Indian Curry Pizza

For the Crust:

2 C. Bread Flour, Plus more for rolling

1/2 Tsp. Sugar

1/2 Envelope Instant Dry Yeast Packet

1 Tsp. Salt

3/4 C. Warm Water

1 Tbsp. Olive Oil

Combine the flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and beat until the dough forms into a ball. If the dough is sticky, add additional flour until the dough comes together in a solid ball. If the dough is too dry, add additional water, Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball. Place in large bowl and coat with olive oil. Place in warm area for about an hour. Preheat oven to 450 degrees. Spread onto lightly greased pizza pan. Place in oven for about 10 minutes. Cover with sauce and remaining toppings and return to oven for another 12 minutes, until cheese begins to brown. 

For the Sauce:

1/2 Tbsp. Olive Oil

1 Garlic Clove, Minced

8 oz. Tomato Sauce

1 Tbsp. Chili Sauce (more/less depending on preferred heat)
1 Tbsp. Sugar
1/2 Tbsp. Oregano, Dried

1 Tsp. Curry Powder

Pinch of Salt

Heat olive oil in medium sized sauce pan on medium heat. Add garlic and let cook for about 4-5 minutes. Add remaining ingredients. Reduce heat to low and let simmer for 15 minutes before spreading on pizza crust.

For the Toppings:

1 Chicken Breast, cut into small cubes

Salt/Pepper

1 Tbsp. Butter

1/4 C. White Onion, Chopped

1 1/2 C. Cheddar Cheese

2 Tbsp. Parsley, Chopped

2 Tbsp. Pesto

Lightly coat chicken with salt/pepper. Heat butter on medium high heat. Add chicken and let cook for ten minutes before adding the onion. Let cook until onions begin to caramelize, about 15 more minutes. Once sauce has been spread across the crust, coat with cheese, chicken, onions, and parsley before returning to the oven for about 12 minutes. Before serving, drizzle pesto over the top of the pizza.