Tandoori Chicken Pizza
This Tandoori Chicken Pizza is one of my favourite "cook once, eat twice" dinners and it couldn't be easier! Start by making a batch of my Tandoori Chicken, then simply reserve a few pieces for the next day. By cooking a little extra chicken upfront, you can have a delicious homemade pizza on the table in under 20 minutes. Yes, really!
Loaded with tender tandoori chicken, roasted capsicum, red onion and bubbling melted cheese, this easy pizza recipe is packed with bold flavour and makes a fantastic (and budget-friendly!) alternative to gourmet takeaway pizza. A drizzle of creamy garlic sauce and a sprinkle of fresh coriander take it to the next level.
I love cook once, eat twice recipes like this because they make meal planning so much easier. Whether you're intentionally cooking extra chicken for a second meal or simply making the most of leftovers, it's a brilliant way to create another family dinner with very little extra effort and zero food waste.
Perfect for busy weeknight dinners, casual entertaining or a fun family pizza night, this Tandoori Chicken Pizza is guaranteed to earn a permanent spot on your dinner rotation.
If you're looking for more quick and easy chicken dinner ideas, you might also love my Chicken Shawarma Wraps. Both recipes are packed with flavour and perfect for those nights when you need dinner on the table fast without the stress.
Why You'll Love This Tandoori Chicken Pizza
Turns one dinner into two. Cook extra tandoori chicken once and dinner is halfway done the next night.
Faster than ordering takeaway. The toppings are already cooked so the pizza comes together in minutes.
Reduces food waste. A simple way to use leftover chicken and roasted vegetables.
Perfect for entertaining. Cook a batch of tandoori chicken ahead of time and let guests build their own pizzas.
Variations for Tandoori Chicken Pizza
Use naan bread for individual pizzas.
Add baby spinach after baking.
Sprinkle over sliced chilli for extra heat.
Swap garlic sauce for cucumber raita.
Add feta alongside the mozzarella for extra flavour.
FAQ
Can I make this pizza ahead of time?
Yes. Prepare all toppings ahead of time and assemble just before baking.
Can I freeze leftover tandoori chicken?
Absolutely. Freeze cooked tandoori chicken for up to 3 months and thaw overnight in the fridge.
What pizza base works best?
Traditional pizza dough, naan bread and souvlaki wraps all work beautifully.
More Pizza Recipes You'll Love
Cook Once, Eat Twice Tip:
⭐️ Make my Tandoori Chicken recipe first and reserve around 400-500g of cooked chicken, capsicum and red onion for these pizzas. You can find the full Tandoori Chicken recipe here.
Tandoori Chicken Pizza
This Tandoori Chicken Pizza transforms leftover tandoori chicken into a flavour-packed homemade pizza topped with roasted capsicum, red onion, cheese and a drizzle of garlic sauce.
Cook Once, Eat Twice Tip: Make a batch of my Tandoori Chicken and reserve around 400-500g for these pizzas the next day. You'll find the recipe further down the page.
Ingredients
- 2 pizza bases, large souvlaki breads or naan breads
- 1 cup pizza sauce
- 2-4 cups grated mozzarella cheese
- 400-500g cooked tandoori chicken, roughly chopped
- 1 roasted red capsicum, sliced
- ½ roasted red onion, sliced
- Garlic dip, to serve
- Fresh coriander, to serve
Instructions
- Preheat the oven to 200°C (fan-forced). If using a pizza stone, place it in the oven while it heats.
- Roughly chop the cooked tandoori chicken. Slice the roasted capsicum and red onion into bite-sized pieces.
- Place the pizza bases onto baking trays or a pizza paddle if using a pizza stone.
- Spread pizza sauce evenly over each base.
- Sprinkle over half the grated cheese.
- Scatter over the tandoori chicken, capsicum and red onion.
- Finish with the remaining cheese.
- Bake for 8-12 minutes or until the cheese is golden and bubbling and the base is crisp.
- Drizzle with garlic dip and sprinkle with fresh coriander before serving.
Notes
Top Tips
- Cook extra chicken on purpose: When making Tandoori Chicken, set aside enough for pizza night the following day. It turns one dinner into two.
- Use a pizza stone: A preheated pizza stone helps create a crisp base and gives a more authentic pizza-shop result.
- Add the garlic sauce after baking: This keeps the sauce fresh and creamy rather than drying out in the oven.
- Don't overload the toppings: Too many toppings can make the centre soggy. Spread everything evenly for a crisp base.
- Try naan bread: Naan makes a fantastic shortcut pizza base and pairs beautifully with the tandoori flavours.
Nutrition Facts
Calories
7332Fat
561 gSat. Fat
197 gCarbs
417 gFiber
19 gNet carbs
398 gSugar
32 gProtein
151 gSodium
7481 mgCholesterol
648 mgThe nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
