📖 Instructions

1. First things first, let's tackle the pizza dough. In a large mixing bowl, whisk together the flour, sugar, and salt. Create a well in the center, then pour in the warm water and olive oil. Mix with a wooden spoon until a shaggy dough forms. If it seems too dry, add a teaspoon of water at a time until it comes together.
2. Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, or until it becomes smooth and elastic. Don't overwork it! Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let it rise in a warm place for about an hour, or until doubled in size. I like to put mine near a sunny window.
3. While the dough is rising, let's get started on the Chicken Korma. If you're using pre-cooked chicken, shred it and set aside. If you're starting with raw chicken, dice it into small, bite-sized pieces.
4. In a large skillet or pan, heat the ghee or oil over medium heat. Add the diced onions and sauté until they're soft and golden brown, about 5-7 minutes. This step is crucial for developing the flavor base of your korma, so don't rush it!
5. Add the garlic and ginger to the skillet and sauté for another minute until fragrant. Be careful not to burn the garlic!
6. Stir in the ground coriander, cumin, turmeric, and garam masala. Cook for about 1 minute, stirring constantly, until the spices are fragrant and toasted. This 'blooming' of the spices is key to unlocking their full flavor potential.
7. Add the diced or shredded chicken to the skillet and cook until it's lightly browned on all sides. If you're using pre-cooked chicken, just heat it through.
8. Pour in the heavy cream, coconut milk, and tomato paste. Stir well to combine, then bring the mixture to a simmer. Reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the sauce has thickened slightly and the flavors have melded together. This is where the magic happens, so be patient!
9. Season the korma with salt and pepper to taste. Stir in the lemon juice. Taste and adjust the seasoning as needed. If you like it a little sweeter, add a pinch of sugar.
10. Now, back to the pizza dough! Preheat your oven to 450°F (232°C) with a pizza stone or baking sheet inside. This high heat is essential for achieving a crispy crust.
11. Punch down the risen dough and roll it out on a lightly floured surface into a 12-inch circle or your desired shape. Transfer the dough to a piece of parchment paper.
12. Brush the pizza dough with olive oil. This will help create a barrier against the sauce and prevent a soggy crust.
13. Spread the Chicken Korma evenly over the pizza dough, leaving a small border around the edges for the crust. Don’t overload it!
14. Sprinkle the mozzarella cheese evenly over the korma. I like to use a generous amount!
15. Carefully slide the pizza (with the parchment paper) onto the preheated pizza stone or baking sheet in the oven.
16. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Keep a close eye on it to prevent burning.
17. Remove the pizza from the oven and let it cool for a few minutes before slicing. Garnish with fresh cilantro leaves (if using) and a drizzle of extra olive oil for that extra touch of flavor.
18. Slice the pizza and serve immediately. Enjoy every single bite of your Chicken Korma Pizza Bianco!