Butter Chicken Pizza Pizza With Butter Chicken Topping Recipes

BUTTER CHICKEN PIZZA

Steps:

• Turn the oven broiler to high. Heat a cast-iron skillet on the stove, over medium-high heat.
• Transfer pizza dough onto a floured surface. Gently press the pizza dough with your fingers into an 8-inch circle. Sprinkle some flour if needed to prevent stickiness.
• Once the skillet is hot, place the flattened dough onto the skillet. Stretch out the dough a bit more to let it spread over the entire skillet. Quickly add the butter chicken and spread evenly over the pizza crust. Place sliced red onions, tomato, fresh mozzarella cheese, and chopped parsley on top.
• Leave the pizza to cook on the skillet for 5 minutes or until the bottom of the crust starts to brown.
• Transfer the cast-iron skillet to the preheated broiler and cook for 3 minutes or until the crust is blistered and slightly charred. Keep your eye closely on the broil, because the intense heat can make pizza crust burn quite quickly.
• Remove the skillet and transfer the pizza onto a cutting board. Slice pizza into 4-6 pieces with a knife or pizza cutter and serve.

BUTTER CHICKEN PIZZA

Steps:

• Combine all ingredients in a blender or food processor and process until smooth.
• Combine warm water, sugar and yeast in the bowl of a stand mixer fitted with the paddle attachment; let stand 10 minutes.
• Stir in oil and salt, then add 2 cups of the flour and beat on medium speed until smooth. Switch to dough hook, and beat in another 2 cups of flour. Knead the dough on low speed for 10 minutes, adding remaining 1 cup of flour as needed - your dough has enough flour when it sticks to the bottom of the bowl but releases from the sides.
• Remove the dough from the stand mixer and oil the bowl generously (no need to clean it); place the dough in the bowl, turning it around to coat on all sides with oil. Cover with a clean towel and put in a warm spot to rise for 1 1/2 hours (an oven with just the light turned on works perfectly).
• Punch down the dough and divide in 2 even balls. Let rest 30 minutes (or wrap tightly in plastic wrap and refrigerate up to 1 day, or freeze up to 3 months - either way, bring to room temperature before proceeding).
• While the dough rests, place a baking stone or baking sheet on the bottom rack and preheat oven to 450ºF for 30 minutes. Prepare all your toppings while you wait, so that you can work quickly in the next step.
• Roll out first ball of dough on a sheet of floured parchment paper. Remove heated baking stone or sheet from the oven, and place dough on top, parchment and all. Working quickly, top dough with half the curry sauce, half the mozzarella, half the chicken, and remaining toppings. Bake on bottom rack for 10-15 minutes, until crust is golden and cheese is bubbly. Top with cilantro, if desired, and repeat with remaining pizza. Serve with chutney.

SAVORY BUTTER CHICKEN PIZZA

Steps:

• Cut chicken into bite-sized pieces. Combine yogurt, ginger paste, garlic paste, garam masala, cumin, turmeric, chili powder, salt, and lemon juice for marinade in a large glass or ceramic bowl. Mix ingredients together, then add chicken and toss to combine. Cover the bowl and refrigerate for at least 30 minutes, or up to 24 hours.
• Heat butter for sauce in a saucepan over medium-high heat. Add sliced onions and cook until translucent, about 5 minutes. Add tomatoes, chicken stock, ginger paste, garlic paste, cumin, chili powder, fenugreek, coriander, salt, and jalapeno. Stir in heavy cream and garam masala. Reduce heat and let simmer.
• Meanwhile, remove chicken from marinade and cook in a grill pan over medium-high heat until about 75% done, 3 to 5 minutes, flipping halfway though.
• Use an immersion blender or electric blender to puree the sauce to desired consistency. Add chicken to the sauce and continue to simmer until chicken is cooked through and flavors have melded, about 10 more minutes.
• While sauce simmers, preheat the oven to 350 degrees F (175 degrees C). Drizzle naan breads with olive oil.
• Bake naan in the preheated oven for 15 minutes.
• While naan is baking, remove sauce from heat and let cool to room temperature.
• Remove naan from the oven and cover with a layer of butter sauce. Top with some of the paneer and jalapenos; add chunks of butter chicken, cilantro, and more paneer cheese. Reserve remaining paneer for topping after baking.
• Return to the oven and bake for 10 minutes. Remove and sprinkle with remaining paneer and cilantro. Serve.