Dissolve the sugar in hot water and add yeast into the mixture. Mix and set aside for 10 mins till the yeast starts to bloom.

Mix the flour and salt. Add the yeast to this mixture and knead slowly to form soft dough.

The key to making a great crust is the proper kneading technique. The technique is folding and kneading with the heel of your palm till the dough is smooth and elastic.

Apply oil on the dough. Cover with plastic wrap and leave it in a warm place to rise for 45 minutes.

Whisk together yogurt, ginger garlic paste, coriander powder, turmeric, garam masala, red chili powder and lemon juice in a bowl. Cut the chicken thighs into small pieces and add to the above mixture. Cover and let it marinate in the fridge for an hour.

Heat a skillet over medium heat. Then cook the chicken in batches till each side is golden brown and cooked through.

Heat oil in a pan, add onion and sauté till golden. Add garlic and cook for few minutes. Transfer it in a food processor and make a fine paste using little water.

Add oil in a non-stick pan and cook the onion garlic paste for 5 to 7 minutes. Add tomato puree, fenugreek leaves, black pepper powder and sauté till oil starts separating, Season with salt. Keep aside to cool

Turn the dough out on a lightly floured surface and stretch to desired thickness. Prick the base with fork to avoid bursting.

Evenly spread tomato sauce. Top with roasted chicken, onion, green peppers and mushrooms. Sprinkle cheese over the top.

Bake in the oven at 400 F for 20 mins until crust is golden brown.

Slice and enjoy.