Malai Boti White Pizza (Cream/Yogurt Version)
Description
This Malai Boti White Pizza features a soft, slightly chewy whole wheat crust topped with aromatic chicken marinated in cream, yogurt, ginger, garlic, and warming spices. It is a creamy, flavorful homemade pizza perfect for Ramadan meal prep or a special family treat. The dough and topping can also be prepared ahead and frozen for convenience.
Dough (makes 4 pizzas)
Topping
Instructions
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Combine the whole wheat flour, all-purpose flour, instant yeast, sugar, salt, olive oil or melted butter, and warm water to prepare the dough.
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Allow the dough to rise.
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Divide the dough into 4 portions for 4 pizzas.
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Marinate the bite-sized chicken with cream, yogurt, garlic paste, ginger paste, optional green chili paste, garam masala, red chili powder, salt, and lemon juice.
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Cook the marinated chicken partially in butter or oil before assembling the pizza, ensuring the topping cooks through during baking.
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Roll out a portion of dough and spread a thin layer of the cream mixture to help prevent a soggy crust.
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Add the chicken and optional sliced onions, bell peppers, and fresh coriander.
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Bake at 220°C / 425°F for 12–15 min or cook on pan over medium heat 2–3 min per side.
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Ensure the crust is golden and the chicken is fully cooked.
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Optionally garnish with fresh coriander or a drizzle of yogurt or cream after baking.
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To freeze the dough, divide it into 4 portions after the first rise, lightly oil each portion, wrap tightly in plastic wrap, and place in a freezer-safe bag.
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Freeze the dough for up to 1 month. Label with the date and portion size.
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Thaw overnight in the fridge or at room temperature for approximately 1–2 hr until soft. Let the dough rest for 10 min before rolling.
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To freeze the cooked chicken topping, cook the marinated chicken fully in a pan, cool completely, and store in airtight containers or freezer bags.
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Freeze the cooked topping for up to 2 months. Defrost in the fridge overnight before assembling the pizza and baking.
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To freeze raw marinated chicken, place the chicken in the cream/yogurt marinade in freezer-safe bags or airtight containers.
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Freeze for up to 1 month. Thaw overnight in the fridge and cook partially for 3–4 min before assembling the pizza.
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To freeze assembled pizza, assemble using partially cooked chicken, then freeze uncovered on a tray for 1–2 hr until firm.
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Wrap tightly in plastic wrap and foil, then freeze for up to 1 month.
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Bake from frozen at 220°C / 425°F, adding 3–5 min extra baking time until the crust is golden and the chicken is fully cooked.
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For an optional par-bake method, roll out the dough and bake for 4–5 min before freezing. Add the toppings later for a crispier crust.
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