This knock-your-socks-off exotic pizza is of another world, and if you fancy Indian cuisine, you are going to love it! Travel to South Asia without leaving your back yard with this gluten and grain free seventh wonder!
Video instructions to grill your pizza.
Recipe adapted from Pizza On The Grill, Karmel and Blumer, 2008.
This knock-your-socks-off exotic pizza is of another world, and if you fancy Indian cuisine, you are going to love it! Travel to South Asia without leaving your back yard with this gluten and grain free seventh wonder!
- 3/4 cup plain yogurt
- 1 Tbsp garam masala - an Indian spice blend
- 1 tsp coriander
- 1 tsp turmeric
- 1 tsp cayenne pepper
- 1 Tbsp grated ginger or ginger powder
- 1/2 onion, finely chopped
- 2 cloves garlic
- Juice from one lemon
- 2 tsp salt
- 1 pound skinless, boneless chicken breasts or thighs
- 1 package (7.5 oz) Chebe All Purpose or Original Cheese Bread Mix
- 1 tsp chili powder or paprika
- 1 tsp coriander
- 2 Tbsp ground flax meal, optional
- 2 large eggs
- 4 Tbsp milk or water
- 2 Tbsp olive oil in the dough + 2 Tbsp olive oil (spread on the dough)
- 1/4 cup uncooked grits or polenta for rolling the dough. (If corn is an issue then use gluten free food starch or gluten free flour.)
- 1 cup mango chutney
- 1/2 medium onion, thinly sliced
- 1/2 cup shredded mozzarella cheese
- 1 cup mango, fresh or frozen, diced into 1/4“ cubes
- 15 leaves mint
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Blend well the first 10 ingredients.
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Add chicken breast or thighs to the marinade, mix well and cover. Refrigerate until ready to use.
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Preheat grill (medium high).
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Remove the chicken from its marinade and grill on both sides until done. Let cool. Slice or chop to make ready for pizza topping.
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Blend the Chebe mix with the other dry ingredients. Prepare dough (according to package instructions and do not add cheese) and shape into a ball. Flatten and brush with olive oil. Spread the grits on working surface and further flatten/shape the dough with hands until it is about 1/4” inch thick.
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Reduce grill to medium, lay the dough on the grate, close the cover and grill the first side of the crust for 3 minutes. (Keep the cover closed for all 3 minutes!)
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With tongs, transfer it to a flat surface (a large cutting board or baking sheet).
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Close the grill cover and TURN OFF the center or the side burner (see note below*).
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Flip the crust to show the grilled side. Spread the mango chutney over the grilled side. Continue to cover with the chicken, onion, cheese, and diced mango.
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Return it to the grill and place it over the burner that is turned off (indirect heat). Close the cover and grill until the bottom is browned and the cheese is melted (7 to 10 minutes).
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Remove from the grill onto the flat cutting board or baking sheet.
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Arrange the mint leaves over the pizza. Slice and enjoy while it's warm.
*Regarding the indirect heating method, turn off the center burner(s) if using a 3 or 4 burner grill, and turn off the side burner if using a 2 burner grill.
Makes 1 pizza (serves about 3)
Recipe adapted from Pizza On The Grill, Karmel and Blumer, 2008.
This recipe works great with Chēbē Original Mix and All-Purpose Mix, but you may also try it with this Chēbē mix:
