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1
Mix all ingredients 3 to 4 minutes until done, being careful not to mix too long so that the dough becomes tough.
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2
Add the olive oil and roll it into the dough.
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3
Place the dough in a pot, cover loosely with plastic and refrigerate for 8 hours.
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4
Remove dough from pot and roll into 18-ounce balls, place on a tray and let rise 6 to 8 more hours.
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5
For the green sauce:
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6
Blend all ingredients in a blender, slowly adding olive oil until the consistency becomes slightly thinner than peanut butter.
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7
For the pizza:
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8
Preheat oven to 550 degrees F.
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9
Roll and toss 1 ball dough until it's 18 to 20-inches around.
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10
Reserve remaining dough for another use or for other pizzas.
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11
Place on a pizza pan and cover with green sauce, any leftovers keep in the refrigerator for up to 3 days.
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12
Top with a blend of mozzarella and provolone pizza cheese.
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13
Add the tandoori chicken, real crabmeat and hearts of palm.
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14
Bake for approximately 15 minutes or until the crust is golden brown.
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15
Remove from oven and top with the fresh cilantro.
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16
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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17
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
