A delicious blend of Indian Curry with Pizza.....
Chop chicken thighs into pieces.
Heat coconut oil in medium non-stick fry pan. Add chopped chicken and season with the granulated garlic and seasoning salt. When it has a nice crust and is cooked through, set it aside, keeping the fry pan for further use.
Mix together the curry powder, coriander, cumin, cayenne, turmeric, garam masala and salt and pepper.
Heat the second amount of coconut oil to the fry pan that you cooked the chicken in and then add the chopped sweet peppers and onions.
Start the fire in your pizza oven and heat to 600 or preheat your oven to as hot as it will go.
Once the vegetables are softened, add the mixed spices and cook for a few minutes to enhance the flavour of the spices.
Add in the canned tomatoes and cook for about 30 minutes or so.
Add the yogurt and the lemon juice and mix into the sauce.
Use an immersion blender to blend the sauce until smooth. Taste and adjust for seasoning. If it is too spicy for you, add more yogurt or maybe some honey.
Once you like the flavour, assess the thickness of the sauce. You want it to be a thick sauce that won't run all over the pizza. If it is too thin, cook longer and if it is too thick, add some more yogurt.
Once you are happy with the flavour and the thickness of the sauce, set it aside and prepare your pizza surface.
Assemble your pizza peel and get out some corn meal or semolina flour to cover it.
Roll out the pizza dough and transfer to the pizza peel.
Using a spoon, put a thick coat of curry sauce over the pizza dough.
Add the cooked chicken and cover completely with grated mozzarella.
Arrange the sliced bell peppers and jalapenos on top of the cheese.
Bake in your pizza oven for 3 - 5 minutes or until nicely browned. If using a conventional oven, cook until the dough is completely cooked and the cheese is nicely melted. It is difficult to give a baking time because the max temperature of each oven is different. It will be somewhere around 20 - 30 minutes I believe.