Pakistani pizzeria-style fusion · easy
Chicken tikka pan pizza (no oven)
Charred tikka chicken, tomato, onion and green chilli on a crisp toasted pita with a sweet-spicy sauce and melted mozzarella, all done in a covered frying pan. Pizza night for 550 kcal.
Makes 1 · Weekend 5 min · On the day 14 min · Raw pack
The video’s version isn’t the same as ours; follow the amounts below for the numbers above.
Ingredients
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Method
Saturday night: in its own bowl mix the 170 g raw chicken cubes (weighed before marinating) with the yogurt, tikka masala, lemon and garlic; bag flat and freeze.
On the day: pan on high with the oil; cook the tikka cubes 6-7 min, turning, until charred and no pink inside. Tip onto a plate.
Wipe the pan; toast the bread on medium 1 min per side until crisp.
Mix ketchup and chilli garlic sauce and spread to the edges.
Scatter half the cheese, then tikka, tomato, onion and chilli, then the rest of the cheese and the oregano.
Lower the heat, lid on 3-4 min until the cheese melts; slice the onion rings side while it is covered.
Uncover 1 min so the base crisps again; cut in 4.
Freeze & reheat
- Freeze
- Raw marinated cubes, flat bag. Label: 'TUE - DINNER - Tikka pizza chicken 170 g (RAW) - pan 7 min, then pizza - made Sat __/__'
- Thaw & reheat
- Fridge Monday night; cook fully from fridge-cold (step 2).
- Keeps
- Raw marinated: freezer 2 months, fridge 1 day after thawing
Why it tastes good: Toast the base before any topping goes on, and uncover for the last minute: that is what stops a pan pizza going soggy.
Nutrition, per portion
Chicken tikka pan pizza (no oven)
Cook-up: this is prepped Saturday night 21:00
Adapted from Bread Pizza Recipe (No Oven) by Dassana Amit (Dassana's Veg Recipes) (5 stars from 25 votes (checked 15 Sep 2026); the toast-the-base-then-cover-to-melt method is used, with tikka chicken added).
Photo: Chicken tandoori pizza with mozzarella and red onion rings by mroach, CC BY-SA 2.0 (Wikimedia Commons).
