Chicken Pizza
A home-style recipe for Chicken Pizza. Makes 2 pizzas (25 cm), ready in about 90 minutes, with steps for the usual way and for the air fryer.
Ingredients
- For the dough: 2½ cups (300 g) plain flour (maida), 1½ tsp instant yeast, 1 tsp sugar, 1 tsp salt, 2 tbsp oil, about ¾ cup + 2 tbsp (200 ml) warm water
- 250 g boneless chicken, in small cubes
- For the chicken: 1 tbsp oil, 1 tsp ginger-garlic paste, ½ tsp salt, 1 tsp red chilli powder, ½ tsp black pepper, 1 tbsp lemon juice
- For the sauce: 1 tbsp oil, 2 garlic cloves crushed, 3 tomatoes grated or blended, ½ tsp salt, ½ tsp sugar, ½ tsp chilli flakes, ½ tsp dried oregano (optional)
- 1 capsicum (shimla mirch), diced
- 200 g mozzarella cheese, grated (about 2 cups)
Missing something?
- No plain flour (maida)? Use atta, sifted (the result is denser).
- No yeast? Use baking powder dough (not as fluffy).
- No chicken? Use mutton or beef (cook longer), or soya chunks.
- No cheese? Use skip it, or use cheese spread.
- No tomato? Use 1 tbsp tomato paste per tomato, or 2 tbsp yogurt for tang.
- No capsicum? Use extra cabbage or onion.
In the oven
- Mix the maida, yeast, sugar and salt. Add the oil and the warm water a little at a time and knead for 8–10 minutes into a soft, smooth dough.
- Put it in an oiled bowl, cover and leave in a warm place for 1 hour, until doubled.
- Meanwhile, cook the chicken in the oil with the ginger-garlic paste, salt, chilli, pepper and lemon juice for 6–8 minutes, until cooked and dry.
- Make the sauce: heat the oil, add the garlic for 30 seconds, then the tomatoes, salt, sugar, chilli flakes and oregano. Cook for 8–10 minutes until thick.
- Heat the oven to 230°C, or as hot as it goes. Punch down the dough, divide it in two and press or roll each half into a 25 cm circle on an oiled tray.
- Spread the sauce thinly, leaving a 1 cm edge. Scatter half the cheese, then the chicken and capsicum, then the rest of the cheese.
- Bake for 12–15 minutes, swapping the trays halfway, until the edges are golden and the cheese bubbles.
Tip: No oven? Cook each pizza in a large heavy frying pan, covered, on low heat for 10–12 minutes, until the base is crisp and the cheese has melted.
In the air fryer (about 90 min)
- Make pizza dough with maida and yeast, rest 1 hour and roll into small rounds that fit the basket.
- Air fry the base at 200°C for 3 minutes, top with tomato sauce, spiced chicken, capsicum and cheese, and air fry 6 to 8 minutes more until golden.
Air fryer tip: Make small pizzas that fit the basket and cook one at a time on a paper liner.
Air fryer basics: Heat the air fryer for 3 to 5 minutes first. Don't fill the basket more than halfway. Brush or spray a little oil. Turn or shake halfway. Use paper liners with holes. Air fryers vary, so check a few minutes early the first time.