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Mango Chutney Chicken Pizza
Chutney makes a great sauce in this flavor packed pizza.
1 (12-inch) pizza
12 to 15 minutes
1-3/4 to 2-1/4 cups all-purpose flour
1 (2-1/4 tsp.) envelope Fleischmann's® Pizza Crust Yeast
OR Fleischmann's® RapidRise Yeast
1-1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup very warm water (120 to 130°F)*
3 tablespoons oil
1/2 cup Patak's® Major Grey Chutney
1 package (6 ounces) grilled chicken strips
1/2 cup chopped red onion
1-1/2 cups (6 ounces) shredded mozzarella cheese
2 tablespoons chopped fresh cilantro
Preheat oven to 425°F.
Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.
Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet.
Form a rim by pinching the edge of the dough.
Spread with chutney. Top with chicken and red onion. Sprinkle with mozzarella cheese.
Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned. Remove from oven and sprinkle with cilantro.
*If you don't have a thermometer, water should feel very warm to the touch.
**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you. Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.