There aren’t many joys that can match up to taking a sizzling, bubbly out of a blazing hot oven. I’ve taken this particular TANDOORI CHICKEN PIZZA out of my oven on many occasions, mostly for guests, because such pleasures (and the results of such efforts) must be shared.

Pizza naturally induces happiness, and this homemade TANDOORI CHICKEN PIZZA is next-level blissful .and also try our recipe ACHARI CHICKEN


So make it your own. You can use leftover bone-in chicken if you have some. Just shred it and add a bit of tandoori masala. Give it an extra broil at the end if you’d like. Throw in whatever herbs or spices you have on hand for the sauce. For toppings, I usually stick to the trio of red & green bell peppers and red onions. But jalapeños would be nice, maybe pineapple or whatever neglected veggie you find lurking in your fridge. You can also vary the cheese according to your taste. This article shows how to use various cheeses for different results if you’re like me and take your TANDOORI CHICKEN PIZZA really seriously.

Making pizza from scratch may seem daunting, but there are only a few steps to each component, and the result is more than worth it. That said, I’m all for shortcuts. And this recipe is good enough to withstand changes while still maintaining it’s spicy, savory, smoky goodness.



There aren’t many joys that can match up to taking a sizzling, bubbly pizza out of a blazing hot oven. I’ve taken this particular pizza out of my oven on many occasions, mostly for guests, because such pleasures (and the results of such efforts) must be shared.
Pizza naturally induces happiness, and this homemade Tandoori Chicken Pizza is next-level blissful.
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Course Main Course
Cuisine Pakistani
Servings 8 People
Calories 359 kcal


For the Tandoori Chicken Topping

  • 1 (~300 g) chicken breast, cut into thin, small bite-sized pieces
  • ¼ cup (61 g) plain, whole milk yogurt
  • ½ tbsp freshly squeezed lemon juice
  • ½ tbsp crushed garlic or paste
  • ½ tbsp crushed ginger or paste
  • 1 tbsp neutral oil such as canola or grapeseed
  • 2 tsp neutral oil such as canola or grapeseed
  • 2 tsp sea salt, depending on tandoori masala powder
  • 1 tbsp paprika powder
  • 1 tsp Tandoori masala powder, use less if yours is spicy

For the Crust

  • ½ cups bread flour, or unbleached all-purpose flour
  • 2 tbsp olive oil
  • 2 tbsp salt
  • 1 tsp sugar
  • 1 cup warm water
  • 2 tsp standard packet active dry yeast

For the Sauce

  • 794 G can Italian Whole Peeled San Marzano Tomatoes, (or sub equal amount fresh tomatoes)
  • 1 small onion
  • 1 small green chili pepper, I use Serrano
  • 2 tbsp olive oil
  • 3 garlic cloves
  • 1 medium bay leaf
  • 3 tbsp tomato paste
  • 1 tsp sugar
  • 1 tsp sea salt
  • 1 tsp dried oregano
  • 2 tsp dried Italian seasoning or basil
  • 1 tsp tandoori masala powder
  • ¼ tsp each cumin powder, coriander powder, black pepper powder, red chili flakes, and, increase to taste

For the Pizza

  • 2 prepared crusts
  • prepared sauce
  • prepared tandoori chicken
  • 2 cups quality mozzarella cheese or a blend of mozzarella and preferred cheese, or more if desired
  • Additional toppings such as red bell pepper, green bell pepper, and red onion, sliced


Tandoori Chicken Topping

  • Marinate the chicken in all of the ingredients for at least 30 minutes, up to overnight.
  • Preheat your oven broiler to high (mine goes to 550ºF/288ºC) and set the oven rack to the top. Line an oven-safe sheet pan with aluminum foil. If you have skewers, run the chicken pieces through them and place on top of the sheet pan. Otherwise, place the chicken pieces in an even layer.
  • Broil for 5 minutes, then flip the chicken pieces over and broil for another 4 minutes. You're going for a tandoor-like (but not burnt) finish. Cover and set aside.

