Tandoori chicken pizza is not my normal go-to when it comes to pizza. I usually stick to something much more traditional, like a capricciosa.
But there was this pizza place in Balaclava that did tandoori chicken on a pizza, with fresh rocket, cucumber and yoghurt that I HAD to order every time I went there.
I’m talking past tense because in re-creating this pizza as a make-at-home recipe, I realised that it has been well over 10 years since I ate that particular tandoori chicken pizza and the pizza place itself is long gone.
So, as a homage to the original, I have ‘styled’ or ‘plated up’ this recipe, exactly how that pizza place used to – with the dollops of Greek yoghurt on each of the cucumber slices.
Making the tandoori chicken
The tandoori chicken I used in this recipe was made from scratch. By that I mean, I used tandoori paste from a jar mixed with some yoghurt and cooked the chicken myself. If you wanted to do the same, I have the tandoori chicken recipe here.
BUT you can also find pre-cooked tandoori chicken pieces at most supermarkets now (like you can find sliced ham and salami etc.) And, a lot of supermarkets now sell pre-marinated tandoori chicken that you just have to cook. So, if you wanted an extra short-cut, these are an option as well.
Tandoori chicken pizza crust
There is no need for a fancy, made from scratch pizza dough to make the pizza crust. I 100% went the easy route and used some large pieces of fresh Lebanese khobz pita bread for the ‘crust’ or base. If you have a favourite pre-made pizza base or crust you like to use, just swap out the pita bread for it.
Tandoori chicken pizza toppings
The thing that MAKES this recipe so tasty in my opinion, is the contrasting temperatures, flavours and textures. The part that gets cooked is the pizza crust topped with tomato paste, fresh tomato slices, tandoori chicken pieces and pizza cheese.
Once the pizza has been cooked, you top it with the fresh rocket (arugula), sliced cucumber and dollops of Greek yoghurt.
There’s hot, cold, gooey, crisp, cooling, mild, creamy, spicy all happening together and it is amazing.
I went a bit light on with the cold toppings just so that you can see the whole finished pizza in the shots. But piling on the rocket, cucumber and yoghurt is more than welcome!
Tandoori Chicken Pizza
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 pizzas 1x
- Category: Pizza
- Cuisine: Fusion
Description
A tandoori chicken pizza that you can make at home quickly and easily that will still dance on your tastebuds with contrasting temperatures, flavours and textures.
Ingredients
For the pizza
2 90-100g pieces of fresh khobz pita bread
1 tspn tomato paste
2 medium tomatoes, sliced
175g tandoori chicken pieces (recipe here)
80g pizza cheese
Cold toppings
Rocket (arugula)
Sliced cucumber
Greek Yoghurt
Instructions
- Pre-heat the oven to 180 degrees C fan-forced (400 degreed F)
- Divide the tomato paste between the two pieces of pita bread (the crust) and spread with a spoon
- Top the crusts with the sliced fresh tomato, then tandoori chicken pieces, then the pizza cheese
- Cook the tandoori chicken pizzas for 5-6 minutes
- Remove from the oven and top with fresh rocket and sliced cucumber. Dollop on Greek yoghurt and serve immediately
Notes
The pita bread is the MEB Fresh Khobz Pita which you can find in Coles, Woolworths or IGA. Please ignore the diet culture messaging about carbs on the packet <insert face palm>
You can make this tandoori chicken pizza with sour cream instead of yoghurt.
Hi! My name is Nina.
I’m a Certified Intuitive Eating Counsellor taking the ‘diet’ out of Dietitian. I am here to help you reject diet culture, tune into your body’s own inner wisdom about how to truly nourish yourself and ultimately feel good eating™ 
