Afghani Tikka Burst Pizza Recipe by Food Fusion

Food Fusion's Afghani Tikka Burst Pizza is a delightful fusion of creamy Afghani flavors and classic pizza elements. Here's a concise version of the recipe:

**Ingredients:**

*For the Pizza Dough:*
- 3½ cups all-purpose flour, sifted
- 1½ teaspoons salt
- 1 tablespoon caster sugar
- 2½ teaspoons instant yeast
- 2 tablespoons cooking oil
- 1 teaspoon dried oregano
- ¾ cup warm water
- ¾ cup warm milk (adjust as needed)

*For the Afghani Tikka Boti:*
- 400g boneless chicken, cut into small cubes
- ½ cup cream
- 2-3 tablespoons yogurt
- 1 tablespoon ginger-garlic paste
- 1 tablespoon crushed green chilies
- 1 tablespoon lemon juice
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon crushed black pepper
- ½ teaspoon white pepper powder
- ½ teaspoon cardamom powder
- 1 teaspoon cumin powder
- 2 tablespoons cooking oil
- Charcoal for smoke infusion

*For the Creamy Sauce:*
- 200ml cream
- ½ cup grated cheddar cheese
- ¾ cup mayonnaise
- 3 garlic cloves
- ½ teaspoon salt (adjust to taste)
- ½ tablespoon dried oregano
- ½ tablespoon dried parsley
- 2 tablespoons lemon juice
- ½ teaspoon powdered sugar

*For Assembly:*
- Pizza sauce
- Grated mozzarella cheese
- Sliced capsicum
- Sliced onions
- Sliced black olives
- Sliced pickled jalapeños
- Additional grated cheddar and mozzarella cheese
- Dried oregano

**Instructions:**

1. **Prepare the Pizza Dough:**
- In a small jug, mix warm water, caster sugar, and instant yeast. Cover and let it rest for 5 minutes.
- In a large bowl, combine sifted all-purpose flour, salt, cooking oil, and dried oregano. Mix until crumbly.
- Add the yeast mixture and mix well. Gradually add warm milk, kneading until a soft dough forms. Adjust milk quantity as needed.
- Grease the dough with a teaspoon of cooking oil, cover, and let it proof in a warm place for about 1 hour.

2. **Prepare the Afghani Tikka Boti:**
- In a bowl, whisk together cream, crushed green chilies, ginger-garlic paste, yogurt, lemon juice, salt, black pepper, white pepper powder, cardamom powder, and cumin powder.
- Add chicken cubes to the marinade, mix well, cover, and let it marinate for 15-20 minutes.
- Heat cooking oil in a frying pan over medium flame. Add the marinated chicken and cook for 1-2 minutes. Cover and cook for an additional 8-10 minutes until the chicken is tender and the moisture evaporates.
- For a smoky flavor, place a piece of heated charcoal in the pan, drizzle a few drops of oil over it, cover immediately, and let it infuse for 1-2 minutes.

3. **Prepare the Creamy Sauce:**
- In a blender, combine cream, grated cheddar cheese, dried oregano, garlic cloves, salt, dried parsley, lemon juice, powdered sugar, and mayonnaise. Blend until smooth and set aside.

4. **Assemble the Pizza:**
- Preheat the oven to 200°C (392°F).
- Punch down the proofed dough and divide it into two portions.
- Roll out one portion into an 11-inch round on a floured surface. Prick it with a fork to prevent bubbling.
- Heat a griddle or tawa over medium flame. Place the rolled dough on the griddle and cook for 1 minute on each side. Set aside.
- Roll out the second portion into a 12-inch round and place it on a pizza rack. Prick with a fork.
- Spread a layer of the prepared creamy sauce over the 12-inch dough, leaving a 1-inch border around the edges. Sprinkle with grated mozzarella cheese.
- Brush water around the edges, place the pre-cooked 11-inch dough on top, and press the edges to seal, creating a stuffed crust.
- Spread pizza sauce over the top layer, then add cooked Afghani tikka boti, sliced capsicum, onions, black olives, and pickled jalapeños.
- Sprinkle with additional grated cheddar and mozzarella cheese, and a pinch of dried oregano.
- Bake in the preheated oven for 10-12 minutes until the cheese is melted and bubbly.

5. **Serve:**
- Remove from the oven, slice, and serve hot. Enjoy your homemade Afghani Tikka Burst Pizza!

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