Bengal Tiger Pizza

Recipe courtesy Stretch at Grinders, Kansas City, MO

Show: Diners, Drive-ins and DivesEpisode: Off the Hook Specials

Rated: 3 stars out of 5Rate itRead users' reviews (3)

RECIPE
COMMENTS & REVIEWS(3)

Cook Time:
15 min
Level:
--
Yield:
1 pizza

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Times:

Prep: 20 min
Inactive Prep: 16 hr 0 min
Cook: 15 min
Total:: 16 hr 35 min

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Ingredients

Dough:

20 rounded cups high-gluten flour
1 ounce salt
5 ounces slow rise yeast
2 cups body temperature water
1 to 2 tablespoons olive oil

Green Sauce:

1/2 pound fresh basil, leaves only
1/4 cup fresh cilantro, leaves only
4 cloves garlic
Salt and freshly ground black pepper
Olive oil

Pizza:

About 2 cups mozzarella pizza cheese
About 2 cups provolone pizza cheese
2 cups tandoori chicken, cooked
1 cup real crabmeat
1 (4-inch) piece hearts of palm, thinly sliced
1/4 cup finely chopped fresh cilantro leaves

For the dough:

Directions

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.

For the green sauce:

Blend all ingredients in a blender, slowly adding olive oil until the consistency becomes slightly thinner than peanut butter.

For the pizza:

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 cheese. Add the tandoori chicken, real crabmeat and hearts of palm. Bake for approximately 15 minutes or until the crust is golden brown. Remove from oven and top with the fresh cilantro.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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Comments & Reviews

recipe Bengal Tiger Pizza
Trudie Somis, CA 01-16-2009
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Water
Rated: 2 stars out of 5

For 20 cups of flour you would need between 6.5 and 7 cups of water to produce a viable pizza dough. I would also question... the amount of yeast called for here, I would only use 3 oz. of yeast for the amount of flour called for. To make a more manageable amount of pizza dough you might try 1 package of yeast (1/4 oz) dissolved in 1 cup of warm (110 to 115 degrees farenheit) to which 2 tsp. sugar have been dissolved in. Let mixture sit until foamy, about 10 to 15 minutes. Add to this mixture 3 cups of all purpose flour, 1 tablespoon of olive oil and 1 1/2 teaspoons of kosher salt. Mix in heavy duty mixer with dough hook until mixtures forms a ball and is satiny and smooth. Put ball of dough in an oiled bowl cover with plastic wrap and let rise in a warm place until doubled in bulk. Punch down and divide into three balls to make three pizzas. Makes about three 10 to 12 inch pizzas. This dough can also be refrigerated for up to 3 days and used as directed. Actually refrigerating overnight or for a couple of days actually gives the pizza crust a more complex flavor.Read more
recipe Bengal Tiger Pizza
Marieva Huntington Beach, CA 05-07-2008
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Loved this pizza
Rated: 5 stars out of 5

The combo was awesome although we left out the heart of palm. We purchased pizza dough from a local pizzaria to reduce the... prep time. I would definitely make this one again!!!Read more
recipe Bengal Tiger Pizza
Lucas Omaha, NE 03-26-2008
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Question
Rated: 1 stars out of 5

20 rounded cups of flour and 2 cups of water?? Either I am missing something here, or there is NO way this will ever be... enough liquid to make dough.Read more