Bengal Tiger Pizza Recipe

Name: Bengal Tiger Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 rounded cups high-gluten flour; 1 ounce salt; 5 ounces slow rise yeast; 2 cups body temperature water; 1 to 2 tablespoons olive oil; 1/2 pound fresh basil, leaves only; 1/4 cup fresh cilantro, leaves only; 4 cloves garlic; Salt and freshly ground black pepper; Olive oil; About 2 cups mozzarella pizza cheese; About 2 cups provolone pizza cheese; 2 cups tandoori chicken, cooked; 1 cup real crabmeat; 1 (4-inch) piece hearts of palm, thinly sliced; 1/4 cup finely chopped fresh cilantro leaves

Servings: persons

20 rounded cups high-gluten flour
1 ounce salt
5 ounces slow rise yeast
2 cups body temperature water
1 to 2 tablespoons olive oil
1/2 pound fresh basil, leaves only
1/4 cup fresh cilantro, leaves only
4 cloves garlic
Salt and freshly ground black pepper
Olive oil
About 2 cups mozzarella pizza cheese
About 2 cups provolone pizza cheese
2 cups tandoori chicken, cooked
1 cup real crabmeat
1 (4-inch) piece hearts of palm, thinly sliced
1/4 cup finely chopped fresh cilantro leaves

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

2263

kcal

Calories

Fat

384

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 20 rounded cups high-gluten flour, 1 ounce salt, 5 ounces slow rise yeast, 2 cups body temperature water, and more.

Yes, Bengal Tiger Pizza falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bengal Tiger Pizza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions