http://feralcuisine.com/100-whole-wheat-pizza-crust/ can be made beforehand and kept in the fridge until ready to use. I recommend that recipe because it's simple and I have firsthand experience with it. Use it or your favorite 100% whole wheat pizza dough recipe.
  2. For garam masala or curry powder, you can mix up a variety of spices in a grinder (I used bay leaf, annatto, cumin, nutmeg, peppercorns, and star anise), or you can buy a premixed version from the store. I prefer going with whatever is in my spice shelf.
Feral Cuisine http://feralcuisine.com/
Chicken Tikka Masala Pizza

Notes:

  1. Affiliate link!  I’m a sell-out!  If you buy that best-rated kitchen scale through that Amazon link there, I will get a small cut and might actually be able to make a living off of this!  The horror!
  2. Although as long as I’m not getting paid for it, I’m technically still an amateur…
  3. Another one of those pesky affiliate links!  But seriously, the Magic Bullet is one of those gadgets I don’t know how I lived without.
  4. Okay, actually, I roasted the chicken the day before and the meat was in the fridge overnight, so it wasn’t really warm anymore…

2 thoughts on “Chicken Tikka Masala Pizza – Cultural Appropriation Squared

  1. This sounds amazing yo! I was wondering… I’ve heard that tossing pizza dough in the Italiano fashion adds more air to the dough, apparently the reason they do it that way. Supposedly makes for a lighter & airier dough… Would ya’ check it out & see if it’s worth the extra effort? See ya’ in the twitterverse, yo.

    1. Interesting, I never knew there was a culinary reason for it! The dough is just too darn wet to toss right now, but I’m still tweaking it; I might be able to try it out soon. : )

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