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1
For the pizza assembly:
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2
Preheat oven to 400 degrees F.
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3
Working with one piece of dough at a time (keep second covered while you do the first), shape it with your hands or roll it with a rolling pin into either a rectangular shape or round (7- 9 , to fit 2 baking trays) of 1/2- 1/4 inch thickness.
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4
Put the dough onto your baking trays.
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5
Brush olive over both sheets prepared dough.
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6
Divide and pour sauce over both stretched doughs.
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7
Top both with shredded chicken and sprinkle the feta over that.
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8
Bake in oven for 15 minutes or until done.
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9
Take it out of the oven and top with cilantro leaves.
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10
For the tandoori chicken topping:
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11
Preheat oven to 375 degrees F.
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12
In a medium-sized bowl combine the ingredients on the chicken list above (from the coriander powder to to oil).
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13
Mix until you have a paste-like form
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14
Evenly coat the chicken breasts with the mixture.
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15
Place chicken onto a parchment paper-lined baking tray.
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16
Bake for 25 minutes.
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17
Remove it from the oven and allow to cool.
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18
When cool, pull apart pieces and shred with fingers.
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19
For the chili white sauce:
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20
In a small heavy saucepan over medium-low heat, melt the butter.
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21
Blend flour into the melted butter using a wooden spoon.
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22
Cook and stir over low heat for 4-5 minutes.
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23
At this point, use a whisk and slowly stream in milk, whisking at intervals.
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24
Continue to stir and cook until mixture is smooth, thick and free of lumps.
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25
Stir in salt.
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26
Take off heat.
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27
Let it cool.
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28
Pour in canned tomatoes and mix to combine them with the sauce.
