Karahi (Sautéed) Chicken Pizza Recipe

This recipe will make 1 of the 12" pizza or two of the 8" Pizza. You may elect to make your own Pizza crust , buy a frozen crust or Naan. If you are using frozen crust or frozen Naan, make sure they are fully thawed out. 

Ingredients

1. Pizza Crust 12": 1

2. Curry Pizza Sauce : ½ Cup

3. Sauté

Skinless boneless Chicken breast: 8 oz

Vegetable oil: 2 Tablespoons This is not a mistake

Cumin seeds: ¼ teaspoon

Brown mustard seeds: ¼ teaspoon

Fresh green onions: 4 Split vertically in half, cut into 1" pieces

Garlic Minced: 3 cloves peeled minced

Fresh Green bell pepper diced ¼": ½ cup

Fresh Serrano: 1 Split vertically in half. Remove seeds and white membrane to reduce heat. Chop.

Cumin powder: 1 teaspoon

Coriander powder: ¾ teaspoon

Ginger powder: ¼ teaspoon

Cinnamon powder: Pinch

Ground Cardamom: ¼ teaspoon

Cayenne pepper: 1/8 teaspoon

Black pepper: ¼ teaspoon

Salt: 1/8 teaspoon

Amchoor (Dry sour Mango powder): 1/8 teaspoon
4. Paneer crumbled: 4 oz

5. Tomato: 1 Cut into 8 wedges. Spoon out seeds and gel to reduce water.

Use Roma Tomatoes, if possible. This will reduce the amount of water.

Baking

Oil for basting.

Corn meal: for dusting pizza peel

Method

Sauté

1. Boil chicken breast in water. When water comes to a boil. Turn it to medium. Cook covered for 20 minutes. Drain. Chicken breast will be white inside. Cut chicken into ¼ to ½" pieces.

2. Heat oil in a pan. Add cumin and mustard seeds at medium heat. The seed will start to pop in a few minutes. Add chicken, onions, garlic, bell pepper, Serrano. Sauté about 2 to 4 minutes.

4. Mix remaining dry spices together. Add spices. Sauté about 2 minutes. The idea is not to cook the toppings. We want the vegetables to remain crunchy. The goal is to coat the toppings with fried spices. You may have to add one tablespoon of water during this process. Make sure almost all the water has evaporated.

Assemble Pizza

1. Apply basting oil to the outer rim (collar) of the crust about ¾" wide.

2. Spread the Curry pizza sauce evenly using a spatula.

3. Scatter Sauté evenly on the crust.

4. Arrange tomato wedges evenly, so that there is at least one wedge per slice of pizza.

5. Scatter Paneer.

Bake

1. Place the pizza stone on the lower shelf of the oven

2. Pre-heat oven to 450º F  for about 40 minutes.

3. Scatter corn meal on the Pizza peel.

4. Put the assemble pizza crust on the pizza peel.

5. Transfer the pizza from the peel to the stone by shaking the peel. The corn meal will aid in transferring the pizza crust.

6. If you are using par-baked pizza crust or par-baked Naan, bake for 8 minutes. If you are using fresh pizza dough, bake for 10 minutes.

7. Use pizza peel to remove the pizza, and transfer to serving pan.

8. Use Pizza Cutter, when the pizza is still hot (just baked).

Notes

1. You may substitute Paneer with Ricotta cheese. Remember that Ricotta cheese is very wet, so reduce the amount of Ricotta cheese.

3. If you want melted cheese, substitute Paneer with Mozzarella cheese. Remember too much of cheese will obscure the curry flavor.