Served with Greek Yoghurt, Pomegranate, Coriander and Toasted Nuts
This recipe is broken into two parts. Firstly, the recipe for New York style pizza dough and the second is the ingredient list and instructions for the Tandoori Pizza.
New York Pizza Dough
- 4 1/2 cups plain flour
- 1 Tbsp olive oil
- 1/2 tsp Yeast
- 1 1/2 Cups warm water
- 2 1/2 tsp Salt
- 2 1/2 tsp Sugar
Combine the water, salt and sugar in the bowl of your mixer. Add the flour and olive oil and turn on the mixer (at low speed) and allow it to form a rough dough for no more than 2 minutes. Sprinkle the yeast over the dough and allow the mixer to knead out the dough for 12 minutes using a dough hook attachment. After 12 minutes, cut the dough into 4 equal pieces (each one will make 1 dinner plate sized pizza) and place them on a tray lined with grease proof paper. Leave around 5cm space between each ball of dough and then cover the whole tray with cling film. Leave the tray of dough to prove in a warm dark place for 2 hours. Flour the bench and roll out the dough and then hand stretch it to the desired thickness, lay it on the floured surface and fold over the edges by 1cm to create a crust. Flip it over and lay it on a floured pizza paddle. It is now ready for toppings!
- 1 Lamb Forequarter Chop marinated in 1 Tbsp yoghurt and 1 Tbsp Tandoori paste or a spice mix of your own choosing.
- Small bunch Coriander (roughly chopped)
- 1 Tbsp Crushed Peanuts (toasted in a pan)
- Sauce – Combine 1 Tbsp Tandoori Paste and 1 Tbsp Greek yoghurt
- 2 Spring Onions
- 1/2 pomegranate
- 2 Tbsp grated tasty cheese
- 2 Tbsp Greek Yoghurt
Prep – BBQ the lamb on a high heat. Allow it to rest for 5 minutes once cooked and then slice thinly, removing the bones. Slice the spring onions into 1inch lengths and then slice them again lengthways. Take the half pomegranate and turn it upside down over a bowl, strike the back of the fruit with a heavy wooden spoon and allow the kernels to fall into the bowl. Separate and discard any pith.
Assembly – Spread a thin layer of the yoghurt+tandoori combination over the pizza base, leaving the 1cm crust free of sauce. Next, spread the sliced lamb evenly over the pizza with a sprinkling of half the toasted peanuts and then half the spring onions over the top. Top with an even, light layer of cheese.
Cooking and Service – Preheat your over to 250+ degrees. Place a pizza stone on the middle shelf and allow the oven to preheat for a minimum of 40 minutes. When the oven is ready, slide the pizza directly onto the pizza stone and allow to cook for approx 5 minutes. You will know once it is ready because the edge crust will rise and start to colour slightly. Remove from the oven and leave on the pizza paddle. To serve, top the pizza with the pomegranate kernels, fresh coriander, remaining spring onions, toasted peanuts and a dollop of fresh yoghurt. Slice into 8 pieces and enjoy!