Bengal tiger pizza

  • For the dough
  • 300g bread flour
  • 1/2 tsp salt
  • 15g slow rise yeast
  • 320ml body temperature water
  • 1 to 2 tbsp olive oil
  • For the green sauce
  • 250g fresh basil, leaves only
  • 20g fresh coriander, leaves only
  • 4 cloves garlic
  • Salt and freshly ground black pepper
  • Olive oil
  • For the pizza
  • 250g shredded mozzarella cheese
  • 250g provolone pizza cheese
  • 350g tandoori chicken, cooked
  • 250g real crabmeat
  • 2 (10cm) piece hearts of palm, thinly sliced
  • 30g finely chopped fresh coriander leaves
For the dough:
1) Mix the flour, salt, yeast and water for 3 to 4 minutes to make a stiff dough, being careful not to mix too long so that the dough becomes tough. Add the olive oil and roll it into the dough. Place the dough in a bowl, cover loosely with plastic and refrigerate for 8 hours.

2) Remove dough from the bowl, divide in half and roll each half into a ball. Place the balls on a large tray and leave at room temperature to rise for 6 to 8 more hours.

For the green sauce:
1) Blend all ingredients except for the oil in a blender, then slowly add the olive oil until the consistency becomes slightly thinner than peanut butter.

For the pizzas:
1) Preheat the oven to 240C/Gas 9. Stretch 1 ball of dough until it is 45cm to 50cm around. Repeat with the remaining ball of dough for the second pizza.

2) Place the pizzas on a pizza pan and cover each with a layer of the green sauce, any leftovers can be kept in the refrigerator for up to 3 days.

3) Top each pizza with cheese, tandoori chicken, crabmeat and hearts of palm. Bake for approximately 15 minutes or until the crust is golden brown.

4) Remove the pizzas from the oven and top with the fresh coriander. Serve immediately.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.

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