Indian Neapolitan-Style Pizza
Breville Test Kitchen

Breville Test Kitchen

Indian Neapolitan-Style Pizza

This one’s a Bollywood beauty! Fragrant spiced chicken and creamy Indian paneer cheese all atop a crisp-crust canvas. The Pizzaiolo’s 750°F brings the heat of a wood fired oven (or should we say tandoor) for plenty of puff, chew n’ spotted char.
the Smart Oven® Pizzaiolo
the Smart Oven® Pizzaiolo Product Details

the Smart Oven® Pizzaiolo

9 hrs 30 mins total time

40 mins active time


Makes 4



For the Essential Neapolitan-Style Pizza Dough

  • bread flour icon
    1¼ lb bread flour

    plus extra for dusting

  • kosher salt icon
    2 tsp kosher salt
  • instant dried yeast icon
    1 tsp instant dried yeast
  • cold water icon
    1½ cups (12 fl oz) cold water
  • semolina icon

    to sprinkle

For the chicken

  • plain Greek-style yogurt icon
    ½ cup (4¼ oz) plain Greek-style yogurt
  • kosher salt icon
    1 tsp kosher salt
  • clove garlic icon
    4 cloves garlic


  • finely grated fresh ginger icon
    1 tbsp finely grated fresh ginger
  • fresh lemon juice icon
    1 tbsp fresh lemon juice
  • garam masala icon
    1 tbsp garam masala
  • kashmiri chili icon
    2 tsp kashmiri chili
  • ground turmeric icon
    1 tsp ground turmeric
  • ground cumin icon
    1 tsp ground cumin
  • ground cardamom icon
    ¼ tsp ground cardamom
  • pinch ground cloves icon
    Pinch ground cloves
  • boneless and skinless chicken thighs icon
    10½ oz boneless and skinless chicken thighs

    (approx 3) fat trimmed

For the curry pizza sauce

  • olive oil icon
    1 tbsp olive oil
  • small onion icon
    1 small onion

    finely chopped

  • clove garlic icon
    3 cloves garlic

    peeled and finely grated

  • finely grated fresh ginger icon
    ½ tsp finely grated fresh ginger
  • garam masala icon
    1 tbsp garam masala
  • turmeric powder icon
    ½ tsp turmeric powder
  • coconut milk icon
    ½ cup (4 fl oz) coconut milk
  • canned whole peeled tomatoes  icon
    21 oz canned whole peeled tomatoes
  • kosher salt icon
    ¾ tsp kosher salt

For the pizza

  • shredded mozzarella cheese icon
    2 cups (7 oz) shredded mozzarella cheese
  • baby spinach icon
    ¾ oz baby spinach
  • fior di latte icon
    10½ oz fior di latte

    thinly sliced

  • paneer icon
    4¼ oz paneer



  • 1To make the pizza dough, place the flour, salt and yeast in the bowl of a stand mixer. Using the dough hook, mix to combine. Add the water and knead on low speed for 5 minutes, or until the dough is smooth and elastic.
  • 2Transfer the dough to a large bowl. Cover with plastic wrap and allow to proof in a warm, draft-free place for 2 hours, or until doubled in size.
    Tip: If you have a Breville oven with a proof function; set to 86°F and proof for 1 hour.
  • 3Turn the dough onto a lightly floured countertop and divide into 4 even pieces, approximately 8½ oz each. Shape each piece into a smooth ball.
  • 4Sprinkle a proofing box or deep sided container with semolina. Place the dough balls in the box, leaving 4-inches between them. Cover with plastic wrap and refrigerate for at least 6 hours or up to 5 days. Meanwhile, continue to the next step.
  • 5To prepare the chicken, combine the yogurt, salt, garlic, ginger, lemon juice and spices in a bowl. Add the chicken and stir to coat. Cover and refrigerate for at least 6 hours or overnight.
  • 6An hour before cooking, remove the dough from the refrigerator. Meanwhile, continue to the next step.
  • 7Place the chicken in a foil lined roasting pan and cook in an oven preheated to 360°F for 30 minutes, or until cooked through. Remove from the oven. When cool enough to handle, chop into pieces.
  • 8About 20 minutes before the dough has finished resting, preheat the oven. Select the Wood Fired setting. Turn the Darkness dial to the Lighter setting and select 3 minutes on the Timer dial. Meanwhile, make the curry pizza sauce.
  • 9To make the curry pizza sauce, heat the oil in a large frying pan over medium heat. Add the onion and cook, stirring until translucent. Add the garlic, ginger, garam masala and turmeric and continue to cook, stirring for a couple of minutes until fragrant. Add the coconut milk, tomatoes and salt and cook for 2 minutes, or until thickened and reduced to 2½ cups (20 fl oz). Remove from the heat and transfer to a large heatproof liquid measuring cup. Process with an immersion blender until smooth. Set aside to cool.
  • 10Once preheated, sprinkle semolina on the countertop. Place one of the dough balls on the countertop. Sprinkle semolina over the dough. Keep the remaining dough covered to prevent it from drying out. Gently press out the dough working from the center into a 10-inch round, leaving a ½-inch border. Lightly sprinkle the pizza peel with semolina. Carefully transfer the dough onto the pizza peel.
  • 11For each pizza, leaving a small border, spread a quarter of the curry pizza sauce evenly over the dough. Scatter with ¼ cup mozzarella, then top with a quarter each of the spinach, fior di latte, chicken and paneer. Finish with ¼ cup mozzarella.
  • 12Place the pizza in the oven, press the Timer dial and cook for 3 minutes, or until the crust is spotted brown and the cheese has melted.
  • 13Transfer to a cutting board, slice and serve.
Main course

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