Butter Chicken Pizza

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Butter Chicken Pizza for when you are craving a pizza that is utterly butterly delicious. It’s quite filling so this pizza should feed more people!!

The Recipe Intro↓ has step-wise images, more information, and related links. If you’d like to check it out.

♦Prep time:50min(plus30minrisingtime) ♦Cook time:20min ♦Yield: 8servings

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

Delhi Style Murgh Makhani (Butter Chicken)		1 recipe - see notes
Grated cheese (a combination of Mozzarella and Cheddar)		1 ½ -2 cups
Melted butter		As needed (for brushing)
Olive oil		As needed (for greasing the prepared dough)
Flour and Semolina		As required (for dusting the pans)
Onion, diced finely		1 large
Coriander leaves, chopped finely		A handful

Pizza Dough/Base:

Bread Flour		2 cups
Salt		1/4 +1/8 tsp
Yeast (Active dried)		¾ tsp
Sugar		¾ tsp
Lukewarm water		¾ cup
Olive oil		2 ¼ Tbsp

Method:

1. Prepare the Butter Chicken ahead of time. Here is the Recipe for Murgh Makhani which is the star of this pizza.

   

2. Add the yeast and sugar to the water in a cup or bowl. Give it a stir. Allow to sit for 15 minutes.
3. You should see good bubbling action and the yeast solution should turn frothy. If not throw it out and start over.
4. Add the flour and salt to a large bowl.
5. Add the ‘proved’ yeast solution to this along with olive oil and stir with a wooden spoon. Stir till it holds together.
6. Now knead with hands to a smooth and elastic DOUGH. Rub the surface with a little olive oil.
7. Seal the bowl with cling wrap and place in a warm or sunny area. After 30 minutes, the dough should have doubled in size.
8. Preheat oven to 200° c / 392 ° F.
9. Punch down and divide the dough into 2 portions.
10. Grease 2 medium-sized pizza pans with olive oil. Sprinkle with flour and semolina.
11. Place a ball/portion of dough on each pizza pan. Spread with your hands to stretch and fit into the pizza pans. · Alternatively, you could roll the dough into thin circles on the countertop and then place it on the dusted pans.
12. Allow to rest for 10-15 minutes again. Then make sharp cuts over the surface with a knife or fork.
13.  Brush the surface LIGHTLY with melted butter.
14. Add the Butter Chicken topping. (You might have a very small quantity of the butter chicken left. Serve that with roti, later).
15. Sprinkle over some chopped onion and coriander leaves. Top with grated cheese.
16. Place into preheated oven and bake for 15- 20 minutes. The crust should be golden, cheese should be melted. As oven temperatures and sizes vary, adjust accordingly. If baking on 2 racks, you should switch the pans after halfway baked.
17. Serve with some extra chopped onions – Truly Delhi Style!

Butter Chicken Pizza

 

Notes:

• Delhi Style Murgh Makhani – Get this delicious Butter Chicken Recipe
• The water must be lukewarm for the yeast to be activated and not too hot.

Key Ingredients: Prepared Butter Chicken, Flour, Yeast, Salt, Sugar, Olive Oil, Onions , Cheese.

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