As you can imagine, I love food blogs. I imagine almost every food blogger out there started out first as a food blog mega fan.
In addition to cruising Tastespotting and Foodgawker pretty religiously, I have a short list of blogs (food centric and otherwise) that I love keeping up with. So often it starts with just one post to get my foot in the door and then I just end up sort of one-sided-internet-friendshipping the people behind them. A lot of readers are just interested in seeing some pretty photos and the facts but I’m one of those nuts who actually reads the stories. People are so interesting. Every single one. Seriously.
I mean, yeah, we all love hearing about how this recipe and that one is like the best ever, even though last week’s recipe was also the best ever and so on and so forth but…
If you tell me that you came up with the idea of a sushi tostada because it’s all the ingredients you had in your fridge at the time and your dog chewed up the fridge cord so you had to eat everything in it before it all went off and you had a big dinner party coming over that night and all the shops were closed because it was a civic holiday so it turned into some home-style episode of Chopped… well that is a story.
Not every recipe is going to have such a dramatic yarn behind it, but you get the idea. How’d you come up with it? What does it make you think of? How was your day? Did you ever get that shipment in from Etsy?
I also love it when food bloggers roll over their recipes. Instead of “so, you made my epic pulled pork and it was excellent but now you have 1 gallon of leftover pulled pork in your fridge… mwahaha, good luck with that!” it’s “yesterday we made pulled pork, wasn’t that good? Unless you had a huge party, you probably have a lot left- here’s what to do with it.” Fabulous.
Kevin from Closet Cooking has always been really good at this and it’s something I always appreciated reading his blog. Now that I have my own little corner of the foodspace interwebs, it’s something I’d definitely like to emulate.
On that note… on Tuesday we brought you this super easy, ultra-delicious Tandoori Chicken. Got leftovers? Maybe. If you do, try this pizza. The pizza’s so good you’ll probably end up doubling the recipe next time you make Tandoori Chicken just so you can have more leftovers.
Honey Garlic Yogurt Sauce might sound odd… it is. But trust me on this one. The yogurt pairs naturally with tandoori chicken and the hint of sweetness from the honey cuts and complements the spice. Add a little pepper and garlic to tie it back into the savoury heart of the dish and you have one base/dipping sauce that will really kick this pizza to the next level.
Oh, and if you don’t have leftover tandoori chicken, don’t worry about it- just chop your chicken up, follow the tandoori marinade recipe and let it sit for as long as you can bear. The increased surface area provided by chopping up the chicken will turbo-drive your marinade so even if you can’t leave it for long, it will still be quite flavourful.
| Tandoori Chicken Pizza with Honey Garlic Yogurt Sauce | Print |
- 1 lb. pizza dough
- ~200 g tandoori chicken (see recipe link above), coarsely chopped
- ½ red bell pepper, thinly sliced
- ½ green bell pepper, thinly sliced
- ½ red onion, thinly sliced
- Fresh mozzarella or bocconcini, shredded or torn
- 1 small bunch fresh cilantro, coarsely chopped
- .
- Honey Garlic Yogurt Sauce:
- ½ cup plain yogurt
- 1 Tbsp honey
- 1 clove garlic, crushed
- ¼ tsp freshly ground black pepper
- Preheat your oven to 500 degrees and place your pizza stone (or baking sheet) in the cold oven to heat.
- In a small bowl, mix the honey, garlic, yogurt and pepper together. Set aside.
- Stretch out your your pizza dough, dusting with semolina flour as needed to reduce sticking.
- Remove the pizza stone/baking sheet from the oven and carefully lay your rolled out dough on it. The dough will begin to cook immediately on the heated stone.
- Using a spatula, spread a thin layer of the honey yogurt sauce on the rolled out pizza dough. Top with an even layer of chicken, bell pepper, red onion and mozzarella.
- Place in oven and bake for 5-7 minutes until the edges of the dough are lightly browned.
- Remove from oven and sprinkle liberally with fresh cilantro and drizzle with extra yogurt sauce as needed.
This was great. Used tofu instead of chicken which was kinda gross.
Hi Julius, glad to hear the flavours rocked your socks. I’ll definitely make sure not to make it with tofu, though! I wonder if using tandoori roasted portobello mushrooms or butternut squash would work well as a vegetarian alternative?
Oooh, or maybe tandoori paneer to keep with the Indian ingredients! Now I want to try the pizza with paneer 🙂
That is the first i have ever heard pizza and paneer,and i love paneer that would taste great.But i would personally cook the paneer in the tandoori oven or fry it.Thanks will be trying this out
Great idea! I love fried paneer- I imagine frying it for this pizza would give it a great texture. Let me know how it turns out!
wow, this looks so good. Thanks for sharing this recipe.
Simon