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+ servings

Tandoori Turkey Pizza

Use Tandoori Masala to jazz up your Turkey leftovers and this pizza!
Keyword turkey, pizza, leftovers
Servings 4
Author Sarah Mir



  • 1 sachet active dry yeast (2 ¼ tsp)
  • 1 cup very warm water
  • 1 tsp sugar
  • 1 tsp salt
  • ¾ tsp oregano
  • 2 ½ cup flour
  • 1 tbsp olive oil

Pizza Toppings

  • ¾ cup cooked Turkey chopped into bite sized pieces
  • 2 ½ tbsp Tandoori or Tikka Masala Sauce
  • ½ green pepper, sliced into small strips
  • 325 g mozzarella cheese (half a large bar)
  • ¼ cup sliced red onion
  • ½-3/4 cup pizza sauce
  • 2 thinly sliced green chillies

Fun Extras

  • red chilli flakes
  • 1 tbsp melted butter


Pizza Crust

  • Pour the one cup water in a bowl, add the sugar and then sprinkle the yeast over.
  • Set aside for a few minutes - it'll look a little foamy. You can skip this step if you're 100% sure your active dry yeast is fresh, but if not then I recommend activating the yeast.
  • Add the remaining ingredients and knead for a few minutes to combine well. Place in a lightly oiled bowl.
  • I like to cover it with a cloth and put in a warm space for fifteen minutes to make rolling it out easier.
  • prep the pan by laying down parchment paper, sprinkling on cornmeal or lightly greasing the pan.
  • Roll the dough out to desired shape - oblong for a baking sheet, round for a pizza pan, or even 2 9 inch pizzas (adjust quantities for toppings by increasing by 50%)

Pizza Time

  • Preheat the oven to 425 degrees.
  • Top the pizza with the sauce, spreading evenly
  • Scatter half the cheese, all the toppings and the remaining cheese.
  • Bake for 15-20 minutes until the pizza is golden and bubbly, when it is almost done pull it out and lightly brush the crust with melted butter.


  • This crust is fairly thick in a 14 inch pan, but lovely and soft. If you prefer a thinner crust you can easily make 2 smaller round pizzas or roll it out on to an oblong shape on a baking sheet. Just increase toppings by 50%.