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Butter Chicken Pizza



For chicken: – 1 1/2 pounds chicken breasts, cut into 1-inch cubes – 1/2 cup Real California plain yogurt – 1/2 lemon, juiced – 1 (1-inch) knob ginger, peeled and finely grated – 2 cloves garlic minced – 2 teaspoons garam masala – 1 1/2 teaspoons ground turmeric – 1/2 teaspoon chili powder – 2 tablespoons Real California unsalted butter For pizza (and assembly): – All-purpose flour, for dusting – 1 pound homemade or store-bought pizza dough, room temperature – 1 (8-ounce) bag Real California shredded Mozzarella cheese – 1 small red bell pepper, thinly sliced – 1/2 small red onions, thinly sliced – Chopped fresh cilantro, for garnish Mozzarella
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Prep time: 20 minutes

Cook time: 36 minutes (plus marinating time)

For chicken: Place chicken in a resealable plastic bag. Add yogurt, lemon juice, ginger, garlic, garam masala, turmeric, and chili powder. Massage the mixture into chicken to cover completely. Marinate at room temperature for 30 minutes or refrigerate several hours or overnight.

Melt butter in large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until reaches an internal temperature of 165°F, about 4 to 6 minutes. Set aside.

For pizza (and assembly): Preheat oven to 500°F and line a rimmed baking sheet with parchment paper.

On a lightly floured surface, press half of the dough into a 14-inch circle. Transfer dough round to prepared baking sheet. Top with half the cheese, chicken mixture, bell pepper and red onion, leaving a 1/2-inch border.

Bake, rotating pizza halfway through, until crust is golden-brown, and cheese is melted, about 10 to 15 minutes. Repeat with remaining dough, chicken mixture, cheese, bell peppers and red onion. Top pizzas with cilantro. Slice and serve.

Yield: 2 pizzas

Tip: Substitute marinade ingredients for 1/2 cup store-bought butter chicken sauce for a quick dinner idea!