The Kitchn: East meets West in tandoori chicken pizza
3/4 pound skinless, boneless chicken thighs (about 4 whole thighs)
For the pizza:
1 medium red or yellow bell pepper
1 cup tomato sauce
1 small red onion, finely sliced
3 1/2 ounces feta cheese, crumbled
Small handful fresh cilantro
Make the pizza dough: Sift the flours together into a large bowl and mix in the salt. Dissolve the yeast in the water and then add the olive oil. Make a well in the middle of the flours, and drizzle in the water-yeast-oil mixture. Bring the mixture together into a soft dough, adding a little extra water if needed.
Turn out the dough onto a well-floured surface, and knead for about 7 minutes, until smooth and silky. Place in an oiled bowl, and cover with 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.
Marinate the chicken: Whisk together the yogurt, tandoori spice mix, lemon juice, salt (if using) 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.
...continued
