I love a good copycat recipe. I’ve said it before, homemade just tastes better. An added bonus is that 9.99 times out of 10 it’s also cheaper. I know this to be true for this Copycat Mellow Mushroom Thai Dye Pizza. I was already making chicken tikka masala and we were planning on grilling pizzas so I thought, hey, why not use some of the chicken to recreate one of my favorite pizzas?
We got our Big Green Egg for Christmas in 2014 and we have grilled pizzas on it a number of times; each time trying out a different crust recipe. We prefer thin crust pizzas and so it was difficult to find one that was thin enough to be crispy, but not so thin that it was too difficult to get from the pizza peel to the grill and then back onto the peel. The first time, the crust bubbled up a lot and we lost a lot of topping real estate. Others were closer to the thickness we wanted but were chewy and/or not very tasty. This time we finally found a winner! I adapted it slightly from Jessica’s recipe at her blog How Sweet It Is. It’s thin and crusty. It even stayed crispy when we warmed up leftovers in the oven the next day.
One thing I did differently than Mellow Mushroom was I cut everything pretty small so I could get all the flavors in each bite. I hate when I’m biting into a pizza and an entire slice of tomato just slides right off. Then the rest of the piece is just crust. I like my toppings!
What do you think? Comment below if you make this recipe. Take a pic and tag me on Instagram @dredgeanddrizzle! Want to save this post for later? Pin it!
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Copycat Mellow Mushroom Thai Dye Pizza
For the Crust
- 1/2 cup warm water not too hot!
- 1/2 teaspoon active dry yeast
- 1 teaspoon honey
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 chicken breast cut into strips
- 1 cup tikka masala sauce can substitute 1 tablespoon curry powder
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 6-8 slices of fresh mozzarella about 1/4 inch thick
- 6-8 grape tomatoes sliced
- 1/4 cup red onion diced
- 1/2 cucumber seeded and diced
- 4-6 large leaves fresh basil sliced thin
- sweet red chili sauce to taste
For the Crust
In a medium-sized mixing bowl, combine the water and honey until the honey is dissolved. Add the yeast and stir. Let this sit for about 10 minutes until it gets foamy.
In a smaller bowl, mix the flour and salt together and then stir it in with the wet ingredients until the dough forms a nice ball.
On a floured work surface, knead the dough a few times. Let sit for 5 minutes.
Roll out the dough until nice and thin. Flour a pizza peel and transfer the dough to the peel.
Coat chicken strips in tikka masala sauce. (If you choose to substitute curry powder, coat the chicken in the powder along with a teaspoon of olive oil and a little salt and pepper.)
Grill chicken at 350ºF for 10 minutes on each side. Remove, cut into chunks, and set aside.
Drizzle the crust with olive oil and sprinkle with the garlic.
Top with chicken, mozzarella, tomatoes, and onion and grill on a pizza stone at 450ºF for 15-20 minutes. (Can also be cooked in an oven.)
When cooking is complete, add the cucumber, basil, and drizzle with sweet red chili sauce.
Cut and enjoy!