Admittedly, we had both only just made/eaten our first Chicken Tikka Masala this year. To fans of the classic dish, I’m sure this is shocking to hear – but what can we say? We love our usual faves! But, after being pushed outside of our comfort zone and attempting recipes that used new spices, different techniques, and were emblematic of flavor profiles unknown to us – we learned how much we LOVE trying new things.
Which, to be fair, we’ve always been fans of experimentation and giving new experiences their due diligence, but when it comes to food…we know what we’ll like. In the case of Chicken Tikka Masala, though – otherwise known as our maiden voyage – we were instantly obsessed. Then, one thing led to another and we thought: how would this taste on a pizza??
Spoiler Alert: It’s AMAZING. All of the best parts of Tikka Masala with a sprinkle of mozzarella, feta, and plenty of cilantro. One bite of the fluffy & crispy crust and you’re suddenly forgetting how you ever ate Tikka Masala before this. Let us know if you give it a try!
Gluten-Free Chicken Tikka Masala Pizza with Feta
Ingredients
- 3 cloves garlic, finely diced
- 2 tsp peeled ginger, finely diced
- 2 tsp ground turmeric
- 1 tsp garam masala
- 1 tsp ground coriander
- 1 tsp ground cumin
- 3/4 cups whole milk yogurt (not greek)
- 1/2 tbsp kosher salt
- 1 lb cooked shredded chicken
- 1 1/2 tbsp ghee (clarified butter) or vegetable oil
- 1 small onion, thinly sliced
- 1/4 cup tomato paste
- 1 tsp crushed red pepper flakes
- 1 12-oz. can diced San Marzano tomatoes
- 1 cup heavy cream
- 1 1/2 cups shredded mozzarella
- 1 cup feta cheese
- 1/2 cup chopped cilantro, plus sprigs for garnish
Instructions
- If making homemade dough, begin that process now . Preheat the oven to 500 degrees F.
- While the dough is resting, combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl. Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat.
- Heat ghee (or vegetable oil) in a large heavy pot over medium heat. Add onion, tomato paste, and crushed red pepper and cook, stirring often, until tomato paste has darkened and onion is soft. Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown.
- Add tomatoes with juices, crushing them with your hands as you add them. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.
- Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.
- Add the shredded chicken to the sauce, and simmer, stirring occasionally, to coat the chicken. After 2-3 minutes, remove from the heat and pour the sauce overtop the pizza dough. Sprinkle on the cheeses and toss in the oven, cooking for 10-15 minutes, turning the sheet pan once halfway through. Remove from the oven when the top is lightly browned and bubbly. Top with fresh chopped cilantro. Enjoy!
Moments Gluten-Free Pizza Dough
Ingredients
- 1 cup warm water
- 1 tsp Fleischmann's Yeast
- 1 tsp honey
- 2 1/4 cup Cup4Cup GF flour (or regular flour)
- 1 tsp kosher salt
- extra virgin olive oil
Instructions
- Fill a glass measuring cup with warm water. To the warm water, add the yeast and honey. Stir to dissolve. Allow the mixture to sit for at least 4 minutes to make sure the yeast is alive. The yeast is done activating as soon as an inch of foamy bubbles appears on the surface.
- Place the flour and salt in the bowl of an electric mixer fitted with a dough hook. Add the yeast mixture and mix on low speed until the mixture starts to come together. Using a spatula, scrape any loose flour on the sides into the center of the bowl. As soon as all of the flour has been incorporated, turn the speed up to medium and mix for 8 minutes without touching it. You can stop mixing when the dough pulls away from the sides and forms into a ball.
- After the dough comes together, place it in a separate bowl that has been lightly coated in olive oil. Cover with a towel, allowing it to sit in a warm place for about 10 minutes. Knock down the dough after the time is up and toss it on your sheet pan. Roll out with a glass!
