Tandoori Chicken Pizza

For the pizza assembly:

Preheat oven to 400° F.

Working with one piece of dough at a time (keep second covered while you do the first), shape it with your hands or roll it with a rolling pin into either a rectangular shape or round (7- 9 “, to fit 2 baking trays) of 1/2- 1/4 inch thickness. Put the dough onto your baking trays.

Brush olive over both sheets prepared dough. Divide and pour sauce over both stretched doughs. Top both with shredded chicken and sprinkle the feta over that.

Bake in oven for 15 minutes or until done. Take it out of the oven and top with cilantro leaves.

For the tandoori chicken topping:

Preheat oven to 375°F.

In a medium-sized bowl combine the ingredients on the chicken list above (from the coriander powder to to oil). Mix until you have a paste-like form

Evenly coat the chicken breasts with the mixture.

Place chicken onto a parchment paper-lined baking tray. Bake for 25 minutes. Remove it from the oven and allow to cool.

When cool, pull apart pieces and shred with fingers.

For the chili white sauce:

In a small heavy saucepan over medium-low heat, melt the butter.

Blend flour into the melted butter using a wooden spoon. Cook and stir over low heat for 4-5 minutes.

At this point, use a whisk and slowly stream in milk, whisking at intervals.

Continue to stir and cook until mixture is smooth, thick and free of lumps. Stir in salt.

Take off heat. Let it cool. Pour in canned tomatoes and mix to combine them with the sauce.