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Recipe courtesy of Stretch Rumaner

Bengal Tiger Pizza

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  • Level: Easy
  • Total: 16 hr (includes resting times)
  • Active: 55 min
  • Yield: 1 pizza
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20 rounded cups high-gluten flour

5 ounces slow-rise yeast

1-ounce salt

1 to 2 tablespoons olive oil

Green Sauce:

8 ounces fresh basil, leaves only

1/4 cup fresh cilantro, leaves only

4 cloves garlic

Salt and freshly ground black pepper

Olive oil, for blending


About 2 cups shredded mozzarella pizza cheese

About 2 cups shredded provolone pizza cheese

2 cups cooked tandoori chicken

1 cup real crabmeat

One 4-inch piece hearts of palm, thinly sliced

1/4 cup finely chopped fresh cilantro leaves


  1. For the dough: Mix the flour, yeast, salt and 2 cups of body temperature water until well combined, 3 to 4 minutes. 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 the dough from the pot and roll into 18-ounce balls, place on a tray and let rise 6 to 8 more hours. 
  2. For the green sauce: Blend the basil, cilantro, garlic, salt and pepper in a blender, slowly adding enough Olive Oil so the consistency becomes slightly thinner than peanut butter. 
  3. For the pizza: Preheat the oven to 550 degrees F. Roll and toss 1 ball of dough until it's 18-to-20 inches around. Reserve the remaining dough for another use or for other pizzas. Place the round on a pizza pan and cover with the green sauce; keep any leftovers 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 until the crust is golden brown, about 15 minutes. Remove from oven and top with the fresh cilantro.