Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat. Lightly flour a work surface and stretch or roll the pizza dough into a 11–12 inch round. Transfer to a parchment-lined baking sheet or a well-floured pizza peel. Brush the outer rim lightly with 1 tablespoon olive oil.

Tandoori Chicken

Marinate chicken

In a bowl combine 3 tbs yogurt, ginger-garlic paste, 1 tbs tandoori masala, ground cumin, ground coriander, smoked paprika, lemon juice, and 0.75 tsp salt. Add the chicken pieces and mix until all pieces are well-coated. Marinate for at least 20 minutes (up to 2 hours in refrigerator for better flavor).

Cook chicken

Heat 1 tsp vegetable oil in a skillet over medium-high heat. Add marinated chicken in a single layer and sear 2–3 minutes per side until cooked through and lightly charred (internal temperature 165°F / 74°C). Remove from heat and set aside to cool slightly. If preferred, broil or grill the pieces for extra char.

Tandoori Sauce (Pizza Base Sauce)

Make sauce

In a small bowl whisk together 1/2 cup tomato puree, 2 tbs plain yogurt, 1 tsp tandoori masala, 1/4 tsp garlic powder, 1/2 tsp honey, 1/4 tsp salt and optional 1/4 tsp red chili powder until smooth. Taste and adjust seasoning. The sauce should be spreadable and slightly tangy-sweet.

Toppings

Assemble pizza

Spread an even layer (about 1/2 to 3/4 cup) of the tandoori sauce over the stretched dough, leaving a 1/2 inch rim. Sprinkle about 1 cup of shredded mozzarella evenly over the sauce. Distribute the cooked tandoori chicken pieces across the pizza. Scatter red and green bell pepper slices, red onion half-moons and thin jalapeño slices on top. Add remaining 1/2 cup mozzarella in spots to help hold toppings.

Bake

Slide pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake at 475°F (245°C) for 10–12 minutes—or until the crust is golden and cheese is bubbly and slightly browned. Rotate halfway through baking for even color.

Finish

Remove pizza from oven. Immediately brush the crust lightly with 1 tsp melted butter if using. Scatter sliced green onions and chopped cilantro over the hot pizza. Drizzle 2 tbs cilantro-mint chutney in a zigzag or dots across the pizza. Serve with lemon wedges on the side for squeezing over individual slices.