Créé avec l’IA
Indian Style Extra Crispy Tandoori Chicken Pizza with Kachumber Salad
60 min 444 kcal par portion Moyen
Ingrédients
4 Portions
- thin pizza dough400 g
- tomato sauce100 g
- cooked tandoori chicken pieces150 g
- mozzarella cheese120 g
- sliced red onions60 g
- sliced green bell peppers40 g
- sliced green chilies20 g
- kachumber salad (tomato, cucumber, onion, cilantro, lemon juice)100 g
Instructions
- 1
Preheat your oven to 250°C (480°F) or as high as it will go. If you have a pizza stone, place it in the oven to heat up.
- 2
Roll out the 400g thin pizza dough on a lightly floured surface to your desired thickness and shape.
- 3
Spread the 100g tomato sauce evenly over the surface of the dough, leaving a small border for the crust.
- 4
Sprinkle the 120g mozzarella cheese evenly over the sauce.
- 5
Distribute the 150g cooked tandoori chicken pieces evenly across the pizza.
- 6
Top with 60g sliced red onions, 40g sliced green bell peppers, and 20g sliced green chilies.
- 7
Transfer the pizza to the preheated oven (or onto the hot pizza stone) and bake for 10-12 minutes, or until the crust is golden and crispy and the cheese is bubbling and slightly browned.
- 8
While the pizza is baking, prepare the kachumber salad by mixing chopped tomato, cucumber, onion, cilantro, and lemon juice to make 100g of salad.
