Description

Bold, tangy, and irresistibly cheesy—this Spicy Chicken Tikka Pizza fuses marinated, smoky chicken tikka with a crisp homemade crust, creamy mozzarella, and fresh veg for a pizza night that packs heat and flavor. Customizable, family-friendly, and freezer-friendly!

Ingredients

Scale

For the Chicken Tikka Marinade:

250g boneless chicken breasts or thighs, cut into cubes
100g plain yogurt
1 tbsp lemon juice
1 tbsp ginger-garlic paste
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp turmeric powder
1 tsp garam masala
1/2 tsp chili powder
Salt to taste

For the Pizza Dough:

250g strong white bread flour
1 tsp active dry yeast
1/2 tsp sugar
150ml warm water
1 tbsp olive oil
1/2 tsp salt

For the Toppings:

100ml pizza sauce (store-bought or homemade)
150g grated mozzarella cheese
1 red onion, thinly sliced
1 green bell pepper, sliced
Fresh coriander leaves
Red chili flakes (optional)

Instructions

Marinate the chicken: In a bowl, combine yogurt, lemon juice, ginger-garlic paste, cumin, coriander, turmeric, garam masala, chili powder, and salt. Add chicken, coat well, cover, and refrigerate for at least 1 hour (overnight for best flavor).
Make the dough: Dissolve yeast and sugar in warm water; rest 10 minutes. In another bowl, mix flour and salt. Add yeast mixture and olive oil; knead 8–10 minutes until soft and elastic. Cover and let rise 1 hour.
Cook the chicken: Heat a pan over medium heat and cook marinated chicken until browned and cooked through. Set aside to cool slightly.
Preheat: Heat oven to 220°C (430°F). Place a baking sheet or pizza stone inside to preheat.
Assemble: Roll dough to desired thickness on parchment. Spread pizza sauce, then add cooked chicken, onions, bell peppers, and mozzarella.
Bake: Slide parchment onto the preheated sheet/stone. Bake 12–15 minutes until crust is golden and cheese bubbles.
Finish & serve: Top with chopped coriander and red chili flakes. Slice and serve hot.

Notes

Pro tips: Marinate overnight for deeper flavor; let dough rest at room temp before rolling; use a pizza stone for extra crispiness; mix mozzarella with a little cheddar for richness.
Common mistakes: Skipping marination, rolling cold dough, overloading toppings, not fully preheating the oven, or using high-moisture cheese can lead to a soggy crust.
Variations: Paneer/tofu for a vegetarian version; mini pizzas for parties; gluten-free dough; add feta or parmesan; pineapple for sweet-heat.
Serve with: Cucumber mint agua fresca, simple green salad, or fruit salad to balance the spice.
Storage: Refrigerate slices up to 3 days; reheat at 180°C/350°F for 8–10 minutes. Freeze baked slices up to 1 month; reheat from frozen.
Equipment: Mixing bowls, rolling pin, frying pan, oven with baking tray or pizza stone, parchment, knife, chopping board.

Prep Time: 25 minutes (active) + marinate 1 hour + rise 1 hour
Cook Time: 25 minutes
Category: Main Course
Method: Baked
Cuisine: Fusion (Indian–Italian)

Nutrition

Serving Size: 1 slice (1/4 pizza)
Calories: 520
Sugar: 6g
Sodium: 820mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 3g
Protein: 32g
Cholesterol: 85mg

Keywords: spicy chicken tikka pizza, chicken tikka pizza, Indian fusion pizza, homemade pizza dough, tikka marinade pizza