Three-section pizza: chicken tikka masala, pepperoni-jalapeno-garlic, and white clam
SAM THE COOKING GUY · ♥ 6.9K likes · 137.5K views · 14 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- oil
- 1 lb chicken thighs
Heat oil in a hot pan, add the cut-up chicken thighs and cook 2 minutes; shake the pan.
Browning the chicken and onion
- ½ whole yellow onion
Add the onion and cook another 2 to 3 minutes, until the chicken has some colour and the onion softens.
- our BFF
- 3 tbsp tomato paste
- 1 tbsp gram masala
- 1 tbsp chili powder
- 2 tbsp garlic paste
- 1 tbsp ginger paste
Stir in the seasoning, tomato paste, garam masala, chili powder, garlic paste and ginger paste; cook about a minute so the spices become fragrant.
- 1 can tomato sauce
- 1 cup chicken broth
Add the can of tomato sauce and the chicken broth; bring to a simmer and leave 10 minutes.
- garlic
- jalapenos
Trim, smash and chop the garlic; thinly slice the jalapenos with seeds.
- ¼ cup heavy cream
Stir about a quarter cup of heavy cream into the tikka masala and keep simmering to thicken; take off the heat and cool a little.
- 2 can chopped clams
- garlic
- extra virgin olive oil
- dough
Strain the canned clams; mix with squeezed garlic and extra virgin olive oil.
- flour
- cornmeal
Punch down the risen dough and stretch it with a little flour onto a cornmeal-dusted baking sheet the size of the pizza stone; mark rough thirds.
Stretching the dough onto a baking sheet
- olive oil
- Monterey Jack
Clam section: a little olive oil, Monterey Jack, then the clams.
Topping the three sections
- sauce
- mozzarella
- pepperoni
Max's section: a little sauce, mozzarella, pepperoni with extensive coverage, garlic and jalapenos.
Tikka masala section: the sauce without chicken and onion, mozzarella and Monterey Jack, then the chicken and onion without much sauce, and a little more cheese.
- oregano
- black pepper
Sprinkle a little oregano and plenty of black pepper on the clam section; bake on the pizza stone.