Things I'm loving at this moment: sweet milky coffee, linen scented candles, The Diamond of Drury Lane by Julia Golding, the smattering of snow I can see through the window.
Things I'm not loving at this moment: the seemingly never ending winter, my long to-do list, the loud rumbling of diggers outside, tired eyes from too little sleep.
It's been a long past week or so and I've got a busy upcoming schedule (الØمد لله) so this Tuesday will be a little haven amongst all the hectic. I'm planning on baking some red velvet later but we'll see how that goes as I'm currently feeling a little 'cooked-out', meaning that in the past few days I did a hell of lot more cooking than I usually do. There was cake, banana bread, chicken tikka, various curries, naan, pancakes, pasta etc. and pizza of course.
Chicken Tikka Pizza to be precise, with a yeast free dough because ain't nobody got hours to spare to wait for rising dough or the patience to go that long without consuming said pizza, for that matter. I've already shared a pizza recipe on this blog before but whereas that base was naan-like in texture this one is more what you'd expect from a traditional pizza base.
Rest assured its still easy and super delicious, doubly so when piled high with this chicken tikka and other toppings then baked until the cheese is all bubbly and golden, drool.
The recipe uses cup measurements but I've recently added in a cooking conversions page so do check that out if you need to.
So to make the make the base, you will need the following ingredients:
- Plain flour
- Baking powder
- Salt
- Milk
- Butter
Begin by combining 3 cups of plain flour, 1 and 1/2 tblsp of baking powder, 1 tblsp of salt in the bowl out your stand mixture.
To this add in 1 cup of milk, 1/4 cup of water, 1 tblsp of unflavoured oil and 1/4 cup butter.
Using the dough hook attachment on the mixer combine all ingredients together on low speed until a ball of dough forms. You may need to add additional flour if it is too sticky or a dash more liquid if too dry.
Sprinkle some flour onto a surface and knead the dough slightly to reduce excess stickiness.
Divide the dough according to how many pizzas you want to make.
Using a rolling pin roll out the dough retaining a reasonable thickness for the base.
For the first stage of the cooking pop the base onto a hot ungreased pan aka tawa. You can stretch the dough or alter the shape slightly at this stage.
After a few minutes, flip and cook the other side. Note that the dough is not fully cooked at this point.
Over an open flame heat the base to cook the remaining parts and add some colour.
Prepare the toppings: the no-cook tomato sauce, chicken tikka, sliced red onions, red peppers and cherry tomatoes.
Place the base onto a baking sheet, spread with the tomato sauce, add the toppings along with grated cheddar and sprinkle of mixed herbs. Omit the chicken for a tasty veggie alternative.
Bake in a Gas Mark 8 oven for about 10 minutes until the cheese has melted and is golden. Remove from the oven, slice and serve.
😋
Enjoy!
Q x
