Name: Finger Millet Chicken Pizza recipe by Sujata Hande-Parab at BetterButter
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: For Dough - Ragi or Finger Millet flour – 1 cup; Flour or Maida – ½ cup + 2tbsp for flouring work surface; Dry Yeast – 1 ½ tbsp.; Water as required for kneading dough + 3 tbsp for yeast activation; Sugar – ½ tsp; Salt as per taste; Oil –1/2 tbsp. for kneading + 1 tbsp. for brushing dough.; For Topping - Red Capsicum – 2 tbsp. thinly sliced; Yellow Capsicum – 2tbsp – Thinly sliced; Green Capsicum – 1tbsp Thinly sliced; Pizza Sauce – 1 ½ tbsp. for spreading + 1 tsp for coating veggies; Grated Mozzarella Cheese – ¾ - 1 cup; Grated Processed cheese – ½ cup; For Chicken topping- Boneless Chicken – ½ cup (Washed thoroughly and cut into small pieces); Oil – ½ tbsp.; Black Paper powder– ¼ tsp; Red chilli flakes – ½ tsp; Minced garlic – 1 tsp; Water 2-3 tbsp.; Salt as required

Ingredients Serving: 4

For Dough - Ragi or Finger Millet flour – 1 cup
Flour or Maida – ½ cup + 2tbsp for flouring work surface
Dry Yeast – 1 ½ tbsp.
Water as required for kneading dough + 3 tbsp for yeast activation
Sugar – ½ tsp
Salt as per taste
Oil –1/2 tbsp. for kneading + 1 tbsp. for brushing dough.
For Topping - Red Capsicum – 2 tbsp. thinly sliced
Yellow Capsicum – 2tbsp – Thinly sliced
Green Capsicum – 1tbsp Thinly sliced
Pizza Sauce – 1 ½ tbsp. for spreading + 1 tsp for coating veggies
Grated Mozzarella Cheese – ¾ - 1 cup
Grated Processed cheese – ½ cup
For Chicken topping- Boneless Chicken – ½ cup (Washed thoroughly and cut into small pieces)
Oil – ½ tbsp.
Black Paper powder– ¼ tsp
Red chilli flakes – ½ tsp
Minced garlic – 1 tsp
Water 2-3 tbsp.
Salt as required

Instructions

For Topping – In a non-stick pan heat oil. Add minced garlic, black paper, a small pinch of salt, red chilli flakes. Stir well.
Add small boneless chicken pieces. Add little water if required and cook until tender. Let all water evaporate. keep aside.
Wash and thinly slice Red, yellow and green capsicums.
Add 1 tsp pizza sauce. coat sliced capsicums well. Keep aside.
For Dough – Dissolve sugar in a warm water. Add dry yeast. Keep aside for 5-10 minutes. The mixture will bubble up and become frothy.
In a large bowl, take Ragi or finger millet flour and Maida. Add activated yeast. Mix well.
Add salt, oil. Add water slowly at a time and start kneading a dough.
Dust work surface and hands with flour. Take dough out of the bowl. Using the heel of your hand start kneading a dough. If dough is sticky sprinkle small quantity of flour.
Continue kneading until dough is smooth and elastic. This process will take 10-12 minutes.
Transfer it in a bowl. Grease with some oil. Cover and keep aside at warm place for 1hr to 30 minutes or until it doubles up.
Meanwhile, preheat oven at 220 degree c.
Lightly flour work surface. Take out dough and punch it.
Keep punching and form a ball.
Transfer it into a greased baking tray or pizza pan. Flatten evenly with fingertips. Cover and keep aside for 10 -15 minutes
Bake in preheated oven for 5-7 minutes. If preparing thin no pre-baking is required.
Remove. Let it cool. Spread Pizza sauce as desired. Layer the veggies and chicken pieces.
Top with processed and mozzarella cheese.
Bake in preheated oven for 15 minutes on 200degree C and if required 4 minutes on 220 degree C or until top turns slightly golden brown.
Slice and serve hot.

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