Chicken Tikka Masala Pizza

Pizza Chicken Tikka by Meeta K. Wolff

The basket brimming with fresh fruit, vegetables and a few early spring flowers are loaded into the boot of my car. It is a lovely sunny morning, the busy market place coming alive with fresh new colors of spring and throngs of people meander the cobblestone streets catching the first really warm rays of sun this year. With the boot of my car still open I sit on the fender, taking a minute to catch my breath and watch the bustle around me.

Peeling open a brown paper bag, I am greeted by a sweet heady scent. The sticky Medjool date is soft and ambrosial, honey-like and captivating. I smile and look at my car full of produce and groceries. Our market provides me with most of the items from famers, butchers and bakers from the region but there are a few selected items that come from a little further. A few thin slices of chorizo, a small container of green olives and those delightful dates are tucked away in paper bags

I love the freedom of choice. Paying attention to buy mostly from friendly farmers in my region, there are nonetheless a few specialty items that make a simple dish just a little more momentous.

This mirrors often also in my work ethics and the clients I enjoy working with. I am currently working with a small fine pizza chain in the region who are changing and updating many things not only on their menu but also with regards to their marketing and social media. I will be working with them this year photographing, styling their specials and brainstorming and creating ideas to be developed further with the purpose of placing them more prominently into the market. Food business is evolving and as a food blogger I have seen the incredible explosion over the past ten years. The impact has been riveting all through the food business – regardless of which aspect one is involved with. My freedom of choice to work with them will be exciting as the team is open, creative and are highly motivated.

Pizza Chicken Tikka by Meeta K. Wolff

For our first special coming up in April we created a fusion of flavors bringing the flavors of India together with the iconic Italian pizza and pairing them in perfect harmony in this Chicken Tikka Masala Pizza. If I were to add another layer to this dish I would tell you that according to history the famous chicken tikka masala actually originated in the UK. Would this confuse you or intrigue you more? For me, this is the beauty of the foodie world we live in today. We are free to experiment and create, to develop and test. And when the client plays the same game and respects the same value fun and work go hand-in-hand!

“Love what you do and do what you love. Don't listen to anyone else who tells you not to do it. You do what you want, what you love. Imagination should be the center of your life.” ~ Ray Bradbury


Luckily I convinced them to allow me to share our pizza idea here on the blog. I sometimes like to integrate part of what I am doing off this blog, with this blog, as all of it came about thanks to this blog! Does that make sense?

Pizza Chicken Tikka by Meeta K. Wolff

While purists will stick their nose in the air and say this in no pizza – I am saying give it a try! We are lucky to have so much diversity and enjoy the luxury of being versatile. The chicken pieces are marinated in yogurt and spices to bring out a full flavor, and then broiled in the oven until tender. The pizza itself is the typical yeast dough which is covered in a fruity tomato sauce, a few slices of mozzarella. Crunchy green and red bell peppers with red onions add the final touch.

Recipe: Chicken Tikka Masala Pizza

Prep Time:
Total Time: includes rising and marinating time
Makes: 2 pizzas 26 cm in diameter


Pizza Dough
  • 150g Italian pizza "00" flour
  • 150g all-purpose flour
  • 8g fine sea salt
  • 2g active dry yeast
  • 1 teaspoon extra-virgin olive oil

Chicken Tikka Masala
  • 250g low-fat natural yoghurt
  • 6 garlic cloves, crushed
  • 4 teaspoons ginger, finely grated
  • 4 teaspoons ground turmeric
  • 2 teaspoons garam masala
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 850g skinless, boneless chicken breasts, halved lengthwise

  • 250g mozzarella cheese, sliced
  • 1 large red onion, sliced
  • 1 each green and red bell pepper, sliced
  • 1 recipe roasted tomato pizza sauce
  • 1 bunch coriander leaves


    1. To make the pizza dough combine flours and salt in a larger mixing bowl.
    2. In a small mixing bowl, stir together 200 ml lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
    3. Knead the rested dough for another 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface and cover with a damp cloth. Allow to rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.
    4. To make the pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape. Transfer to a pizza pan.
    5. To make the chicken tikka begin by preparing the masala or spice mixture. Mix garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl. Using only half of this spice mixture whisk together with yoghurt and salt in a medium bowl. Add chicken and turn to coat. Cover and chill for 4-6 hours.
    6. Preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots about 10 to 12 minutes. The chicken will not be cooked through as it will finish cooking on the pizza. Cut chicken into bite-size pieces.
    7. Preheat a pizza stone in the oven at 250C. Put together the pizza by spreading some of the tomato sauce over the base of each pizza. Top with the cheese, and scatter with slices of red onion, bell peppers, finally top with the chicken pieces. Place the pizza on the stone and bake for 8 to 10 minutes until the sauce is bubbling, the dough is golden and crisp and the chicken in cooked through.

