Topping recipe

Tandoori Chicken

New York–New Jersey sauce, Low-moisture whole-milk mozzarella, Garam masala, stirred into the sauce, Mint-cilantro chutney. Scaled for 1 pie.

1 pieNew York14"New York–New Jersey sauce

Build each pie

After the dough is shaped

1pie

Pizza size

sauce

New York–New Jersey sauce

⅓ cup, generous100 g

Cheese

Low-moisture whole-milk mozzarella

about 6 oz, grated (1¾ cups)180 g

Toppings

Garam masala, stirred into the sauce

½ tsp1 g

Chicken thighs, tandoori-marinated and broiled, in bite-size piecesMarinated 2–24 hours in yogurt, lemon, garlic, ginger, Kashmiri chili, garam masala and salt, then broiled until charred

about 4½ oz, 2 small thighs130 g

Red onion, thinly sliced

¼ small onion30 g

Green bell pepper, diced

⅓ pepper40 g

Finishing

Mint-cilantro chutney (drizzle)Mint, cilantro, green chile, lime, a spoonful of yogurt and salt, blended smooth

1½ Tbsp20 g

Fresh cilantro, chopped

2 Tbsp3 g

Make the sauce

Scaled for 1 pie · 1 can · Sauce recipe →

Put two-thirds of the can in a deep container with the tomato paste, oregano, salt and oil, and blend smooth with an immersion blender. Crush the remaining third by hand and stir it in. Refrigerate up to 3 days. Let it come to room temperature before spreading it on the dough. Cold sauce chills the dough, so the crust puffs up less in the oven.

Adapted from Tony Gemignani, The Pizza Bible.

Whole peeled San Marzano tomatoes (28 oz can)Cento Certified San Marzano: tomatoes, puree, sea salt, basil. No citric acid.

1 can (28 oz)794 g

Tomato pasteAbout 1½ small (6 oz) cans

1½ small cans270 g

Dried oregano

1 tsp2 g

Fine sea salt

¾ tsp4 g

Extra-virgin olive oil

2 tsp10 g

Put it together

Once the sauce is made, for each pie

BeforeStir the garam masala into the sauce and spread it thin.
BeforeCover with the mozzarella, then scatter the chicken, onion and pepper evenly over it.
AfterDrizzle the chutney over in thin lines and scatter the cilantro.

Shopping list

For 1 pie

Whole peeled San Marzano tomatoes794 g

Tomato paste270 g

Dried oregano2 g

Fine sea salt4 g

Extra-virgin olive oil10 g

Low-moisture whole-milk mozzarella180 g

Garam masala, stirred into the sauce1 g

Chicken thighs, tandoori-marinated and broiled, in bite-size pieces130 g

Red onion, thinly sliced30 g

Green bell pepper, diced40 g

Mint-cilantro chutney20 g

Fresh cilantro, chopped3 g

Pair with

Make a New York–style dough to match. The calculator opens with New York pre-selected — pick portions and timing next.

Open dough calculator →