When ready to make pizzas, preheat oven to 400 F (If you use a pizza stone, place it in the oven now). 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.

Slide it into the oven and bake the pizza either on top of the pizza stone or on the baking sheet.

Bake for 10 to 12 minutes (depending on the thickness of your pizza), until the dough looks golden and the toppings are hot. Take out of the oven and scatter the fresh cilantro on top. Repeat with the second pizza. Slice and serve.

Recipe note: Some store-bought tandoori spice blends have salt already added to them. In this case, skip the salt. If using homemade spice mix, add salt to taste.

(Michelle Peters-Jones is a writer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)