Butter Chicken Pizza Recipe

Preheat and prepare dough

Preheat oven to 500°F (260°C) with a pizza stone or heavy baking sheet on the middle rack. Lightly dust a work surface with 1/4 cup flour. Stretch or roll the pizza dough into a 12-inch round, keeping a slightly thicker rim for the crust. Transfer dough to a piece of parchment paper or a well-floured peel for easy transfer.

Brush crust edge with 1 tablespoon olive oil to promote browning. Set assembled pizza on the parchment paper and prepare to top as directed.

Make garlic butter

In a small bowl, combine 2 tablespoons softened butter, 1 teaspoon minced garlic, 1 tablespoon chopped cilantro, and 1/4 teaspoon salt. Mix until smooth. Using a pastry brush or back of a spoon, brush the garlic butter evenly around the dough edge and about 1/2-inch inward from the edge, leaving the center for sauce.

Cook aromatics

In a small saucepan over medium heat, melt 2 tablespoons butter. Add 1/2 cup finely chopped onion and sauté 4–5 minutes until soft and translucent. Add 1 teaspoon minced garlic and 1 teaspoon grated ginger; cook 30–45 seconds until fragrant.

Build sauce

Stir in 1/2 cup tomato paste, 1 teaspoon garam masala, 1/2 teaspoon ground cumin, 1 teaspoon paprika, 1/4 teaspoon turmeric, 1 teaspoon sugar (or honey) and 3/4 teaspoon salt. Cook 2 minutes, stirring to bloom the spices. Add 1/4 cup water to loosen the mixture, then reduce heat to low.

Finish creamy sauce

Whisk in 1/4 cup yogurt until smooth, then stir in 1/2 cup heavy cream. Simmer gently 3–4 minutes, adjusting consistency with up to another 2 tablespoons (0.125 cup) water if too thick. Taste and adjust salt or sweetness. Remove from heat and let cool slightly — the sauce should be thick but spreadable (about 3/4 to 1 cup total).

Spread about 3/4 cup of the butter chicken sauce evenly over the center of the dough, leaving the brushed garlic-butter rim exposed (about 1/2–3/4-inch). Reserve any extra sauce to serve or for a future pizza.

Assemble toppings

Evenly sprinkle 1 1/2 cups shredded mozzarella over the sauce. Distribute 1 cup diced grilled chicken evenly across the pizza. Scatter the diced green and red peppers (1/2 cup each) and 1/2 cup thinly sliced red onion over the cheese. If you like heat, lightly sprinkle 1/4 teaspoon crushed red pepper flakes.

Bake pizza

Slide the pizza (on parchment) onto the preheated pizza stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway, until crust is golden and cheese is bubbly and slightly browned. Baking time will vary by oven and thickness of dough; watch for a crisp bottom and browned edges.

Finish and serve

Remove pizza from oven and transfer to a cutting board. Let rest 2–3 minutes, then sprinkle with 2 tablespoons chopped fresh cilantro. Slice into 6–8 pieces and serve immediately with extra butter chicken sauce on the side if desired.