Spicy Tandori Chicken Grilled Pizza

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Spicy Tandori Chicken Grilled Pizza


  • 1 Cappello's Naked Crust
  • 4 boneless skinless chicken thighs
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon cayenne
  • 2 teaspoon paprika
  • 1/4 cup plain yogurt
  • 2 tablespoons lemon juice
  • 2 minced garlic cloves
  • 2 tablespoons minced fresh ginger
  • 1 teaspoon salt
  • 1/4 cup pizza sauce
  • 1/4 cup shredded mozzarella
  • 1/2 cup feta cheese crumbles
  • 1/4 green pepper, thinly sliced


  • Whisk coriander, cumin, turmeric, cayenne and paprika into yogurt, add lemon juice, garlic, salt, ginger.
  • Coat the chicken in the marinade, cover and chill for at least an hour (preferably 6 hours), no more than 8 hours.*
  • Turn the grill to medium, coat the grates with oil, shake the excess coating off the chicken and cook the chicken for 5-7 minutes per side. Remove from heat and set aside.
  • When cool to the touch, slice the chicken into strips.
  • Spread the pizza sauce onto the crust and layer the toppings with mozzarella first, then 1/2 of the feta, green peppers, chicken thighs then remaining feta cheese.
  • Grill for 11-15 minutes or until the crust is crisp and the cheese is very melty.
  • *Makes enough chicken for 2 pizzas.

Kids Can Do

  • Mix the seasoning into the yogurt
  • Pour marinade over chicken
  • Decorate the pizza with the toppings