the Sage Test Kitchen

Indian Neapolitan-Style Pizza

Name: Indian Neapolitan-Style Pizza
Cook time: 2400 s
Total time: 34200 s
Yield: Makes 4
Ingredients: 570 g - plus extra for dusting; 2 tsp coarse salt; 1 tsp instant dried yeast; 375 ml cold water; Semolina - to sprinkle; 125 g Greek-style yoghurt; 1 tsp coarse salt; 4 cloves garlic - crushed; 1 tbsp finely grated fresh ginger; 1 tbsp fresh lemon juice; 1 tbsp garam masala; 2 tsp kashmiri chilli; 1 tsp ground turmeric; 1 tsp ground cumin; ¼ tsp ground cardamom; Pinch ground cloves; 300 g boneless and skinless chicken thighs - (approx 3) fat trimmed; 1 tbsp olive oil; 1 small onion - finely chopped; 3 cloves garlic - crushed; ½ tsp finely grated fresh ginger; 1 tbsp garam masala; ½ tsp ground turmeric; 125 ml coconut milk; 600 g canned whole peeled tomatoes; ¾ tsp coarse salt; 200 g shredded mozzarella cheese; 20 g baby spinach; 300 g fior di latte - thinly sliced; 120 g paneer - crumbled

This one’s a Bollywood beauty! Fragrant spiced chicken and creamy Indian paneer cheese all atop a crisp-crust canvas. The Pizzaiolo brings the high heat of a wood fired oven (or should we say tandoor) for plenty of puff, chew n’ spotted char.

9 hrs 30 mins total time

40 mins active time

Easy

Makes 4

Ingredients

Measurements:

For the Essential Neapolitan-Style Pizza Dough

570 g
plus extra for dusting
2 tsp coarse salt
1 tsp instant dried yeast
375 ml cold water
Semolina
to sprinkle

For the chicken

125 g Greek-style yoghurt
1 tsp coarse salt
4 cloves garlic
crushed
1 tbsp finely grated fresh ginger
1 tbsp fresh lemon juice
1 tbsp garam masala
2 tsp kashmiri chilli
1 tsp ground turmeric
1 tsp ground cumin
¼ tsp ground cardamom
Pinch ground cloves
300 g boneless and skinless chicken thighs
(approx 3) fat trimmed

For the curry pizza sauce

1 tbsp olive oil
1 small onion
finely chopped
3 cloves garlic
crushed
½ tsp finely grated fresh ginger
1 tbsp garam masala
125 ml coconut milk
600 g canned whole peeled tomatoes
¾ tsp coarse salt

For the curry pizza sauce

½ tsp ground turmeric

For the pizza

200 g shredded mozzarella cheese
20 g baby spinach
300 g fior di latte
thinly sliced
120 g paneer
crumbled

Instructions

1To make the dough, place the flour, salt and yeast in the bowl of a stand mixer. Using the dough hook, mix to combine. Add the water and knead on low speed for 5 minutes, or until the dough is smooth and elastic.
2Transfer the dough to a large bowl. Cover with plastic wrap and allow to proof in a warm, draft-free place for 2 hours, or until doubled in size.
Tip: If you have a Breville oven with a proof function; set to 30°C and proof for 1 hour.
3Turn the dough onto a lightly floured bench top and divide into 4 even pieces, approximately 240g each. Shape each piece into a smooth ball.
4Sprinkle a proofing box or deep sided container with semolina. Place the dough balls in the box, leaving 10cm between them. Cover with plastic wrap and refrigerate for at least 6 hours or up to 5 days. Meanwhile, continue to the next step.
5To prepare the chicken, combine the yoghurt, salt, garlic, ginger, lemon juice and spices in a bowl. Add the chicken and stir to coat. Cover and refrigerate for at least 6 hours or overnight.
6An hour before cooking, remove the dough from the refrigerator. Meanwhile, continue to the next step.
7Place the chicken in a foil lined roasting pan and cook in an oven preheated to 180°C for 30 minutes, or until cooked through. Remove from the oven. When cool enough to handle, chop into pieces.
8About 20 minutes before the dough has finished resting, preheat the oven. Select the Wood Fired setting. Turn the Darkness dial to the Lighter setting and select 3 minutes on the Timer dial. Meanwhile, make the curry pizza sauce.
9To make the curry pizza sauce, heat the oil in a large frying pan over medium heat. Add the onion and cook, stirring until translucent. Add the garlic, ginger, garam masala and turmeric and continue to cook, stirring for a couple of minutes until fragrant. Add the coconut milk, tomatoes and salt and cook for 2 minutes, or until thickened and reduced to 600ml. Remove from the heat and transfer to a large heatproof jug. Process with an immersion blender until smooth. Set aside to cool.
10Once preheated, sprinkle semolina on the bench top. Place one of the dough balls on the bench top. Sprinkle semolina over the dough. Keep the remaining dough covered to prevent it from drying out. Gently press out the dough working from the centre into a 26cm round, leaving a 1cm border. Lightly sprinkle the pizza peel with semolina. Carefully transfer the dough onto the pizza peel.
11For each pizza, leaving a small border, spread a quarter of the curry pizza sauce evenly over the dough. Scatter with 25g mozzarella, then top with a quarter each of the spinach, fior di latte, chicken and paneer. Finish with 25g mozzarella.
12Place the pizza in the oven, press the Timer dial and cook for 3 minutes, or until the crust is spotted brown and the cheese has melted.
13Transfer to a cutting board, slice and serve.