The Kitchn: East meets West in tandoori chicken pizza
After a whirlwind busy week of school, after-school activities, work and writing, Friday night is my night to chill and relax with my family, along with some pizza and wine.
I usually prep for my pizza the night before, after my daughter is in bed. I get the chicken in its marinade and make the pizza dough, which always benefits from a slow rise in the fridge. It's just a little work done ahead of time, but it makes dinner the next day come together so much quicker.
To make life even easier on yourself, you can also buy fresh pizza dough from a grocery store. If you have some frozen dough, all you have to do is leave it to defrost before you leave for work or school in the morning. I marinate the chicken in my special blend of tandoori spices, but you can also buy pre-made tandoori marinades or use a boxed spice mix. I also often use jarred tomato sauce.
I love this pizza because it is the perfect blend of spicy, sweet, salty and smoky. The feta cheese adds a delicate saltiness, but you can also substitute goat cheese or mozzarella to suit your own preferences. Other substitutes: Arugula works beautifully instead of cilantro, and while I like to use arrabbiata pasta sauce, any tomato sauce will do.
Tandoori Chicken Pizza
Makes 2 large pizzas, serves 4 to 6
For the pizza dough (or substitute 1 1/2 pounds of your favorite store-bought dough):
2 cups bread flour
1 cup Italian 00 flour
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