Notes: The dough is my go to pizza dough for a quick weeknight pizza fix. It is a flavorful dough that will last in the refrigerator for up to a week. Rise time will depend on the temperature and humidity of your kitchen or refrigerator. If you are in for a little challenge give this Basic Pizza Dough a twirl. The original recipe is taken from “The Bread Baker's Apprentice” by Peter Reinhart. As with all pizza toppings you can add as much of the toppings as you like. We prefer less rather than more. The recipe for Chicken Tikka Masala is a fairly large one and you should have some leftovers after topping both the pizzas. Freeze the rest or I usually like using the leftovers on a big salad or for wraps the next day.


Pizza Chicken Tikka by Meeta K. Wolff

The pizza is not over-topped with too many random toppings but focuses on the actual flavors and of bringing them together in harmony. Not too heavy with cheese and the tomato sauce is made with sun-riped juicy good canned tomatoes and herbs. A great easy going pizza but with lots of good aromatic flavors!











Workshop Update


Do not miss the upcoming 2-day intensive food styling and photography course in the stunning Rome countryside!

Take your passion and grab your chance to improve your food photography.  Join me and Cooksister for a unique food experience this May!

>> Get the details and the link to your personal ticket now.

Don’t miss your opportunity to unleash your creativity.







More Quiche, Pizzas, Tarts, Crostatas & Co. from What’s for lunch, Honey?:

Tomato Goat Cheese Anchovy Galette by Meeta K. Wolff Roasted Pumpkin Aubergine Zucchini Tapenade Tarts with Buffalo Mozzarella (0005) by Meeta K. Wolff Roasted Tomato Aubergine and Tahini Tart (0009) by Meeta K. Wolff

Heirloom Tomato Goat Cheese Galette with Anchovies, Olives and Capers

Roasted Pumpkin Aubergine Zucchini Tapenade Tarts with Buffalo Mozzarella

Roasted Tomato Aubergine and Tahini Tart

All photographs and written content on What's For Lunch, Honey? © 2006-2016 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First

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  1. Looks fresh and tasty... I'm going to try your pizza recipe for sure!

  2. Gorgeous photos. Makes me want to take a bite of my computer! A great idea to turn chicken tikka masala into a pizza.

    1. Totally, right! Glad you liked it and thanks for your comment.

  3. Indian food and pizza? TOGETHER? I am so in!!! Photos look absolutely delicious!

  4. Visually, this is a stunner! I can only imagine the pop of flavors on this pizza would be addictive! My daughter will be home this weekend, it would be fun to make this with her!

    1. I hope you and your daughter enjoy this. Looking forward to your thoughts!

  5. Love this idea! I love a hearty pizza and this is certainly one for the recipe box.

  6. Ohhhhhh Indian and pizza would totally hit the spot!

  7. Your ravishing pizza looks tremendously! Who wouldn't want to give it a try!

    Recipe of this damn dazzling pizza just made my day :)

  8. That looks so good Meeta! O how I keep wishing we lived closer to one another as I would come over for pizza for sure.. :) I love that you share some of your work for clients here too. I do that sometimes as well (mostly on the Dutch blog though) and customers are usually thrilled when I do. Extra exposure for them and content for me. Win, win... :) Now bring me some of that pizza!

    1. I enjoy integrating both with each other. If the clients have no issues with it then it's great. I too wish you lived closer Simone I think we would be hanging out with each other most of the time!

  9. I'm not fussed about 'purity'; if this pizza tastes as good as you have photographed who cares?

    1. Glad you are not a purist! ANd yes all the great flavors work really well here!

  10. Hi Meeta, great recipe, what can I substitute for talian pizza "00" flour?

    1. It is difficult to find the perfect substitute for 00 flour. It really makes a wonderful thin crust, luxurious and tender. It's the finest milled flour available in Italy and I think you can order it online. If you are unable to find this use unbleached all purpose/plain flour.

  11. Hi. What do you mean by only using half of the spice-mix?? When are you adding the rest?

  12. Wow I never thought of tikka masala pizza. Thanks for sharing the recipe. R

  13. My son enjoys Pizza. I will try this dish for him. Thanks! Waiting your next recipes!

  14. I love that this is simple! I can't wait to try it. I'm attending a dinner next week and would love to add more toppings - what can you recommend would go well with it? Thanks!

  15. Loved your story. Your job sounds super exciting as well and thanks for sharing it! This pizza sounds and looks amazing.

  16. Though I'm a vegetarian, love the look of the pizza. I'd probably recipe the chicken with paneer tikka.


Thank you for visiting What's For Lunch, Honey? and taking time to browse through my recipes, listen to my ramblings and enjoy my photographs. I appreciate all your comments, feedback and input. I will answer your questions to my best knowledge and respond to your comments as soon as possible.

In the meantime I hope you enjoy your stay here and that I was able to make this an experience for your senses.