Tandoori Chicken Pizza

Made with marinated roast chicken, tasty Tandoori sauce and a number of herbs and vegetables, Tandoori chicken pizza recipe is perfect for a Friday night meal.

Imagining how relaxed you are with some pizza and juice or wine after a busy week of work and study.

It may be a bit time-consuming to prepare this chicken pizza. However, if you refrigerate marinated chicken and make pizza dough the night before, it will reduce the preparing and cooking time significantly. Those who are engaged in homemade cooking and homemade pizza must definitely find it worth trying. Find out a popular recipe for Tandoori chicken pizza here!

Tandoori Chicken Pizza

Recipe by Anna SmallingCourse: MainCuisine: AmericanDifficulty: Medium


Prep time


Cooking time



Made with marinated roast chicken, tasty Tandoori sauce and a number of herbs and vegetables, Tandoori chicken pizza recipe is perfect for a Friday night meal.


  • For the crust
  • 2 cups bread flour

  • 2 teaspoons instant yeast

  • 1 cup Italian 00 flour

  • 1 teaspoon salt

  • 2 tablespoons olive oil

  • 1 cup warm water

  • For the Tandoori chicken
  • 3/4 pound skinless, boneless chicken thighs

  • 2 tablespoons plain yogurt

  • 2 tablespoons tandoori spice blend

  • 1 tablespoon lemon juice

  • 1 tablespoon neutral oil, plus extra to drizzle

  • Salt to taste

  • For the topping
  • 1 cup tomato sauce

  • 3 1/2 ounces feta cheese, crumbled

  • 1 medium red or yellow bell pepper

  • 1 small red onion, finely sliced

  • Small handful fresh cilantro


  • In a mixing bowl, gently combine yeast and water. Stir to dissolve the yeast add in olive oil. Add in flour and salt in the yeast mixture. Mix well until the mixture becomes dough-like; add extra water if needed.
  • Transfer the mixture to a well-flour surface. Punch down and knead on board for 7 minutes until the dough is soft and elastic. Form dough into a ball.
  • Place the dough in an oiled bowl; cover the bowl with a damp cloth or plastic wrap. Let it rest in a warm place for about 1 1/2 hours, until doubled. Alternatively, place in the fridge for a slow rise.
  • To marinate the chicken: whisk yogurt, tandoori spice mix, lemon juice, salt and oil in a bowl. Add the chicken thighs and stir so the thighs are coated in the marinade. Cover and refrigerate for at least four hours or overnight, if possible.
  • Preheat oven to 400°F (if you use a pizza stone, place it in the oven).
  • Place the dough and marinated chicken on the counter so they can warm to room temperature.
  • Place the chicken in a single layer on a grilling pan, along with the whole red pepper. Drizzle with a little neutral oil, and roast the chicken and pepper for 30 minutes, turning once, until the chicken thighs register 165°F on an instant-read thermometer.
  • Once roasted, shred the chicken. Peel the skin from the red pepper and slice it into long strips.
  • Increase oven temperature to 450°F.
  • Divide the pizza dough into two and roll out each piece into circles to your desired thickness. Place one circle on a floured pizza peel (or on top of a baking sheet), and spread 1/2 cup of tomato sauce. Top the pizza with the roasted red pepper, tandoori chicken, red onion, and feta cheese and slide it into the oven.
  • Bake the pizza either on top of the pizza stone or on the baking sheet for 10 to 12 minutes (depending on the thickness of your pizza), until the dough looks golden and the toppings are hot.
  • Once cooked, remove from the oven and scatter the fresh cilantro on top. Repeat with the second pizza. Slice and serve.


  • For the dipping sauce, you may eat Tandoori chicken pizza with tomato sauce, pasta sauce or your own homemade sauce.
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