- 4
Ingredients
- FOR DOUGH:
- 12 ounces skinless, boneless chicken breast halves
- 1/4 cup plain nonfat Greek yogurt
- 2 teaspoons garam masala, divided
- 1 teaspoon curry powder
- Cooking spray
- 5/8 teaspoon kosher salt, divided
- 1 (14.5-ounce) can unsalted diced tomatoes, drained
- 1 tablespoon olive oil
- 1 teaspoon grated peeled fresh ginger
- 1/4 teaspoon ground red pepper
- 3 garlic cloves, minced
- 2 tablespoons heavy cream
- 3/4 lb. pizza dough, recipe follows*
- 1/3 cup thinly vertically sliced red onion
- 3 ounces part-skim mozzarella cheese, shredded (about 3/4 cup)
- 2 tablespoons fresh cilantro leaves
- ———
- 1 cup water, at 80º-90ºF
- 3/4 teaspoon honey or sugar
- 1 1/2 teaspoons kosher salt
- 1 1/2 tablespoons extra virgin olive oil
- 2 2/3 cups bread flour
- 9 tablespoons whole wheat flour
- 1 3/4 teaspoons yeast (active dry, instant, or bread machine)
Preparation
Step 1
Preheat broiler to high.
Cut chicken in half horizontally. Combine chicken, yogurt, ½ teaspoon garam masala, and curry powder. Place on a foil-lined baking sheet coated with cooking spray; sprinkle with ⅛ teaspoon salt. Broil 5 minutes on each side.
Heat a skillet over medium-high heat. Place tomatoes in a mini chopper; pulse until almost smooth. Add oil to pan. Add 1 ½ teaspoons garam masala, ginger, red pepper, and garlic; cook 1 minute. Stir in tomatoes; simmer 4 minutes. Stir in ½ teaspoon salt and cream; cook 1 minute. Cut chicken into pieces. Add chicken to pan; toss.
Spoon chicken mixture on prepared crust. Top with cheese. Bake for 10 minutes. Remove from oven and top with onion. Return to oven and bake for an additional 5 to 7 minutes, or until crust is golden and topping has browned slightly. Sprinkle with cilantro before serving.
FOR DOUGH:
Makes (2) ¾-lb. pizza crusts
Place ingredients, in order indicated by the manufacturer of your bread machine, in pan of bread machine fitted with kneading paddle. Run the machine on the dough cycle. When complete, remove the dough from the machine and place on a floured work surface. Divide dough in half and reserve one half for later use (place in a freezer bag and freeze or refrigerate). Toss or roll out to a 12-14″ circle. Transfer to a baking sheet covered in parchment paper or a pizza stone before adding toppings.
Nutrition information at http://amybites.com/?p=3992