Ingredients
Dough
- Lukewarm water 1 cup
- Instant yeast 1 tbsp + Sugar 2 tbsp
- All-purpose flour 3 cups
- Milk powder 3 tbsp
- Sugar 1 tbsp
- Salt 1 tsp
- Baking powder 1 tsp
- Egg 1
- Oil 1/4 cup
Chicken Filling
- Boneless chicken 250 grams
- Yogurt 4 tbsp
- Salt to taste
- Paprika powder 1 tsp
- Black pepper powder 1/2 tsp
- Ginger paste 1 tsp
- Garlic paste 1 tsp
- Lemon juice 2 tsp
- Oil 2 tbsp
Red sauce
- Oil 2 tbsp
- Ketchup 1/4 cup
- Tomato paste 2 tbsp
- Oregano/basil 1 tsp
White sauce
- Fresh cream 1 cup
- Cream cheese spread (I used kiri spread) 2 tbsp
- Lemon juice 1 tbsp
Other ingredients
- Chopped onions
- Chopped bell peppers ( I used yellow and green)
- Black olives
- Mozzarella cheese
- Tomato slices
- Oregano/basil
Preparation
- Dough: Mix sugar and yeast in luke warm water and keep aside for 5 minutes until foamy.
- In a mixing bowl, add all-purpose flour, milk powder, salt, sugar and baking powder.
- Give it a mix. Dry mix is ready.
- Add the foamy yeast mixture, whisked egg and oil to the dry mix.
- Knead until smooth.
- The dough should be very sticky but manageable. If you think the dough is too sticky to manage, then add 1-2 tbsp of flour and knead again.
- Shape into a ball and apply oil all over. Place in a bowl, cover and keep it aside until it is doubled in size.
- While the dough is proofing, let’s prepare the chicken
- Chicken filling: Cut chicken into very small pieces and add to a pan.
- Mix all the ingredients of the filling and add to the chicken.
- Mix and cook until the moisture has evaporated and chicken has cooked. Keep aside for later use.
- Red sauce: Add oil, ketchup, tomato paste and Basil to a pan and cook until it starts to bubble. Do not cook more. Take off from the heat. Keep aside for later use.
- White sauce: Mix fresh cream, cream cheese and lemon juice. Keep aside for later use.
- ASSEMBLY: Preheat the oven at 220 °C.
- Take the dough and divide into 2 parts.
- Roll one past into a thin roti and arrange in a springform pan ( I used 8 inch, use 12 inch for best results). Poke the base with a fork.
- Apply the red sauce on the dough.
- Arrange chicken pieces and top with mozzarella cheese. Now layer with white sauce and top with onions, bell peppers and olives.
- Roll the second half of the dough and cover the whole pizza pan with it.
- Cut the extra dough. Top this layer with mozzarella cheese, bell peppers, olive and tomato slices (I used cherry tomatoes).
- Bake at 220 °C in a preheated oven for 12-15 minutes using ONLY lower rod and for 3 minutes using ONLY upper rod.
- Enjoy!
Double Decker Pizza
Ingredients
Dough
- Lukewarm water 1 cup
- Instant yeast 1 tbsp + Sugar 2 tbsp
- All-purpose flour 3 cups
- Milk powder 3 tbsp
- Sugar 1 tbsp
- Salt 1 tsp
- Baking powder 1 tsp
- Egg 1
- Oil 1/4 cup
Chicken Filling
- Boneless chicken 250 grams
- Yogurt 4 tbsp
- Salt to taste
- Paprika powder 1 tsp
- Black pepper powder 1/2 tsp
- Ginger paste 1 tsp
- Garlic paste 1 tsp
- Lemon juice 2 tsp
- Oil 2 tbsp
Red sauce
- Oil 2 tbsp
- Ketchup 1/4 cup
- Tomato paste 2 tbsp
- Oregano/basil 1 tsp
White sauce
- Fresh cream 1 cup
- Cream cheese spread I used kiri spread 2 tbsp
- Lemon juice 1 tbsp
Other ingredients
- Chopped onions
- Chopped bell peppers I used yellow and green
- Black olives
- Mozzarella cheese
- Tomato slices
- Oregano/basil
Instructions
- Dough: Mix sugar and yeast in luke warm water and keep aside for 5 minutes until foamy.
- In a mixing bowl, add all-purpose flour, milk powder, salt, sugar and baking powder.
- Give it a mix. Dry mix is ready.
- Add the foamy yeast mixture, whisked egg and oil to the dry mix.
- Knead until smooth.
- The dough should be very sticky but manageable. If you think the dough is too sticky to manage, then add 1-2 tbsp of flour and knead again.
- Shape into a ball and apply oil all over. Place in a bowl, cover and keep it aside until it is doubled in size.
- While the dough is proofing, let’s prepare the chicken
- Chicken filling: Cut chicken into very small pieces and add to a pan.
- Mix all the ingredients of the filling and add to the chicken.
- Mix and cook until the moisture has evaporated and chicken has cooked. Keep aside for later use.
- Red sauce: Add oil, ketchup, tomato paste and Basil to a pan and cook until it starts to bubble. Do not cook more. Take off from the heat. Keep aside for later use.
- White sauce: Mix fresh cream, cream cheese and lemon juice. Keep aside for later use.
- ASSEMBLY: Preheat the oven at 220 °C.
- Take the dough and divide into 2 parts.
- Roll one past into a thin roti and arrange in a springform pan ( I used 8 inch, use 12 inch for best results). Poke the base with a fork.
- Apply the red sauce on the dough.
- Arrange chicken pieces and top with mozzarella cheese. Now layer with white sauce and top with onions, bell peppers and olives.
- Roll the second half of the dough and cover the whole pizza pan with it.
- Cut the extra dough. Top this layer with mozzarella cheese, bell peppers, olive and tomato slices (I used cherry tomatoes).
- Bake at 220 °C in a preheated oven for 12-15 minutes using ONLY lower rod and for 3 minutes using ONLY upper rod.
- Enjoy!