This mouth-watering recipe is ready in just 23 minutes and the ingredients detailed below can serve up to 2 people.
Ingredients
Method
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.
