Tandoori Chicken Pizza

Heat olive oil over medium heat.

Add minced garlic and cook until translucent, about 1-2 minutes.

Add diced tomato, chopped ginger, cumin, garam masala, minced jalapeno, chicken stock, and plain yogurt.

Reduce heat and simmer until excess liquid evaporates, about 3 minutes.

Turn off heat and quickly blend in chopped cilantro and butter. Set aside.

Combine chopped ginger, minced garlic, minced jalapeno, tandoori paste, and plain yogurt.

Coat boneless chicken breasts with the mixture (use plastic gloves to avoid staining hands).

Pour melted butter over marinating chicken breasts and stir to coat well.

Grill chicken for 5-7 minutes per side, then discard marinade.

Remove chicken from grill, chill, and slice into 1/8-inch thick slices. Set aside in the refrigerator.

Preheat oven to 425°F (220°C).

Prepare pizza dough according to the recipe.

Spread tomato yogurt curry evenly over the prepared pizza dough within the rim.

Place slices of zucchini and yellow squash over the sauce, without overlapping.

Cover with shredded mozzarella cheese and distribute sliced tandoori chicken evenly.

Transfer pizza to the oven and bake until crust is crisp and golden, and cheese is bubbly at the center, about 10-15 minutes.

Carefully remove pizza from the oven and sprinkle chopped fresh cilantro over the top.

Slice and serve with mango chutney.