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... —Kitchen Butterfly
Roasted Patiala Chicken Pizza
1 20cm pizza base of your choice, unbaked
Passata flavoured with fresh cilantro and dried red chilies
200g fresh Mozzarella cheese, sliced into thin rounds
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
In This Recipe
Roasted Patiala Chicken Pizza
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
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
For the first 9 years of my life I hated food and really loved sugar till Wimpy (British Fast Food chain) changed my life! These days, all grown up, I've junked junk food and spend my days and nights on a quest - to find and share the sweet, sweet nectar that's food in The #NewNigerianKitchen!
Dreaming, cooking, eating and writing...about and adoring a strong food community that's big and bold enough to embrace the world's diverse cuisines - I'm passionate about celebrating Nigerian cuisine in its entirety.
Why do I love food so? It is forgiving. Make a recipe. Have it go bad....but wake up tomorrow and you can have another go at succeeding! Only with food!