Chicken Pizza Recipe – Homemade with Turmeric & Chili Flakes

Last Updated on 3 months by Neha Deshmukh

Chicken Pizza Recipe – Homemade With Turmeric & Chili Flakes

Hey everyone! If you’re anything like me, sometimes you just need pizza. But takeout gets old (and expensive!), so I started experimenting with making my own. This Chicken Pizza recipe is a total winner – it’s packed with flavour, surprisingly easy to make, and totally customizable. I first made this when my kids were begging for a pizza night, and I wanted to sneak in some extra flavour with Indian spices. It’s been a family favourite ever since!

Why You’ll Love This Recipe

This isn’t your average pizza. We’re taking classic pizza flavours and giving them a little Indian twist with turmeric and chili flakes in the chicken. It’s a fun way to spice things up (literally!), and the homemade dough makes all the difference. Plus, it’s a great way to use up leftover chicken! You’ll love how satisfying it is to create something so delicious from scratch.

Ingredients

Here’s what you’ll need to make this amazing Chicken Pizza:

• 1 ½ cups all-purpose flour (200g)
• 1 tsp instant yeast (4g)
• 1 tsp sugar (4g)
• ½ tsp salt (2.5g)
• ¼ cup milk (60ml)
• 250gm boneless chicken, cut into small pieces
• ½ tsp turmeric powder (2.5g)
• ½ tsp chilli powder (2.5g)
• 1 sachet (70 gm) tomato sauce
• 1 tbsp oregano (7g)
• 1 small tomato, chopped
• 1 small onion, chopped
• 3 tbsp sliced olives (15g)
• 1 tbsp chilli flakes (5g)
• 200gm mozzarella cheese, shredded

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this pizza:

• Flour: All-purpose flour works great for a classic pizza crust. You can also experiment with bread flour for a chewier texture. In India, you’ll often find maida used, which is all-purpose flour.
• Mozzarella: Fresh mozzarella is amazing if you can get it, but shredded mozzarella works perfectly well and is more convenient. Some people in India prefer a blend of mozzarella and cheddar for a slightly different flavour profile.
• Turmeric & Chili Flakes: Don’t skip these! They add a beautiful colour and a lovely warmth to the chicken. Feel free to adjust the amount of chili flakes to your liking. I usually add a little extra because my family loves a bit of a kick.
• Yeast: Instant yeast is super convenient because you don’t need to activate it beforehand. If you’re using active dry yeast, you’ll need to bloom it in warm water with a little sugar for about 5-10 minutes before adding it to the flour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the dough. In a large bowl, combine the flour, yeast, sugar, and salt. Add the milk and water and mix until a dough forms.
2. Knead the dough on a lightly floured surface for about 5-7 minutes until it’s smooth and elastic. This is a good arm workout, I promise!
3. Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm place for about an hour, or until doubled in size.
4. While the dough is rising, let’s prepare the chicken. In a pressure cooker, cook the chicken with turmeric powder, chili powder, and salt for 2 whistles. Drain any excess water and sauté the chicken until it’s dry and slightly browned.
5. Preheat your oven to 200°C (392°F). Grease a pizza pan.
6. Once the dough has risen, punch it down and stretch it out onto the prepared pizza pan.
7. Spread the tomato sauce evenly over the base. Sprinkle with oregano, then layer on the chopped onions, tomatoes, olives, and cooked chicken. Don’t be shy with the toppings!
8. Finally, top with the shredded mozzarella cheese and sprinkle with chili flakes.
9. Bake for 25 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

Expert Tips

• Don’t overwork the dough! Overkneading can result in a tough crust.
• For a crispier crust, pre-bake the dough for 5-7 minutes before adding the toppings.
• Make sure your oven is properly preheated for even cooking.
• If you don’t have a pizza pan, a baking sheet will work just fine.

Variations

• Vegan Adaptation: Use a vegan mozzarella alternative and ensure your tomato sauce doesn’t contain any animal products. You can also add some roasted vegetables like bell peppers and mushrooms for extra flavour.
• Gluten-Free Adaptation: Substitute the all-purpose flour with a gluten-free pizza flour blend. You might need to adjust the amount of liquid slightly.
• Spice Level Adjustment: For a milder pizza, reduce or omit the chili flakes. For a spicier kick, add a pinch of cayenne pepper to the chicken marinade.
• Festival Adaptations: This pizza is perfect for parties! Cut it into smaller squares for easy snacking. My friend, Priya, always makes this for Diwali parties, and it’s always a hit.

Serving Suggestions

Serve your homemade Chicken Pizza hot, straight from the oven! It pairs perfectly with a fresh salad and a cool drink. A side of garlic bread is always a good idea too!

Storage Instructions

Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

FAQs

What type of flour is best for a crispy pizza crust?

Bread flour is great for a chewier crust, but all-purpose flour works well too. For extra crispiness, try pre-baking the crust for a few minutes.

Can I use a different type of cheese instead of mozzarella?

Absolutely! Cheddar, provolone, or a blend of cheeses would all be delicious.

How can I adjust the spice level of this chicken pizza?

Reduce or omit the chili flakes for a milder pizza. Add cayenne pepper for extra heat.

Can I prepare the chicken topping ahead of time?

Yes! You can cook the chicken a day or two in advance and store it in the refrigerator.

What is the best way to prevent the pizza crust from becoming soggy?

Pre-baking the crust and not overloading it with wet toppings can help prevent sogginess.