Cast Iron Pizza With Butter Chicken – Gluten Free
- Prep Time:
- 20 min
- Cooking Time:
- 35 min
- Serves:
- 14-inch pizza
Ingredients
1 lb. thinly sliced skinless chicken pieces (breast or thigh)
CHICKEN MARINADE
1/3 cup full fat plain greek yogurt
2 tsp. GF curry powder
1 tsp. GF ground cumin
1/2 tsp. GF paprika
1 Tbsp. Fresh lime juice
3 garlic cloves, minced
1/2 tsp. Sea salt
SAUCE
1 Tbsp. Butter or coconut oil plus some for brushing the pan
1/4 cup diced onions
1 tsp. GF curry powder
1 tsp. GF garam masala
GF cayenne pepper to taste
1/4 cup crushed tomatoes
1/4 cup coconut milk
1 Tbsp. Lime juice
TOPPING
4 oz. buffalo mozzarella, sliced
Optional topping; fresh cilantro or fresh basil
Instructions
- To start, marinate the chicken. Whisk together yogurt, spices, garlic, lime juice and salt. Add the chicken pieces and coat well with the sauce. Refrigerate for 30 minutes
- Prepare the pizza dough
- SAUCE
- Saute onions in butter/coconut oil until soft. Add spices and stir to combine
- Whisk in tomatoes, coconut milk and lime juice, and bring the sauce to a simmer
- Stir in chicken pieces with the marinade, cover and cook over medium-low heat for 10 minutes. Taste and season with salt if needed. Set aside
- Preheat oven to 425 F
- Brush a 13.8-inch cast iron pizza pan with olive oil
- Roll out the pizza dough between two sheets of parchment paper to a 13-inch circle. Using one side of the parchment paper, carefully flip the pizza dough into the pan. Using your fingers, press the dough up to the edges. Bake on the middle rack of the oven for 10 minutes
- Remove the pan from the oven and top with butter chicken all the way to the edges. Scatter buffalo mozzarella slices over the top and bake 8 - 12 more minutes until the crust is golden brown.
- Cool the pizza for about 5 minutes, then run a spatula or a table knife between the edge of the pizza and the side of the pan and very carefully slide the pizza onto a cutting board. Be careful, the pan is very hot. Using kitchen scissors or a pizza cutter, cut the pizza into wedges and top with fresh herbs





Comments
Ruth
How much chicken does this require?
1 pound thinly sliced skinless chicken breast or a thigh Ruth