Tikka Masala Pizza

Ingredients

Dough

• 2 1/2 cups bread flour
• 2 teaspoons salt
• 1 package (.25 oz) instant yeast
• 1 1/4 cups water
• 2 teaspoons olive oil

Marinade

• 1 cup plain whole milk yogurt
• 2 Tablespoons lemon juice
• 2 teaspoons ground cumin
• 2 teaspoons ground red pepper
• 2 teaspoons ground black pepper
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1 Tablespoon minced ginger
• 1 1/2 pounds boneless skinless chicken breasts, cubed

Sauce

• 1 Tablespoon unsalted butter
• 2 cloves garlic, minced
• 1 jalapeño chile, minced
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon garam masala
• 1/2 teaspoon salt
• 1 8-ounce can tomato sauce
• 1 cup cream

Toppings

• 8 ounces farmer cheese, grated
• Sliced onions, lightly charred (optional)
• Cilantro leaves (optional)

Directions

Combine flour, salt, yeast, water, and oil in a large bowl. Mix with hands or a wooden spoon until no dry flour remains. The bowl should be at least 4 to 6 times to volume of the dough to account for rising.

Cover bowl tightly with plastic wrap, making sure that edges are well-sealed, then let rest on the countertop for at least 8 hours and up to 24. Dough should rise dramatically and fill bowl.

Meanwhile, prepare the chicken. Combine the marinade ingredients and the chicken in a medium bowl and refrigerate at least one hour, or overnight.

[Once the dough has risen, s]{.s2}prinkle the top lightly with flour, then transfer it to a well-floured work surface. Divide dough into two pieces and form each into a ball by holding it with well-floured hands and tucking the dough underneath itself, rotating it until it forms a tight ball.

Pour 1 to 2 tablespoons of oil in the bottom of two 10-inch cast iron skillets or round cake pans. Place 1 ball of dough in each pan and turn to coat evenly with oil. Using a flat palm, press the dough around the pan, flattening it slightly and spreading oil around the entire bottom and edges of the pan. Cover tightly with plastic wrap and let the dough sit at room temperature for two hours.

[Meanwhile, cook the chicken. ]{.s3}Set the oven to broil on high. Spread the chicken on a foil-lined baking tray, and cook 7-8 minutes. Drain as much liquid from the pan as you dare, then return the chicken to the oven and cook until slightly charred, about 7 minutes. Remove from the oven and set aside. Turns off the broiler, and set the oven to bake at 475°F.

Prepare the sauce. Melt the butter in a large, deep skillet over medium heat. Add the garlic and the chile; cook one minute, stirring constantly. Add in the coriander, cumin, paprika, garam masala, and salt. Stir fry 30 seconds, until fragrant. Stir in the tomato sauce and simmer until thick, about 15 minutes. Add the cream and simmer another 5 minutes.

[Par-cook the dough. ]{.s2}After two hours, dough should be mostly filling in the pan up to the edges. Use your fingertips to press it around until it fills in every corner, popping any large bubbles that appear. Lift up one edge of the dough to let any air bubbles underneath escape and repeat, moving around the dough until there are no air bubbles left underneath and the dough is evenly spread around the pan. Place in the oven and cook for 10 minutes.

Remove the pans from the oven and carefully assemble the pizza. Return the pans to the oven and bake until the cheese is lightly browned, 5-7 minutes. Remove from the oven and cool slightly before serving.