Prep Time: 30 mins - Cook Time 10- 12 mins - Serves 4
Curry is synonymous with British cuisine now, in particular tikka masala which is a fully homegrown dish. This is my take on a tikka/ruby chicken curry, combined with the crunch yet soft Detroit style pizza for a mouth-watering, cheesy delight.
The Sauce recipe makes enough for two pizzas plus extra for dipping, and freezes well.
1 Detroit Dough ball
1 tsp Tandoor Masala
1tsp garam masala
½ tsp turmeric
½ tsp paprika
2 cinnamon sticks
2 bay leaves
2 tbsp garam masala
1 tsp paprika
1 tsp turmeric
4 green cardamom pod
2 black cardamom
2 tsp salt
3 tbsp oil
1 large onion
Chilli powder to taste
2 cans tomatoes, blended
1 tbsp spoon tomato paste
100ml double cream
Coriander, mint & yoghurt drizzle;
2 handfuls fresh coriander
1 handful mint
4 table spoons thick natural yoghurt
Pinch of salt
- Mix the dried ingredients together and add the oil, squash the sausages together HOW? and hand mix until the spices are thoroughly distributed
- Wash your hands but keep them slightly moist.
- Pinch off 1.5cm blobs of the tikka sausage and roll into balls, repeat this process, it should yield around 20 balls
- Heat a pan with a little oil to medium and fry the balls for around 5-10 minutes until browned and thoroughly cooked through.
- Allow to cool.
- Thinly slice the onion.
- Heat a pan and add the oil, add the cinnamon, bay leaves, green and black cardamom pods and fry for a few minutes, add the onions and continue to fry until brown and softened
- Add the garlic and ginger and fry for 2 minutes.
- Reduce the heat, add the blended tomatoes, tomato puree and rest of the dried spices, reduce to medium and simmer for 20 minutes, add the salt and cream.
Coriander, mint and yoghurt drizzle:
- Blend all the ingredients on high speed until emulsified, then place in the fridge.
- Part bake the Detroit dough (see detroit dough recipe)
- Top with 200g of shredded mozzarella, starting with the edges and then working towards the centre.
- Evenly distribute the tikka balls and return to the oven.
- Once the toppings are cooked, remove the pizza from the pan, ladle on the sauce in two strips. Finish with some diced basil and grated hard cheese.
- Allow the pizza to cool for a few minutes before slicing.
This recipe has been made for us by Mozzafella!
Mozzafella (Dan Hall) is a multi-award winning UK pizza chef, who operates pizza pop ups throughout Yorkshire, as well as being a brand ambassador for Ooni pizza ovens.
Winner Best Pizza Chef of the year 2021
Category winner; Best Pizza Chef of the year 2021
Winner Best pizzeria in England 2019
|Nutritional Information||Per 100g||Per Portion|
|of which Saturates||3.6g||16g|
|of which Sugars||2.7g||12g|