Malai Boti White Pizza (Cream/Yogurt Version)

Prep Time 40 mins

Cook Time 15 mins

Total Time 55 mins

Category: Continental & Fusion

Difficulty: Intermediate

Servings: 4

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)

Whole wheat flour: 500 g (~4 cups)
All-purpose flour: 100 g (~3/4 cup)
Instant yeast: 2 tsp
Sugar: 2 tsp
Salt: 1 tsp
Olive oil / melted butter: 4 tbsp
Warm water: 300 ml / less if using 2-3 tabsp yogurt (~1 1/4 cups)

Topping

Boneless chicken: 300–400 g, bite-sized
Thick cream / malai: 100 g (~1/2 cup)
Yogurt: 100 g , whisked (~1/2 cup)
Garlic paste: 1 tsp
Ginger paste: 1 tsp
Green chili paste : 1/2 tsp (optional)
Garam masala: 1 tsp
Red chili powder: 1/2 tsp
Salt: 1 tsp
Lemon juice: 1 tsp
Butter / oil: 1 tbsp (for cooking chicken)
Optional: sliced onions, bell peppers, fresh coriander

Instructions

1
Combine the whole wheat flour, all-purpose flour, instant yeast, sugar, salt, olive oil or melted butter, and warm water to prepare the dough.
2
Allow the dough to rise.
3
Divide the dough into 4 portions for 4 pizzas.
4
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.
5
Cook the marinated chicken partially in butter or oil before assembling the pizza, ensuring the topping cooks through during baking.
6
Roll out a portion of dough and spread a thin layer of the cream mixture to help prevent a soggy crust.
7
Add the chicken and optional sliced onions, bell peppers, and fresh coriander.
8
Bake at 220°C / 425°F for 12–15 min or cook on pan over medium heat 2–3 min per side.
9
Ensure the crust is golden and the chicken is fully cooked.
10
Optionally garnish with fresh coriander or a drizzle of yogurt or cream after baking.
11
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.
12
Freeze the dough for up to 1 month. Label with the date and portion size.
13
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.
14
To freeze the cooked chicken topping, cook the marinated chicken fully in a pan, cool completely, and store in airtight containers or freezer bags.
15
Freeze the cooked topping for up to 2 months. Defrost in the fridge overnight before assembling the pizza and baking.
16
To freeze raw marinated chicken, place the chicken in the cream/yogurt marinade in freezer-safe bags or airtight containers.
17
Freeze for up to 1 month. Thaw overnight in the fridge and cook partially for 3–4 min before assembling the pizza.
18
To freeze assembled pizza, assemble using partially cooked chicken, then freeze uncovered on a tray for 1–2 hr until firm.
19
Wrap tightly in plastic wrap and foil, then freeze for up to 1 month.
20
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.
21
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.

Keywords: Malai Boti White Pizza, white chicken pizza, cream yogurt pizza, whole wheat pizza dough, Pakistani pizza recipe, homemade chicken pizza, creamy chicken topping, Ramadan meal prep