Author Notes: I love pizzas, because they can be transformed to fit any culture, any palate and any tastes. Having grown up with a spicy palate, I love imbuing my pizzas with flavours I enjoy - from Middle Eastern to Indian, and this recipe reflects that - oven-roasted chicken on a bed of mozarella served with an array of chutneys. Read more on the globalisation of pizza here http://www.latimes.com/features/food/la-fo-pizza-20100415,0,2584515.story - Kitchen Butterfly
Roasted Patiala Chicken Pizza
- 1 20cm pizza base of your choice, unbaked
- 2-3 tablespoons Passata flavoured with fresh cilantro and dried red chilies
- 200g fresh Mozzarella cheese, sliced into thin rounds
- 1 oven-roasted chicken breast, sliced thinly (recipe below)baked pizza base (recipe below)
- 4 - 6 Basil leaves, to top
- Sea salt
- Olive oil
- Chutneys to serve
- Preheat the oven to 230 deg C/475 deg F and set a baking stone (if you have one) onto a rack at the lowest rung of your oven. If you don't have a pizza stone, use a cast-iron skillet or a regular baking tray
- Cover your pizza base with 2 - 3 tablespoons of passata, being careful to leave a 1cm rim all around.
- Top with half of the slices or torn bits of mozzarella and the chicken slices, then top with the rest of the cheese
- Finish off with some basil leaves, carelessly strewn….or in military order, a sprinkling of salt and some olive oil.
- Bake for 12 – 15 minutes until the cheese is melted and a finger dipped in the centre results in an unserious ouch, meaning heated through.
- Serve as you desire – with chutneys, pickled peas (recipe on food52), fresh coriander leaves, yogurt…..and some refreshing mint tea.
Roasted Patiala Chicken
- 1 medium onion, peeled and coarsely grated/pureed in a food processor
- 2 tablespoons natural yogurt
- 2 skinless chicken breasts
- 1 teaspoon salt
- 4 cloves garlic, chopped or minced
- 2 tablespoons coriander leaves, chopped (or 2 coriander cubes)
- 1/2 teaspoon turmeric powder or a 1 inch piece fresh turmeric, skinned and grated
- 4 cardamom pods, seeds reserved and husks discarded
- 1/2 cup butter, melted
- 2 tablespoons tandoori spice mix
- Cook the onion in a small saucepan, with some butter or oil for about 5 minutes, then cool.
- Using a mortar and pestle, grind the salt, coriander and cardamom seeds to a coarse paste. Transfer to a non-metallic bowl and stir in the yogurt, melted butter, tandoori paste and onion puree. Mix well together.
- Hasselback each chicken, and by that I mean, cut through each breast in 8 – 10 places and stuff the paste in the slashes, turning well so every portion is coated. Cover and chill for 6 hours – overnight
- When ready to cook, preheat the oven to 220 deg C, about 460 deg F and place breasts on a rack in a roasting dish. Cook for 20 -25 minutes until tender and the juices run clear when the chicken is skewered.
- Use one for the pizza and save the other for some pilaf
- This recipe was entered in the contest for Your Best Pizza