Pizza Crust

  • Combine the warm water, yeast and sugar in a small bowl. Stir once and set aside for about 5-10 minutes or until foamy. It must be foamy! If not, something went wrong (i.e. water temperature, old yeast, etc.).
  • Tightly cover the bowl with plastic wrap and set aside in a warm, draft-free place to rise for an hour or so or until dough doubles in size.
  • Once it has risen, punch it down, knead it a little and then place it on a lightly floured surface. Use a rolling pin to roll it out to two 8 to 10-inch pizzas. Push the dough at the ends so that it’s slightly thicker on the rim. Use a knife to make small slits on the base to help it bake evenly. Cover the crust with a kitchen towel or plastic wrap while you prepare the toppings.

pizza sauce

  • Blend the tomatoes, onion, and green chili in a food processor until smooth.
  • Heat olive oil in a pan over medium heat. Add the garlic and sauté it for about 20-30 seconds, until the raw smell subsides and it begins to brown. Add the tomato mixture and stir to combine. Lower the heat and add the rest of the ingredients. Cover and allow to simmer on medium heat, stirring occasionally, until well cooked (~25-30 min). If using fresh tomatoes, you may need to add water to make sure it’s well cooked and to make it the desired consistency. Remove bay leaf.

Steps and assembly

  • Prepare Chicken. Cover and Set aside. Prepare the Pizza Sauce.
  • Prepare the pizza dough and set it aside to rise. If using pre-made dough, thaw and roll out.
  • Preheat your oven to 450°F (230°C) or temperature indicated on Pre-made Pizza Dough. When the dough has risen, follow the instructions to roll it out. Cover it and chop up the vegetable toppings.
  • Place the pizza bases on 2 sheet pans lined with aluminum foil. Spread the tomato sauce evenly over the pizza. Top with cheese, chicken, and toppings.
  • Bake for 15 minutes per pizza (See Note), until the crust has baked and the cheese has melted. I like to broil it again for a couple of minutes to further amp up the “tandoor” factor. Serve hot. To maintain the texture of the crust, this pizza is best reheated in an oven instead of a microwave.



  • To bake them at the same time, place one rack on the very top and one on the lower rack. Put the two baking sheets on both the baking racks. Bake for 15 minutes, but switch the baking sheets halfway through baking so that both pizzas bake evenly. Broil separately on the top rack.
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Satisfy your sweet craving with these decadent Chocolate Peanut Butter Cheesecake Bars. A perfect combination of peanut butter and creamy chocolate, this delicious treat will tantalize your taste buds and put a satisfied smile on your face.

Drizzle with Chocolate Peanut Butter Cheesecake Glaze

To take this delicious dessert to the next level, top it with a drizzle of chocolate peanut butter cheesecake glaze.

Chocolate Peanut Butter Cheesecake Recipe

Simply combine chocolate chips and creamy peanut butter with a bit of heavy cream, then heat over low heat until warm and melted. Pour the mixture over your cheesecake bars for an extra layer of sweet, creamy goodness!

People are looking for these Cakes on Google during christmas

chocolate peanut butter cheesecake cake

Chocolate Peanut Butter Cheesecake Cake

chocolate peanut butter cheesecake cake made in the one pan! creamy peanut butter cheesecake bakes on top of a fudgy chocolate cake for the ultimate dessert!
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Bakery
Cuisine Italian
Servings 16 Slices
Calories 287 kcal


  • 1 Pan


  • ½ cup butter
  • 1 cup granulated sugar (or a natural granulated baking sweetener that measure 1:1 with sugar)
  • 2 eggs
  • ½ cup  skim milk (or full fat or almond milk)
  • 1 1/4 cup all purpose flour (or plain flour)
  • ½ cup unsweetened cocoa powder
  • 2 tsp level baking powder
  • ¼ tsp salt
  • ¼ cup  boiled water brewed with 2 teaspoons instant coffee (or 1/4 cup strong brewed coffee)*, at room temperature


  • 1 cup (8 oz | 250 g) light cream cheese, at room temperature
  • cup natural powdered sweetener (or sugar)
  • ¼ cup creamy peanut butter (do not use natural)
  • ½ cup sour cream (or natural, plain, or Greek yogurt)
  • 1 egg
  • 1 tsp cornstarch


  • Preheat oven to 175°C | 350°F. Lightly grease an 8-inch round springform pan with cooking oil spray; line with baking / parchment paper and set aside.***

