I don't know if you guys remember or not, but several weeks ago I posted about my trip to Kansas City, We're not in Kansas anymore
, where my hubby and I enjoyed Bengal Tiger Pizza
at Grinders. It's actually been featured on "Diners, Drive-inns and Dives" with, you know who, Guy Fieri.
Well, as you've probably already realized, this pizza is the bomb.
I knew somewhat the ingredients on it, but not the specifics.
I actually found the chefs original recipe. "Let the choirs sing"
I made it for lunch the other day, and yes, it tastes pretty much exact.
The only part they didn't have in the recipe was the Tandoori Chicken, which I made myself.
It actually tasted just like their's. I included the recipe below.
I think next time I'm going to go lighter on the toppings so each flavor shines through. I used some leftover basil pesto I had on hand, and mixed it in with the green sauce recipe.
but didn't roll it as thin (wish I would have).
Either way...you really gotta try it.
Note: This is the original recipe. I adjusted amounts to suit my taste and used my own dough recipe which I noted above.
20 rounded cups high-gluten flour
2 cups body temperature water
1 to 2 tablespoons olive oil
1/2 pound fresh basil, leaves only
1/4 cup fresh cilantro, leaves only
Salt and freshly ground black pepper
About 2 cups mozzarella pizza cheese
About 2 cups provolone pizza cheese
2 cups tandoori chicken, cooked
1 (4-inch) piece hearts of palm, thinly sliced
1/4 cup finely chopped fresh cilantro leaves
Mix all ingredients 3 to 4 minutes until done, being
careful not to mix too long so that the dough becomes tough. Add the olive oil
and roll it into the dough. Place the dough in a pot, cover loosely with
plastic and refrigerate for 8 hours.
Remove dough from pot and roll into 18-ounce balls, place
on a tray and let rise 6 to 8 more hours.
Blend all ingredients in a blender, slowly adding olive
oil until the consistency becomes slightly thinner than peanut butter.
Preheat oven to 550 degrees F.
Roll and toss 1 ball dough until it's 18 to 20-inches
around. Reserve remaining dough for another use or for other pizzas.
Place on a pizza pan and cover with green sauce, any
leftovers keep in the refrigerator for up to 3 days.
Top with a blend of mozzarella and provolone pizza
Add the tandoori chicken, real crab meat and hearts of
Bake for approximately 15 minutes or until the crust is
golden brown. Remove from oven and top with the fresh cilantro.
1/3 cup yogurt
2-3 boneless, skinless chicken breast
Place first 12 ingredients into a medium size bowl and
blend. Add chicken breast and stir to coat evenly. Cover and place in fridge
for 3-6 hours. Grill over med-high heat (indoor or out) for 3-5 minutes per
side, or until cooked through. Cool and cut into bite size pieces.
Labels: Bengal Tiger pizza, crab meat, Grinders, hearts of palm, kansas city, main dishes, pesto pizza, pizza