This was the easiest and the tastiest pizzas I’ve ever made, my previous post on pizza can be viewed here: Home-made Pizza Fever. So, as I was saying, mainly, it’s all about the pizza crust. No matter which type of pizza crust you like, if your crust is “just perfect” you can’t get much wrong with the tomato sauce and the toppings. So, as you can see, this pizza had the perfect, fluffy, thick crust. Sometimes, don’t you just wish you could eat with your eyes, eh? 🙂

There are two types of pizza crusts.

  1. Thin and crispy crust
  2. Thick and chewy crust

Both the pizza crusts are made with the the same recipe but they differ in baking technique called “proofing/Proving”. Proofing basically means to rest the dough covered in a warm place (next or near to stove, in microwave or unplugged oven) for some given time.  Double proofing of the dough is required for thick and chewy pizza whereas no proofing is done for thin and crispy pizza crust.

Thanks (Allah rakhay) to Wikipedia, you can know more about Proofing.

I am a bigger fan of thick crust pizza than thin crust, what about you? You can use the same recipe, posted below, to achieve your desired crust. I have explained the two processes in detail below.

I am going to share four, three different types of chicken toppings today. Will post rest soon, insha Allah!

  1. Chicken Fajita
  2. Chicken Supreme Pizza recipe
  3. Chicken Tikka
  4. Chicken Malai Boti

For Chicken Fajita:

What you need

Chicken boneless————————— 1/2 kg
Salt—————————————- 1 tsp
Red Chili Flakes—————————- 1 tsp heaped
Roasted Cumin Powder——————– 1 tsp
Garlic/ginger paste———————— 2 tsps
Lemon juice——————————- 2 tbsp

How it’s made

  1.  Marinate chicken in all of the above spices for half an hour at least and then shallow fry in 2-3 tbsp of oil. Set aside. Cool down to room temperature before applying on pizza.

For Chicken Supreme Pizza:

What you need

Chicken———————————— 1/2 kg boneless
Mustard Paste—————————– 1/2 tsp
Garlic Paste——————————– 1/2 tsp
Salt—————————————- 1/2 tsp
White pepper—————————— 1/2 tsp
Worcestershire sauce———————- 1 tbsp

How it’s made

  1. Marinate chicken in all of the above spices for at least half an hour and then shallow fry in 2-3 tbsp of oil. Set aside. Cool down to room temperature before applying on pizza.

Reasons why home-made pizza is better than chain pizza

  1. Cheaper.
  2. More Healthier.
  3. Play with unique flavours and toppings (I love adding corn, cane pepper and pineapples to my pizza).

What you need

This recipe will make one large 13″ round deep pan, thick and chewy Chicken Fajita Pizza.

All-purpose flour——————– 2 cups
Instant Yeast———————– 1 tsp
Egg——————————— 1
Oil———————————- 1 tbsp
Sugar——————————- 1 tsp
Milk powder———————— 1 tbsp
Salt——————————— 1/2 tsp
Lukewarm water——————- as needed

How it’s made

  1. Take a clean dry bowl and throw in flour, instant yeast, sugar, salt, egg, milk powder, oil and mix gently with your hands.
  2. Now take lukewarm water and knead a medium soft dough.
  3. The dough has to be soft, neither too sticky nor too hard otherwise it will not give desired results.
  4. Once your dough has been kneaded, shape it into a ball, lightly apply little oil on the surface of the dough and cover it with cling wrap.
  5. Leave it to proof, in a warm place for at least an hour or until the dough doubles in size (I placed mine next to the stove, so it took an hour to double in size. You can even put it in a microwave or oven – unplugged).
  6. Once it doubles in size, remove the cling wrap, punch down any air in the dough.
  7. Grease your pizza pan generously with oil and set aside.
  8. Now shape your dough and carefully place it into the greased pan, I used rectangle pan. And cover again with cling wrap and leave it for second proofing, for half an hour.
  9. After half an hour or until the dough doubles again, prick it with fork, apply pizza sauce over it (always remember the pizza sauce should be cooled down before applying on pizza dough).
  10. Now sprinkle some cheddar cheese on top.
  11. Now put chicken fajita pieces, followed by topping of your choice.
  12. Cover the top with cheddar cheese, followed by mozzarella cheese.
  13. Sprinkle oregano leaves on top.
  14. Pop it onto the pre-heated oven at 180 C for 20-15 minutes. The cooking time also varies with the size of your pan. I used rectangle pan, so it took, 25 minutes. If you are using smaller or bigger pan, adjust cooking timings accordingly.

For thin and crispy Pizza crust:

Knead the dough as mentioned above and then without any proofing, roll the dough and place it into the greased pan. Now prick the dough with fork and empty bake the crust for 15 minutes at 200 C. Take out, let it cool down, apply pizza sauce, sprinkle some cheddar cheese, throw in chicken and then topping of your choice. Top it off with cheddar cheese and mozzarella cheese and then bake again for 15-20 minutes or until the sides are light golden in colour.

Your thin crust Chicken fajita pizza is ready to serve.

Check out my previous post on Pizza for A Quick Pizza Sauce Recipe.

If you liked my Chicken Fajita Pizza recipe, please do share this recipe on Facebook and Twitter and subscribe to my blog and receive free updates of my upcoming recipes.

Jazak Allah khair!

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