Chicken Korma 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. This is a very mild flavorful recipe.

Ingredients

1. Pizza Crust 12": 1

2. Korma Pizza Sauce : ½ to 1/3 Cup 

3. Boiled Skinless boneless Chicken breast: 8 oz diced about ¼"

4. Sliced Almonds Raw: 1 Tablespoon.

5. Paneer crumbled: 4 oz

6. Vegetable oil for basting collar of the crust

7. Corn meal: for dusting pizza peel

Method

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

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

3. Sprinkle Almonds evenly.

3. Scatter diced Chicken breast evenly.

4. 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. I have scattered the Almond right on top of the sauce. This avoids the almonds from burning during baking cycle.

2. You may soak Paneer in lightly salted water to add flavor for about 10 minutes. Drain and use paper towel to dry before crumbling it.

3. If you want melted cheese, substitute Paneer with Mozzarella cheese. You may also use a combination of Paneer and Mozzarella cheese.