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Tandoori Chicken Pizza

Thin crust pizza with the flavors of Tandoori Chicken
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Prep Time 10 minutes
Total Time 22 minutes
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 4 tbsp Mango Chutney use at room temp or even lukewarm
  • 1-2 oz Feta Cheese Crumbled
  • 1 Tandoori Grilled Chicken Breast
  • 1 oz Golden Raisins
  • 1-2 handfulls Fresh Spinach, rinsed and dried well
  • t tsp Tandoori Spice Rub
  • 1 handfull cilantro leaves
  • few sprigs Fresh mint leaves
  • 1/2 serrano pepper sliced very thin remove seeds to lessen heat
  • 1 pizza dough I love Williams-Sonoma's recipe for food-processor dough
  • 1 tsp olive oil
  • 1-2 Scallions, white tops only
  • salt to taste
  • garlic powder to taste

Method
 

  1. Stretch or roll out pizza dough onto pizza pan of choice.  Drizzle lightly with olive oil.  Spread chutney onto crust in thin layer.  Top pizza with chopped chicken, torn spinach leaves, raisins, feta, and scallion.
    Bake pizza 10-12 minutes until crust browns & toppings wilt.  Serve topped with mint and cilantro.  Drizzle with more olive oil and dollop with chutney as needed

Notes

Use this recipe as a base. It begs for your favorite crust. Homemade, store bought dough, even naan all work well. My favorite homemade dough for ease & taste is by Williams-Sonoma.
Sun-dried tomatoes in olive oil, other types of cheese, red peppers, and yogurt would all be welcome additions.
I love to make chutney but already had some peach mango chutney on hand so used it with no problem