Paula Watters’ Chicken Tikka Pizza With Cooling Mint Yoghurt

There’s nothing quite like homemade pizza for bringing bold flavours to the table, and Ravish regular columnist and executive chef Paul Watters is known for putting his own creative twist on comforting classics.

This vibrant Chicken Tikka Pizza with Mint Yoghurt Drizzle combines the smoky, spiced flavours of Indian street food with the indulgence of a crisp, homemade pizza base. It’s the kind of crowd-pleasing dish that works just as well for a laid-back Friday night as it does for impressing friends at a casual dinner.

Pizza Dough

Ingredients:

• 250g strong white flour
• 7g dried yeast
• 1 tsp sugar
• 1 tsp salt
• 2 tbsp olive oil
• 150ml warm water

Method:
Mix all the ingredients together in a bowl until a dough forms. Knead on a lightly floured surface for 8–10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and leave somewhere warm for around 1 hour, or until doubled in size.

Chicken Tikka Topping

Ingredients:

• 2 chicken breasts, diced
• 150g natural yoghurt
• 1½ tbsp tikka paste
• 1 tsp garam masala
• ½ tsp smoked paprika
• 1 tbsp lemon juice
• Salt, to taste

Method:
Mix all the ingredients together and coat the chicken thoroughly. Marinate for at least 30 minutes (or overnight if time allows). Pan-fry or grill over high heat until cooked through and lightly charred. Set aside.

Pizza Sauce

Ingredients:

• 200ml passata
• 1 tsp garlic paste
• 1 tsp sugar
• ½ tsp chilli powder (optional)
• Salt, to taste

Method:
Simmer all the ingredients for 5–10 minutes until rich and slightly thickened. Set aside to cool slightly.

Mint Yoghurt Dressing

Ingredients:

• 150g natural yoghurt
• Small handful of fresh mint, finely chopped
• Small handful of coriander, finely chopped
• ½ garlic clove, grated
• Squeeze of lemon juice
• Salt, to taste

Method:
Mix all the ingredients together and chill in the fridge until ready to use.

Toppings

• 1 small red onion, finely sliced
• 200g mozzarella (grated or torn)
• Fresh coriander leaves

Build the Pizza

Preheat the oven to 240°C (220°C fan) with a baking tray or pizza stone inside.
Roll the dough out thinly. Spread over the pizza sauce, scatter over the mozzarella, then evenly distribute the chicken tikka and sliced red onion. Bake for 10–12 minutes, or until the base is crisp and blistered.

To Finish

Drizzle generously with the mint yoghurt dressing and sprinkle with fresh coriander.

Optional extras: sliced green chilli, nigella seeds, or a small spoon of mango chutney for sweetness.

Paul’s Tip

Brush the crust with garlic butter mixed with a pinch of garam masala before baking for next-level flavour.

Thai Pork Meatball Noodle Salad Recipe by Executive Chef Paul Watters
Pumpkin and King Prawn Chowder Recipe | Ravish

Ravish Magazine – discover more stories, insights and ideas from Ravish lifestyle magazine.