For The Cake

  • In a large bowl, beat together the butter and sugar until light and creamy. Beat in the eggs, one at a time, until light and creamy. Beat in the milk until well combined.
    ½ cup butter, 1 cup granulated sugar (or a natural granulated baking sweetener that measure 1:1 with sugar), 2 eggs, ½ cup  skim milk (or full fat or almond milk)
  • Sift in the flour, cocoa powder, baking powder and salt, mixing them through the wet ingredients. Pour in the coffee and beat the batter until fluffy, well combined and smooth (about 1 minute). Set aside.
    1 1/4 cup all purpose flour (or plain flour), ½ cup unsweetened cocoa powder, 2 tsp level baking powder, ¼ tsp salt, ¼ cup  boiled water brewed with 2 teaspoons instant coffee (or 1/4 cup strong brewed coffee)*, at room temperature

For The Cheesecake Mixture:

  • Beat the cheesecake ingredients together until smooth and lump free (about one minute on low speed)
    1 cup (8 oz | 250 g) light cream cheese, at room temperature, ⅓ cup natural powdered sweetener (or sugar), ¼ cup creamy peanut butter (do not use natural), ½ cup sour cream (or natural, plain, or Greek yogurt), 1 egg, 1 tsp cornstarch

Assemble Cake:

  • Evenly pour half of the cake batter into the prepared pan. Pour ⅓ of the cream cheese mixture over the cake layer (don't swirl it through). Pour the remaining cake batter over the cream cheese; then pour the remaining cream cheese mixture over the top to evenly cover the cake.
    ½ cup butter, 1 cup (8 oz | 250 g) light cream cheese, at room temperature
  • Bake in preheated oven for 50 – 55 minutes, or until the centre is just set (it will have a very slight wobble to it). If you find it is browning after 30 minutes, tent with foil being careful the foil does not stick to the cheesecake). Slightly open oven door and keep it ajar with the cheesecake still in the oven for 20 minutes to allow the cheesecake to set further.
  • Remove from the oven and allow to cool for two hours. By this stage, it will be soft but set enough to serve slightly warm. OR cover with foil and refrigerate for 6 hours or over night.
  • Once cake has chilled, remove from baking pan onto serving plate. Spread the chocolate glaze evenly around the sides of the cake with a thin, straight spatula. Spread the peanut butter frosting over the top of the cake. Decorate with crushed chocolate chips and peanut butter chips (I blended them in a small magic bullet cup or small food processor).



*The coffee CANNOT be tasted in the cake and just intensifies the chocolate flavour. BUT you can replace with 1/4 cup plain water if you wish**Use a yogurt you like the taste of. One not too bitter, or the bitterness will come out in the frosting***Please don’t be tempted to NOT line your baking tin. The cake will stick to the sides without the parchment or baking paper
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If you have never had a Boston cream doughnut, you are in for a real treat. These doughnuts are crispy on the outside and creamy on the inside, with a delicious chocolate frosting and a sweet custard filling.


Crispy and Creamy Doughnuts

Today, we'll be making the Delicious, Crispy and Creamy Doughnuts. This doughnut is crispy on the outside and creamy on the inside, with a chocolate frosting and custard filling. It's a little bit more complicated than some of our other recipes, but it's definitely worth the effort! Let's get started.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Bakery
Cuisine Doughnut
Servings 18 People
Calories 331 kcal


  • 1 Pan
  • 1 bowl
  • 1 wooden spoon
  • 1 Spatula


  • 2 (.25 ounce) envelopes active dry yeast
  • ¼ cup warm water (105 to 115 degrees)
  • 1 ½ cups  lukewarm milk
  • ½ cups white sugar
  • 1 tsp  salt
  • 2  eggs
  • cup  shortening
  • 5 cups  all-purpose flour
  • 1 quart  vegetable oil for frying
  • ⅓  cup butter
  • 2 cups  confectioners' sugar
  • 1 ½  tsp  vanilla
  • 4 tsp hot water or as needed


  • Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
    2 (.25 ounce) envelopes active dry yeast, ¼ cup warm water (105 to 115 degrees)
  • In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remain
    1 ½ cups  lukewarm milk, ½ cups white sugar, 2  eggs, ⅓ cup  shortening, 5 cups  all-purpose flour
  • Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
  • Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
    ⅓  cup butter, 2 cups  confectioners' sugar, 1 ½  tsp  vanilla
  • Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.
    1 quart  vegetable oil for frying



We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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