Butter Chicken Mini Detroit Pizza
Curry's make such a good sauce replacement for crossover pizzas. It already has the acidity from some tomatoes, but is further decked out with tons of flavorful spices. I've been making Tikka Masala pizzas for ages now, but this butter chicken pizza is one to remember.
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Servings: 4 people
I bought 15 pizza ovens to hands-on test.It's a hobby, not an obsession! Here are the best pizza ovens.Equipment
- 1 6”x6” Detroit Style Pan I use Lloydpans
Ingredients
Dough
- 1 Mini Detroit Pizza Dough Alternatively, search for my standard Detroit pizza recipe for a full size dough recipe.
Butter Chicken
- Leftover Instant Pot Butter Chicken I used this recipe.
Toppings
- 2 oz Whole Milk Low Moisture Mozzarella (freshly shredded, or if you use bagged just make sure to rinse the starch off first). 50% of your total cheese.
- 2 oz Brick cheese 50% of your total cheese. If you can't find Brick cheese, you can sub for Monterey Jack, cheddar, or just mozzarella.
- Fresh Cilantro, chopped
Seriously. I have a lot of pizza ovens.Let me show you the best after hundreds of hours testing. Read my in-depth pizza oven reviews!Instructions
- Begin by preparing your dough the day before. Let it cold ferment in the pan, according to the recipe instructions above, overnight.
- Preheat the pizza oven to 700 degrees F; alternatively, preheat your kitchen oven to the max 550F with a pizza stone.
Parbake.
- Place the pan (with pizza dough) onto the pizza stone and bake for 5 minutes (3 minutes for pizza oven). If you do not own a pizza stone, place the pan on the bottom of your oven (not a rack) and bake for 5 minutes.
- Carefully remove the hot pan from oven. Remove the dough from the pan and place onto a wire rack, allowing it to briefly cool, about 5 minutes.
Toppings, in order; then bake.
- Put the dough back into the pan and add the shredded mozzarella, ensuring most of it touches the edge of the pan. Then add the Brick cheese.
- Spoon on the Butter Chicken on top of the cheese.
- For home ovens: place pizza in oven for another 7 minutes on the stone. (toss the broiler on for the final minute or two if the cheese is not browning fast enough). For outdoor pizza ovens: bake for 4-5 minutes, rotating pan halfway through, and covering with tinfoil if browning too quickly.
- Remove from oven and use a thin metal spatula along the edges to separate the pizza from the pan. Slide onto a wire rack to rest for 3 minutes. Top with fresh cilantro.Slice, and enjoy.
